It’s been a few years since I watched television daily, the device was turned off for more time than anything else. However, I always end up taking a look when it comes to food.
That said, I ended up watching part of the program Estrelas com a chef Helena Rizzo. At first, the cassava and arrowroot gnocchi looks be trivial. Something normal, so to speak. Just seems.
As the preparation process progresses, it becomes more and more interesting. What? Arrowroot? Dashi? Tucupi? Inspiration knocked on the door with full force and entered without asking for permission.
When I heard it would be served with a dashi de tucupi It was inevitable, I related it to the bacon dashi. The most interesting thing about the whole situation, I had seen him days before. Soon, I had to figure out which dish I was going to use it on.
But the discoveries didn’t stop. The gnocchi dough is fully cooked and needs to be cooled in an ice bath before cutting. Going very different from the well-known Italian classic.
As tinkering/adapting recipes is our favorite sport, this would be no different. I added imo (yam) and exchanged the arrowroot for cassava starch (sweet powder). The first change was out of mere curiosity, what would the result look like? The second one was out of necessity. You wouldn’t find real arrowroot around here.
I don’t know what it should be like original from Helena, but the great thing about gnocchi is the its texture. The taste, of course, is like cassava. This is evident, but the texture. Even more so in my interpretation of the dish, the fact that I added the imo which has a viscous character.
As for the difference between the cassava starch (sweet cassava starch) and araruta It’s not that big. Both have gelling power, and the flavor goes unnoticed.
Well, I’ve never tasted real arrowroot. But I reached this conclusion based on the Neide Rigoin it the people trust. Read It’s not bullshit, it’s arrowroot and Araruta on its porridge day.
Even though I don’t know the original, as I said. I believe the result obtained was excellent, the aromas were harmonious. No one died along the way. Coming from different cultures, the union resulted in a dish that I liked, at least.
Cassava Gnocchi, Yam in Bacon Dashi
Makes: 4 portions
Ingredients: GNOCC
- 300 g parsley cassava (or baroa potato)
- 100 g imo (yam)
- 60 g butter without salt (melted)
- 35 g cassava starch (sweet powder)
- 35 mL water
- 35 mL leite integral
- 15 mL oil
- water (chilled with ice; ice bath)
- refined salt
- ground black pepper
Ingredientes: MISOSHIRU
- 500 mL water
- 7-10 g artisanal miso (the amount will depend on its power)
Ingredients: BACON DASHI
Ingredients: ASSEMBLY
- Bonito Flakes (Katsuobushi)
- Pimenta Vermelha Shichimi Togarashi
- Pickled Yuzu in Brunoise
1 cup: 250mL | 1 tablespoon: 15mL.
Modo: MISOSHIRU
- Place the water and miso in a pan, mix to dissolve.
- Let it heat up well, almost boiling. Taste, adjust the flavor if you need more miso or salt.
- The amount of miso may vary.
- Keep warm, it will be used to heat the gnocchi
Modo: DASHI DE BACON
- Adjust the salt, if necessary.
- Reserve hot, it will be used when serving.
- Parsnip Gnocchi Salsa & Imo in Bacon Dashi
Mode: Gnocchi
- Sanitize the cassava and imo. Just peel the cassava and cut into equal pieces.
- Cook each of the vegetables separately in salted water until they are very soft.
- While the vegetables are still hot, pass them through a vegetable strainer, potato masher or sieve (I used a sieve, that’s what I have).
- You need ~230g of pureed cassava and ~70g of pureed imo. Place in a pan.
- Dissolve the cassava starch with the water and milk.
- Mix the melted butter with the olive oil.
- Add the butter mixture to the purees over low heat. Stir vigorously with a spoon (a spatula is not very effective).
- Add the starch and milk mixture to the puree, continue stirring.
- Cooking the dough, it will start to come away from the bottom of the pan like brigadeiro. Adjust the salt and pepper. It takes about 7-10 minutes. Taste, if it tastes like raw starch, cook for a few more minutes.
- Transfer the dough while still hot to a piping bag with a smooth tip (Wilton #1A).
- Place in an ice-cold water bath (preferably in a rectangular baking dish) and make strips with the dough. Leave for ~5 minutes to cool and firm up.
- Transfer the strip of dough to a board, cut the dough into uniform pieces, forming the traditional gnocchi shape.
- Place the gnocchi in the hot miso soup to warm them up. Don’t leave it for too long, otherwise it may fall apart. The miso soup needs to be very hot.
Mode: ASSEMBLY
- Place the gnocchi (6-8) pieces in a deep dish.
- Arrange different herbs and condiments on each of them. Bonito fish flakes, shichimi pepper and pickled yuzu were used.
- Place the warmed bacon dashi in a jug and add to the plate when serving.
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