Brazilian recipe
Fresh Corn Gnocchi (Nhoque de milho verde)
This fresh corn gnocchi is a beloved Brazilian comfort food, cherished for its distinct flavor and serving as a delightful, lighter alternative to traditional potato-based gnocchi.
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Ingredients
6 ears of fresh corn
3 cups milk
4 tablespoons all-purpose flour
1 egg yolk (membrane removed)
Grated Parmesan cheese
3 cups milk
4 tablespoons all-purpose flour
1 egg yolk (membrane removed)
Grated Parmesan cheese
Where to find ingredients
You can find fresh corn at local farmers' markets or the produce section of larger grocery stores. All-purpose flour and dairy staples are available in the pantry aisles of general supermarkets. For the Parmesan, look for high-quality aged cheese in the refrigerated deli section.
Preparation method
- Thoroughly wash the corn cobs and remove all the silk.
- Use a sharp knife to cut the kernels off the cobs and place them in a bowl.
- Pour the corn kernels and the milk into a blender.
- Blend the mixture until smooth.
- Add the all-purpose flour to the blender.
- Pulse again to ensure the flour is fully incorporated.
- Pour the mixture through a fine-mesh sieve to remove the fibrous hulls.
- Transfer the strained liquid to a saucepan and place over low heat.
- Stir constantly to thicken the mixture and prevent any lumps from forming.
- Transfer the cream to a shallow dish and allow it to cool completely.
- Incorporate the egg yolk into the cooled dough.
- Work the dough using hands lightly dusted with all-purpose flour.
- Roll the dough into long cylinders on a surface lightly dusted with flour.
- Cut the cylinders into small, bite-sized pieces, following the traditional gnocchi shape.
- Boil the pieces in a large pot of water until they float to the surface.
- Remove the gnocchi from the water and transfer to a baking dish.
- Cover the gnocchi with your preferred sauce.
- Sprinkle the top generously with the grated Parmesan cheese.
- Bake briefly just until the cheese is melted and golden.
Observations
This recipe uses fresh corn on the cob to create a light and flavorful dough. The key lies in constant stirring while cooking to reach the perfect consistency before shaping the gnocchi and finishing them off in the oven for a golden finish.
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