Yucca Gnocchi with Parsley Cream Sauce
Author: 
Recipe type: Entree
Cuisine: Italian - Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • 1 lb yucca
  • • 6 garlic cloves
  • • Salt and pepper
  • • 1 egg
  • • ¾ cup all-purpose flour
  • • ¼ teaspoon grated nutmeg
  • • 1 cup heavy cream
  • • ½ cup butter
  • • 1 cup parsley leaves, processed in the blender with ¼ cup water
  • • 4 oz Parmesan cheese, grated
Instructions
  1. Peel and cook the yucca and garlic cloves in boiling water. When the yucca is almost tender, season with salt to taste. Turn off the heat when the yucca is completely cooked. Drain and transfer to a bowl.
  2. Puree the yucca and garlic.
  3. Taste for seasoning, adding salt, grated nutmeg, and pepper to taste. Add the egg, stirring with a wooden spoon, and then add ½ cup flour and knead lightly with your hands. If the dough sticks to your fingers, add the remaining flour, little by little, until it doesn't stick anymore.
  4. Transfer the dough to a floured table, and working with a small portion at a time, roll to form a log. Cut in ½ inch pieces and press each one lightly with the tines of a fork.
  5. Bring a pan with salted water to a boil. Add the gnocchi and simmer until they float on the surface.
  6. Melt the butter in a skillet over medium heat, add the cream and the processed parsley. Season with salt and pepper.
  7. Transfer the cooked gnocchi to the sauce and heat. Taste for seasoning.
  8. Serve immediately with grated Parmesan.
Recipe by PERU DELIGHTS at https://perudelights.com/gnocchi-with-a-twist-make-them-with-yucca/