Brazilian recipe
Fresh Sweet Corn Gnocchi (Nhoque de milho verde)
This dish is a Brazilian specialty, celebrated for its distinctively rustic, home-cooked flavor and as a delightful alternative to traditional potato-based gnocchi.
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Ingredients
6 ears of fresh sweet corn
3 cups whole milk
4 tablespoons all-purpose flour
1 egg yolk (membrane removed)
Grated Parmesan cheese
3 cups whole milk
4 tablespoons all-purpose flour
1 egg yolk (membrane removed)
Grated Parmesan cheese
Where to find ingredients
You can find fresh corn ears, dairy products, and pantry staples like all-purpose flour at local produce markets or general grocery stores in Tonga. Opt for fresh, bright yellow sweet corn for the best texture and natural sweetness.
Preparation method
- Thoroughly wash the corn ears and remove all the silk.
- Cut the kernels off the cobs using a sharp knife and set aside in a bowl.
- Place 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 fully incorporate the flour.
- Strain the mixture through a fine-mesh sieve to remove the fiber.
- Transfer the liquid to a saucepan and place over medium-low heat.
- Stir constantly until it thickens, ensuring no lumps form.
- Pour the cream into a baking dish and let it cool completely.
- Fold the egg yolk into the cooled corn base.
- Knead the dough with hands lightly dusted in all-purpose flour.
- Shape 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 pot of water until they rise to the surface.
- Remove the gnocchi from the water and place them in a serving dish.
- Cover with a sauce of your choice.
- Top with the grated Parmesan cheese.
- Place in a preheated oven just long enough to brown and gratiné the cheese.
Observations
This recipe uses fresh sweet corn to create a remarkably light and flavorful dough. The key lies in the careful, continuous stirring while cooking the base to reach the perfect consistency before shaping and finishing it in the oven.
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