Arracacha gnocchi with Pinçage Fast2eat

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Not only does it have a beautiful colour, but this pan-fried gnocchi also has incredible flavour and texture.

When cooked, they look like you’ve added a touch of saffron; Arracacha becomes yellow and develops a distinctive nutty, slightly sweet flavour and aroma that have been described as “a delicate blend of celery, cabbage and roast chestnuts.” The cooked root is soft, incredibly dense, and crunchy, with a slightly sticky texture.

It is delicious, and you will love how easy this dish comes together.

Fry the gnocchi with butter, I can tell you that it’s quick and easy, and if you have a bigger frying pan, you can put more gnocchi each time that you fry, this way, it goes faster.

For the sauce, use this delicious Pinçage (tomato puree with Mirepoix). Simple and elegant and blends in perfectly.

Arracacha (mandioquinha or batata-baroa in Portuguese) is a common root vegetable in Brazil, and it is really, really good and tasty… I love it!

They look like white carrots (parsnip) but don’t think carrots. Think of a potato eloping with a macadamia nut. Imagine mashed potatoes packed with an earthy, nutty punch.

You can do all sorts of things with Arracacha, bread, shepherd’s pie, soups, purée, salads, and this delicious gnocchi.

Arracacha gnocchi is stronger than the regular one with potatoes. But if you are in a country where you cannot find the Arracacha, you can also make it using different types of mashed roots, like yuca (cassava/manioc), potatoes, or sweet potatoes, as a substitute.

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Arracacha gnocchi with Pinçage (Mirepoix tomato paste) Fast2eat

Arracacha gnocchi with Pinçage (Mirepoix tomato paste) Fast2eat

Not only it has a beautiful colour, but this pan-fried gnocchi also has incredible flavour and texture. It is delicious, and you will love how easy this dish comes together.
For the sauce, use this delicious Pinçage (tomato puree with Mirepoix). Simple and elegant and blends in perfectly.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings


  • 1.5 Kg Arracacha - cooked
  • 2 Egg yolk
  • Nutmeg
  • Salt
  • Black pepper
  • 1 ¼ cup All-purpose flour

To pan fry

  • Butter


  • Wash, peel and cut each arracacha into 3 pieces.
  • You may steam it for about 15 minutes until tender. I guess boiling could also work, but it might add extra moisture to the dough, so watch out.
  • Transfer the arracacha to a large sieve and let the water drain well.
  • Over a large bowl, pass the arracachas, still hot, through a potato masher (potato ricer), or mash it very well with a fork.
  • The puree should be soft.
  • Season with salt, pepper and nutmeg.
  • Add ¼ cup of the flour to cool down the arracacha - this prevents, when you add the yolks, they cook with the heat.
  • Add the yolks and knead well.
  • Add the rest of the flour little by little until you get the point.
  • The amount of flour used in the recipe can vary - avoid adding in excess, as the dough will still absorb flour when shaping.
  • To shape the gnocchi: sprinkle the countertop with wheat flour. Remove a portion of dough and, with your hands, make rolls about 2.5 cm/1 inch (or 1cm/0.4 inches if you prefer it smaller) in diameter.
  • With a knife (or spatula), cut the rolls into chunks every 5 cm/2 inches (or 2cm/0.8 inches if you prefer it smaller).
  • Transfer the gnocchi to a large baking dish sprinkled with flour and set aside.
  • Repeat the process with the entire dough.
  • Place a non-stick large skillet over medium heat. When heating, add ½ tablespoon of butter and add the gnocchi. Leave for 1 minute on each side to brown evenly.
  • Transfer to a serving dish and brown the rest of the gnocchi, adding butter with each batch.
  • Drizzle the golden gnocchi with this delicious Pinçage (tomato paste with Mirepoix) sauce. Serve immediately.



What is Mirepoix and Pincage?
To start you off, check my article: All About Mirepoix, Soffritto, Refogado, and other aromatic bases. They begin recipes and lend them flavour. The list of aromatics is long and varies depending on the dish being cooked.
Freezing the gnocchi
It is better to make the gnocchi smaller than to fry it immediately when freezing. Make rolls about 1 cm/0.4 inch in diameter.
With a knife (or spatula), cut the rolls into chunks every 2 cm/0.8 inches.
After shaping the gnocchi, distribute uncooked gnocchi on a baking sheet and place them in the freezer.
Once hardened, transfer to a plastic bag and keep in the freezer for up to 3 months.
It goes from the freezer to the pan when it's time to use it: just dip it in boiling salted water.
Place a large pot of water over high heat. As soon as the water boils, add 1 tablespoon of salt.
Using a slotted spoon, dip about 10 gnocchi at a time into the boiling water. Let it cook until they rise to the surface.
Grease a large baking dish with oil. Remove the gnocchi, drain the water through the slotted spoon and transfer it to the oiled baking sheet.
Cook the rest of the gnocchi.
What is Arracacha
Arracacha is native to the Andes mountains and is one of the most popular root vegetables commercially grown in South America, especially in Brazil. It can also be found in smaller quantities in Cuba, Puerto Rico, Japan, Europe, North America, and Australia.
Arracacha roots are too hard to eat raw. It is best suited for cooked applications such as boiling, roasting, and frying. It can be prepared in any way that carrots and potatoes can be prepared.
When cooked, it becomes really yellow and develops a distinctive nutty, slightly sweet flavour and aroma that have been described as "a delicate blend of celery, cabbage and roast chestnuts."
The cooked root is a soft, incredibly dense, crisp, tender, and slightly sticky texture.
You can do all sorts of things with it, bread, savoury pie, soups, purée, salads, gnocchi…
It is one of the least carby and most nutritious tubers. Arracacha root is an excellent source of calcium, having four times as much as potatoes and vitamin C and contains some iron. The root is highly digestible (due to the small size of its starch grains). It is also a good source of fibre that can help regulate the digestive system and potassium, which helps stabilize heart rate. It contains anti-oxidant properties to boost the immune system.
The yellow cultivar contains substantial amounts of carotenoid pigments, precursors to vitamin A, to the point that excessive consumption of arracachas may cause yellowing of the skin, a condition that is not considered harmful.
Common names:
The name arracacha (or racacha) was borrowed into Spanish from Quechua and is used in the Andean region.
The plant is also called:
  • Apio or Apio criollo ("Creole celery") in Venezuela and Puerto Rico.
  • Zanahoria blanca ("white carrot") in Ecuador.
  • Virraca in Peru.
  • Mandioquinha ("little cassava") or batata-baroa ("baroness potato") in most regions of Brazil, but other common names in certain regions of that country include batata-salsa (“parsley potato”), batata fiúza ("trustworthy potato"), cenourinha-branca ("little white carrot"), and cenourinha-amarela ("little yellow carrot") or simply cenoura-amarela ("yellow carrot"), among others. Its Portuguese names are usually derived from the plant's similarity to other well-known vegetables and roots.
  • It is sometimes called white carrot in English, but that name properly belongs to white varieties of the common carrot. It is sometimes called Peruvian carrot or Peruvian parsnip in English. Let’s stick to calling it arracacha.
Attention: The shape is very similar to parsnip, but the colour and taste are different, parsnip is whiter, and arracacha is yellowish, be careful not to make that mistake. Arracacha is not a common vegetable in northern countries.

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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Calories: 422kcal | Carbohydrates: 94g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 238mg | Potassium: 36mg | Fiber: 4g | Sugar: 5g | Vitamin A: 87IU | Calcium: 12mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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