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Not only it has 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 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 soft, extremely dense, 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.
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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- 1.5 Kg Arracacha - cooked
- 2 Egg yolks
- Black pepper
- 1 ¼ cup All-purpose flour
To pan fry
- 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.
- 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.
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