Brazilian recipe
Traditional Homemade Rice Gnocchi
A delicious, no-fuss take on traditional pasta using simple ingredients. This hearty rice gnocchi is a perfect family-friendly meal for a special lunch.
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Ingredients
1/2 cup raw white rice
1 large egg
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh coriander, finely chopped
1/2 tablespoon spring onions, finely chopped
1 1/2 cups cake flour
Salt to taste
Water as needed for boiling the rice
8 tablespoons vegetable oil (for the dough and boiling water)
1 large egg
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh coriander, finely chopped
1/2 tablespoon spring onions, finely chopped
1 1/2 cups cake flour
Salt to taste
Water as needed for boiling the rice
8 tablespoons vegetable oil (for the dough and boiling water)
Where to find ingredients
Rice, eggs, and vegetable oil are staple items found in any local supermarket like Woolworths, Pick n Pay, or Checkers. For the fresh herbs, you can find fresh coriander, parsley, and spring onions in the fresh produce aisle; if you have a herb garden, home-grown is always best. Cake flour is standard in the baking aisle. If you are struggling to find specific fresh herbs, most local greengrocers carry these year-round.
Preparation method
- Boil the rice in salted water until it is very tender
- Drain any excess water thoroughly
- In a food processor or blender, blitz the cooked rice, egg, parsley, coriander, and spring onions until you have a smooth, uniform mixture
- Transfer the mixture into a medium pot
- Gradually fold in the cake flour until combined
- Cook over low heat, stirring constantly, until the dough pulls away from the sides of the pot and forms a ball
- Season with a pinch of salt to taste
- Take the dough off the heat and let it cool down slightly until comfortable to handle
- On a clean, lightly floured surface, roll the dough into a log roughly 2 cm in diameter
- Cut the dough log into small 2 cm pieces to form the gnocchi
- In a large pot, bring plenty of salted water and 4 tablespoons of the oil to a rolling boil
- Drop the gnocchi into the boiling water in small batches so they don't stick together
- Remove the gnocchi with a slotted spoon as soon as they float to the surface, which means they are cooked through
- Drain well and, if you like, lightly pan-fry them in the remaining oil for a golden crust, or serve immediately with your favourite sauce
Observations
Rice gnocchi is a clever twist on the classic Italian favourite, reimagined with a pantry staple—rice—as the base. This homemade recipe is a brilliant option when you're craving something a bit different, satisfying, and relatively straightforward to whip up. By blending cooked rice with egg, fresh herbs, and a touch of cake flour, you get incredibly soft gnocchi that pair perfectly with any sauce you have on hand.
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