Brazilian recipe
Creamy Fresh Corn Gnocchi
This fresh corn gnocchi is a classic Brazilian favorite, cherished for its rich homemade flavor and as a delightful, lighter twist on the traditional potato gnocchi.
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Ingredients
6 ears of fresh 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
Find fresh corn on the cob in the produce section of your local supermarket or at farmers' markets. For all-purpose flour, any pantry staple brand from the baking aisle works perfectly. Use a high-quality Parmesan cheese found in the dairy or specialty deli section of your grocery store. If you cannot find fresh corn, you may use high-quality frozen corn kernels as a substitute, though fresh is ideal for the best texture.
Preparation method
- Thoroughly wash the ears of corn 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 milk into a blender
- Blend the mixture until smooth
- Add the all-purpose flour to the blender
- Pulse again until everything is well combined
- Pass the mixture through a fine-mesh sieve to remove the fiber
- Transfer the liquid to a pan and set over low heat
- Stir constantly until thickened, ensuring the dough remains lump-free
- Pour the cream into a dish and let it cool down completely
- Fold the egg yolk into the cooled corn mixture
- Work the dough using hands lightly dusted with flour
- Roll the dough into long ropes on a surface lightly dusted with flour
- Cut the ropes into small, bite-sized pieces, typical of traditional gnocchi
- Boil the pieces in a large pot of water until they rise to the surface
- Remove the gnocchi from the water and transfer to a baking dish
- Cover with your favorite pasta sauce
- Finish by generously sprinkling grated Parmesan on top
- Bake just long enough to get the top bubbly and golden brown
Observations
This recipe uses fresh sweet corn to create a wonderfully light and tasty dough. The secret is in the patient, steady cooking process to reach the perfect consistency before you shape the gnocchi and finish them off in the oven.
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