Without a doubt, this baroa potato gnocchi is one of my favorite recipes. In addition to being very delicious, it is super easy to make.
Also check out how to prepare it in a simple, fresh and practical way.
What you will find in this content
How to use less flour in my gnocchi
Certainly the biggest secret in my gnocchi is the fact that I put as little flour as possible. This makes my table, in addition to having more flavor, to be lighter.
For this, it is essential to roast your potatoes instead of cooking them in water. That way, the root will be drier and your dough will need less flour to make the point.
In addition, when baked, the potato acquires a very particular flavor, making your recipe even more delicious.
Baroa potato, cassava or parsley potato
Like many ingredients in Brazil, this root has different names depending on which part of the country you live in. In the southeast we call it baroa potato. But in the Northeast it is not difficult to find someone who calls it mandioquinha.
As in the south, it is often recognized as a parsley potato.
Whatever the name, the taste of this potato is delicious and will make all the difference in your recipe.
Tips for making the perfect gnocchi
Making gnocchi certainly takes work. There are several processes and it is likely that you will need to dedicate a little more time to preparation. But that doesn’t mean it’s a difficult recipe to make.
Also, treat this time in the kitchen as therapy. Messing with a dough and having fun watching your gnocchi get ready can be a delight.
And to help you make the whole process even simpler, check out some tips:
- the potato point. As I said, the ideal is to bake your potato. But if you prefer to cook in water, take it to the oven for a few minutes following it is very soft, to be very dry. The right point is to let your root fall apart;
- Let your dough rest for a while.. Before you start shaping your gnocchi, let your dough rest for a few minutes. In this way, the flour absorbs all the moisture in the dough and you will see if you need a little more of the ingredient;
- Flour your countertop. It is important that not only the countertop where you will open your dough is floured, but also the board where you will organize your cut gnocchi before cooking. This will prevent them from losing their shape and sticking together;
- The water needs to be very hot and needs to be plentiful.. To prepare your gnocchi, separate your largest pot and fill it with water. Only add your gnocchi when it is boiling;
- Salt the cooking waterThe. Even adding salt to the dough, it’s legal to also add salt to the cooking water;
- Don’t cook too many gnocchi at once.. That’s because your water temperature will drop and with that, your gnocchi may fall apart;
- crispy gnocchi. Want a crispier dough? Try grilling your gnocchi in a skillet with olive oil until it forms a crust. It’s delicious.
Can you freeze my baroa potato gnocchi?
No doubt! I do a lot myself. Usually, when I make gnocchi, I double the amount I’m going to serve so I can freeze and eat this deliciousness at another time.
But it’s important for you to understand that the texture changes a little. But nothing that interferes so much. In addition, it is important to pay attention to some points if you want to freeze your gnocchi, such as:
- Take your dough to freeze, side by side on a board or board. Only following your gnocchi are frozen can you store them in bags or pots;
- You can leave your gnocchi at room temperature for a few minutes before cooking;
- It is essential, especially if they are still cold, that the water is VERY hot and that the amount to be cooked is reduced a little.
Simple, light and refreshing sauce
First of all, it’s important for you to know that this gnocchi goes with any sauce. For example, getting perfect with a Bolognesejust as it is perfect with White sauce.
But, I confess that I love tasting the gnocchi and that’s why I’m going to share with you a very simple sauce, with more pieces than broth, which I, particularly, think goes great with this recipe.
potato gnocchi recipe
Yield: 4 servings
baroa potato gnocchi
Prep Time:
1 hour
Cook Time:
20 minutes
Total Time:
1 hour 20 minutes
Learn how to make this delicious baroa potato gnocchi. Also check out how to make a delicious fresh tomato sauce.
Ingredients
gnocchi pasta
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1.2 kg of baroa potatoes;
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50 g of grated parmesan cheese;
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2 gemas;
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1 and 1/2 cup wheat flour (approximately);
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1/2 tablespoon of salt.
Tomato Sauce
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1 kg of cherry tomatoes;
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4 large garlic cloves;
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3 tablespoons of olive oil;
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Salt and black pepper to taste;
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1/2 cup fresh herbs (we used oregano and basil)
Instructions
- Start by roasting your potatoes, with the skin on and wrapped in aluminum foil, until they are very soft;
- Then, remove the shell and knead well until you form a puree. Wait to cool down for a few minutes;
- Then add to your puree, the egg yolks, cheese, salt and gradually add flour until the dough does not stick to your hand so much. Let the dough rest for a few minutes;
- In the meantime, have your sauce prepared. To do this, sauté the crushed garlic in olive oil and as soon as it starts to brown, add the tomato. Let it cook for a few minutes until it’s very soft. Finish with salt and kingdom pepper;
- Then, on a floured surface make rolls with your dough and cut into pieces in the size you want;
- Cook in boiling water until they float. Remove with a slotted spoon and reserve;
- So, heat up a large frying pan, add some olive oil and grill your gnocchi for a few minutes. This part is optional, and should be done little by little;
- Finish by mixing your gnocchi with the sauce and top it off with fresh herbs.
More hands-on recipes
- Since we’re talking regarding pasta, how regarding learning how to make pasta at home? You will fall in love;
- And, if you’re looking for a lighter gnocchi recipe for everyday life, this gluten-free carrot version will surprise you.
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