Brazilian recipe
Fresh Sweet Corn Gnocchi (Nhoque de milho verde)
This sweet corn gnocchi is a quintessentially Brazilian dish, cherished for its distinctive homemade flavor and as a delightful alternative to traditional potato gnocchi.
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Ingredients
6 ears of fresh sweet corn
3 cups of milk
4 tablespoons all-purpose flour
1 egg yolk (membrane removed)
Grated Parmesan cheese
3 cups of milk
4 tablespoons all-purpose flour
1 egg yolk (membrane removed)
Grated Parmesan cheese
Where to find ingredients
You can find fresh sweet corn at local markets or produce stalls. Flour, milk, and eggs are available at general grocery stores; choose high-quality Parmesan for the best result. If fresh corn is out of season, canned corn can be used as a substitute, though it may alter the final texture.
Preparation method
- Thoroughly wash the corn ears and remove all the silk.
- Cut the kernels off the cobs using a sharp knife and set them aside in a bowl.
- Combine the corn kernels and milk in a blender.
- Blend the mixture well until smooth.
- Add the all-purpose flour to the blender.
- Pulse again until fully incorporated.
- Pass the mixture through a fine-mesh sieve to remove any tough fibers.
- Transfer the liquid to a heavy-bottomed saucepan and set over low heat.
- Stir constantly until the mixture thickens, ensuring no lumps form.
- Transfer the cream to a shallow dish and allow it to cool down completely.
- Gently mix the egg yolk into the cooled dough.
- Work the dough with hands lightly dusted in flour.
- Roll the dough into long cylinders on a surface lightly dusted with flour.
- Cut the cylinders into small, uniform pieces typical of gnocchi.
- Cook the pieces in a pot of boiling water until they float to the surface.
- Remove the gnocchi from the water and place them in a baking dish.
- Cover with a sauce of your choice.
- Finish by sprinkling the grated Parmesan cheese on top.
- Bake just long enough for the cheese to melt and turn golden brown.
Observations
This recipe utilizes fresh sweet corn to create a light and tasty dough. The secret lies in the constant stirring during cooking to achieve the perfect consistency before shaping and finishing in the oven.
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