Brazilian recipe
Homemade Rice Gnocchi (Nhoque de arroz)
A clever and comforting twist on traditional Italian gnocchi, this rice-based recipe delivers soft, delicate dumplings that pair perfectly with your favorite pasta sauce.
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Ingredients
1/2 cup raw long-grain rice
1 large egg
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh coriander, finely chopped
1/2 tablespoon fresh chives, finely chopped
1 1/2 cups all-purpose flour
Salt to taste
Water as needed for cooking the rice
8 tablespoons vegetable oil (divided for boiling and sautéing)
1 large egg
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh coriander, finely chopped
1/2 tablespoon fresh chives, finely chopped
1 1/2 cups all-purpose flour
Salt to taste
Water as needed for cooking the rice
8 tablespoons vegetable oil (divided for boiling and sautéing)
Where to find ingredients
You can find fresh herbs like coriander, parsley, and chives at local markets or supermarkets like Shoprite. All-purpose flour and rice are staples available in the baking and pantry aisles. For a substitute, if fresh coriander is unavailable, you can use additional parsley or even fresh basil, though the flavor profile will shift.
Preparation method
- Cook the rice in salted water until it is very soft and tender.
- Drain any excess water thoroughly if any remains.
- In a blender, combine the cooked rice with the egg, parsley, coriander, and chives, processing until smooth.
- Transfer the rice mixture into a saucepan.
- Gradually incorporate the all-purpose flour, stirring constantly to combine.
- Cook over low heat, stirring continuously, until the dough pulls away cleanly from the bottom and sides of the pan, forming a ball.
- Season with salt to taste.
- Remove the dough from the heat and allow it to cool slightly until it is warm to the touch.
- On a clean, lightly floured surface, roll the dough into ropes approximately 2 cm in diameter.
- Cut the ropes into small pieces about 2 cm in length.
- Bring a large pot of water to a boil, adding salt and 4 tablespoons of the vegetable oil.
- Drop the gnocchi into the boiling water in batches to prevent them from sticking.
- Remove the gnocchi with a slotted spoon as soon as they float to the surface, signaling they are cooked.
- Drain the dumplings and, if desired, finish them by quickly pan-searing in the remaining oil or serving immediately with your preferred sauce.
Observations
Rice gnocchi is a creative variation of classic Italian pasta, adapted into a distinctly Brazilian style using cooked rice as the primary foundation. This homemade version is an excellent choice for those seeking a unique, flavorful dish that is relatively straightforward to assemble. By blending cooked rice with eggs, fresh aromatics, and wheat flour, you achieve soft, pillowy dumplings that offer a light texture, ideal for serving with a robust tomato sauce or a simple drizzle of olive oil and fresh herbs.
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