Yucca Gnocchi with Cilantro Pesto

Yucca Gnocchi with Cilantro Pesto - simple recipe - The Kitchen doesn't Bite - Doreen Colondres

 20 Minutes   4 people

Ñoquis don’t bite! But, surely it is a dish that you love but don’t dare to cook… To convince you to prepare it at home, here’s a recipe that puts together basic Hispanic flavors that will make it your favorite. From start to finish, this recipe won’t take you more than one hour; it is extremely simple!
 
These ñoquis go perfectly with a bechamel sauce, a “huancaína” sauce, a traditional tomato sauce, “rocoto” sauce, “huacatay”, “mojo criollo” or maybe a simple aioli or garlic “mojo”. This recipe feeds about 4 people, so if you're cooking for a smaller group, split the pasta portion to half, but make the same amount of sauce. This sauce is so delicious that you can use the leftover on bread, as a dressing, in a pizza, or even on a sandwich. Believe me, it won’t go to waste! 
 
What you need to have:
  • 2 pounds of yucca (frozen would be best, it will make the process easier)
  • 1 egg
  • 1 cup of all purpose flour
  • Salt and white pepper to taste
For the salsa:
  • 1 cup of chopped cilantro (1/2 of the bunch)
  • 1 1/2 cup of olive oil
  • 3 oz. of fresh cheese
  • 2 oz. of toasted pumpkin seeds
  • 1 garlic clove
What you need to do:
  • In a large pot with salted boiling water, add the yucca and cook until it is tender (soft).
  • While the yucca is cooking, prepare the sauce by putting all the ingredients in the blender. Taste and season it well.
  • Once the yucca is tender (soft), remove it from the water and place it in a strainer within a larger pot. Once it has cooled off, remove the stem from the center of each piece of yucca. Then, mash every piece with a fork or mashing spatula.
  • Once it’s well mashed, add the egg and continue mashing.
  • Add the flour little by little and keep working on the dough with your hands until it has a smooth and uniform texture. It is important that the dough doesn't stick to your fingers. Add the salt and pepper to taste and mix well.
  • Take the dough to the cutting board and cut it into four equal parts.
  • Now, work on each piece of dough individually. Make them into a thin cylinder until they are equally thick from side to side, approximately 1” or less of width.
  • After all the doughs are equally rolled out, proceed to cut them into ñoqui sizes and place them on a baking pan. You should cover the baking pan with a bit of flour so the ñoquis don’t stick to the bottom of it. At this point, the ñoquis are ready to cook. Cover the uncooked ñoquis immediately with a moist paper towel so they don’t dry out.
  • In another large pot, boil fresh salted water. Add the ñoquis into the water and boil them for 2-3 minutes or until they come up to the surface. Stir them softly with a wooden spoon while cooking so they don’t stick to the pot. Don’t add too many at the same time and give them enough space in the pot.
  • While the ñoquis are cooking, heat up the sauce so that everything is served at the same temperature. Add the cooked ñoquis directly into the sauce, mix for a few seconds, serve and garnish with “queso fresco”.
Doreen Colondres - Celebrity Chef - Sommelier latina - best latin chef

Doreen Colondres

Our house founder is a passionate chef with a profound love for wine. She is an active media personality who is WSET Level 3 certified, a certified Sake Sommelier and a tireless world traveler. Working hard to live through her passions for cooking and educating others, Doreen Colondres is also the creator of The Kitchen Doesn’t Bite and the author of the Amazon’s Best Seller, La Cocina No Muerde, published by Penguin Random House.

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