- Prep
- 40 min
- Cook
- 25 min
- Total time
- 65 min
- Yield
- 4 porções generosas
- Difficulty
- Medium
- Calories
- 500 kcal
Quick summary
“This artisanal purple sweet potato gnocchi unites the vibrant purple color and soft texture of the al dente cooked dough with the sensory shock of the Amazonian pesto of jambu leaves with Brazil nuts and olive oil. A contemporary and vegan Brazilian recipe that surprises the palate and delights at the table.”
What you need to know
- A batata-doce roxa espremida ainda quente minimiza a necessidade de farinha garantindo nhoques levíssimos
- As folhas de jambu batidas no pesto conferem o formigamento e amortecimento característico da erva paraense
- A castanha-do-pará torrada traz gorduras nobres e cremosidade densa que envolve a massa sem lácteos
Ingredients
Main
- g Purple sweet potato
- cup (approx. 120 g) Wheat flour (or rice flour for GF)
- teaspoon Sea salt
- teaspoon Freshly grated nutmeg
- cup (approx. 30 g) Fresh jambu leaves, without thick stems
- cup (approx. 70 g) Brazil nut (or cashew nut), lightly toasted
- cup Good quality extra virgin olive oil
- small cloves Garlic
- unit Sicilian lemon juice
- Salt
- Black pepper
- tablespoons Water (if necessary, to adjust consistency)
- Extra virgin olive oil
- Sicilian lemon zest
- Fresh jambu leaves
Instructions
Principal
- Cook the sweet potatoes with the skin on until they are very soft, whether steamed, in boiling water, or roasted. Remove the peels while still hot and squeeze immediately. The secret to this recipe is squeezing the hot potato to prevent it from absorbing too much flour.
- Transfer the mashed potato to a clean surface or large bowl. Add the salt, nutmeg, and start incorporating the flour, little by little, with your hands. Knead just enough to form a homogeneous dough that is soft and does not stick. Avoid over-kneading so as not to develop the gluten.
- Divide the dough into portions and roll each one into a rope approximately 1.5 cm in diameter. Cut into 2 cm pieces and, if desired, run a fork over them to create grooves that hold the sauce better. Arrange the gnocchi on a tray sprinkled with flour, ensuring they do not stick to each other.
- In a blender or food processor, combine the jambu leaves, Brazil nuts, garlic and lemon juice. Pulse a few times until breaking the ingredients and starting to form a thick paste. Make sure everything is well mixed at the beginning.
- With the appliance on low speed, add the olive oil in a continuous stream until you get a homogeneous and creamy paste. Adjust the consistency with 2-3 tablespoons of water, if necessary, so that it becomes more fluid. Season with salt and black pepper to taste, tasting to balance the flavors.
- In a large pot with boiling salted water, cook the gnocchi in small batches. They are ready when they rise to the surface, which takes only 1-2 minutes. Remove with a slotted spoon and transfer to a large bowl. Do not overcook to preserve the texture.
- Drizzle the cooked gnocchi with a little olive oil so they don't stick and to add shine. Add the jambu pesto and mix gently, coating each gnocchi in the vibrant sauce. The professional technique is to mix off the heat to maintain the freshness of the pesto.
- Serve immediately on warmed plates, decorated with lemon zest for a citrus touch, a generous drizzle of extra virgin olive oil, and some fresh jambu leaves. Enjoy the explosion of flavors and the perfect texture, warm and comforting.
Chef's tips
- Asse a batata-doce roxa com casca envolta em papel-alumínio para reter menos água e obter um purê seco e concentrado
- Adicione a farinha de trigo aos poucos com delicadeza até dar ponto de enrolar sem sovar em excesso para não endurecer
- Retire os nhoques da panela com uma escumadeira assim que subirem à tona e passe direto na frigideira com o pesto
Variations
- Doure os nhoques cozidos em frigideira com azeite e alho laminado antes de misturar o pesto para criar uma casquinha crocante
- Salpique raspas de limão-siciliano e castanhas raladas grosseiramente sobre o prato para contrastar texturas
- Incorpore pequenos cubos de cogumelos frescos salteados para complementar o prato com notas terrosas
Substitutions
- A farinha de trigo comum pode ser substituída por farinha de arroz fina e polvilho doce para uma versão sem glúten
- As folhas de jambu frescas podem ser substituídas por folhas de agrião fresco ou rúcula combinadas com folhas de espinafre
- A castanha-do-pará pode ser trocada por castanha-de-caju torrada sem sal ou nozes chilenas
How to store
Store the gnocchi wrapped in pesto in an airtight container in the refrigerator for up to 3 days. To reheat while maintaining the silky texture, quickly pass through a skillet over low heat with 2 tablespoons of water or oil.
Can it be frozen?
Freeze the raw gnocchi arranged on a baking sheet for 2 hours and transfer to sealed bags for up to 60 days. To consume, cook the gnocchi directly frozen in boiling salted water until they rise to the surface.
What to serve with
Accompanies perfectly fresh salad of tender leaves with cupuaçu vinaigrette, confit tomatoes, and crispy cassava chips. For liquid pairing, serve craft witbier beer or fresh white wine with lively acidity.
Frequently asked questions
Why does the gnocchi fall apart in boiling water?
This happens if the potato has absorbed too much water during cooking or if there is a lack of flour to bind the dough before floating.
How do I know when the purple sweet potato is ready for gnocchi?
Stick a fork into the roasted pulp; it should enter without resistance; squeeze while still very hot to evaporate residual moisture.
What is jambu and what is its sensation when eating?
It is a typical herb from Northern Brazil that contains spilanthol, causing a slight numbness, salivation, and tingling on the tongue.
Can I freeze the jambu pesto separately?
Yes, freeze the pesto in ice cube trays or glass jars covered with a thin layer of olive oil for up to 90 days.
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