Brazilian recipe
Homemade Rice Gnocchi (Nhoque de arroz)
A clever and comforting twist on classic pasta, this rice gnocchi uses everyday pantry staples to create a soft, delicate result that pairs beautifully with your favourite sauce.
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Ingredients
1/2 cup raw white rice
1 large egg
1 tbsp fresh parsley, chopped
1 tbsp fresh coriander, chopped
1/2 tbsp fresh spring onions, chopped
1 1/2 cups plain flour
Sea salt to taste
Water for cooking the rice
8 tbsp neutral vegetable oil, divided (for cooking dough and boiling water)
1 large egg
1 tbsp fresh parsley, chopped
1 tbsp fresh coriander, chopped
1/2 tbsp fresh spring onions, chopped
1 1/2 cups plain flour
Sea salt to taste
Water for cooking the rice
8 tbsp neutral vegetable oil, divided (for cooking dough and boiling water)
Where to find ingredients
You can find fresh produce, including coriander and spring onions, in the produce aisle of major local supermarkets like Countdown, New World, or Pak'nSave. For pantry staples like plain flour and vegetable oil, the baking and oils aisle will have what you need. If you prefer a nuttier flavour, you can substitute the rice with medium-grain sushi rice.
Preparation method
- Cook the rice in salted water until it is very soft and tender.
- Drain any excess water thoroughly.
- In a food processor or blender, blitz the cooked rice with the egg, parsley, coriander, and spring onions until you have a smooth, uniform mixture.
- Transfer the mixture into a medium saucepan.
- Gradually fold in the flour, stirring well to combine.
- Place the saucepan over low heat, cooking and stirring constantly until the dough pulls away from the sides and base of the pan, forming a cohesive ball.
- Season the dough with salt to taste.
- Remove the pan from the heat and allow the dough to cool until it is comfortable to handle.
- On a clean, lightly floured work surface, roll the dough out into long ropes about 2 cm in diameter.
- Cut the ropes into 2 cm pieces to form the individual gnocchi.
- Bring a large pot of salted water to a rolling boil and stir in 4 tablespoons of the vegetable oil.
- Working in batches to prevent overcrowding, drop the gnocchi into the boiling water.
- As soon as the gnocchi rise to the surface, they are cooked; scoop them out immediately with a slotted spoon.
- Drain well and serve immediately with your favourite sauce, or quickly pan-sear them in a skillet with the remaining oil for a slightly crisp texture.
Observations
This rice gnocchi is a unique, home-style adaptation that reimagines classic Italian-inspired dumplings by using rice as the primary base. It is a fantastic choice for those looking to switch up their pasta routine with something flavoursome and remarkably satisfying. By blending cooked rice with fresh herbs and flour, you achieve a dough that yields light, tender dumplings, perfectly suited to be tossed in a rich tomato sauce or a simple brown butter glaze.
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