POTATO GNOCCHI WITH GUSTO BRAZIL CASSAVA FLOUR
By Marie Cavalcanti
750g potatoes (about 4 medium-sized potatoes - Yukon Gold, Russet or Maris Piper work best)
1 egg yolk
½ cup Cassava Flour
2 tablespoons salt
Cassava flour for dusting the work surface, if needed.
Wash, peel, and cut the potatoes into large pieces, about 4 cm each. Transfer to a medium-sized pot, cover with water, and bring to a boil over high heat.
1) Wash, peel, and cut the potatoes into large pieces, about 4 cm in size. Transfer them to a medium-sized pot, cover with water, and bring to a boil. Once boiling, add ½ tablespoon of salt and let them cook for 20 minutes, or until they are soft (test with a fork to check the doneness). Drain the water well and transfer the potatoes to a stand mixer. Use the paddle attachment to beat the potatoes until they are completely mashed. Then add the Yucafit and mix until well combined. Add the egg and another ½ tablespoon of salt, and mix again.
2) Transfer the dough to a clean surface, divide it into 5 portions, and roll each portion into a rope. Cut the ropes into small cubes. Grease two large baking sheets or baking dishes with oil. Once the water is boiling, add 1 tablespoon of salt. Boil 2 liters of water and, using a slotted spoon, drop about 20 gnocchi at a time into the boiling water. Cook them until they float to the surface. Remove the gnocchi with the slotted spoon, draining the excess water, and transfer them to the greased baking sheet. Repeat until all the gnocchi are cooked. Serve them with your preferred sauce.
WHEAT FLOUR VS CASSAVA FLOUR
Utilize a flour conversion exclusively for classic recipes when you are directly replacing traditional wheat flour with Cassava flour. Avoid applying it to recipes that incorporate different gluten-free flours like almond or rice flour, or recipes explicitly designed for Cassava flour. When in doubt, opt for a more generous approach rather than a conservative one.
1 ½ tablespoons
1/8 cup +1 tablespoon or 3 tablespoons
1/4 cup + 1 tablespoon
1/4 cup + 1/8 cup
1/2 cup + 1/8 cup
1/2 cup + 1 ½ tablespoon
3/4 cup + 2 table spoons
ORIGINAL RECIPE VS CASSAVA FLOUR
Original Recipe (Baking Soda or Baking Powder)
BAKING SODA OR BAKING POWDER
WHEN SUBSTITUTING CASSAVA FLOUR
IN BAKED GOOD
1 ½ teaspoons
1 ½ teaspoon
2 ½ to 3 teaspoons
3 ½ to 4 teaspoons