![](https://ena.lu/wp-content/uploads/2024/07/Nhoque-de-mandioca.jpg)
This gnocchi is delicious; the dough melts in your mouth!
Ingredients
- 1 kg of cooked and squeezed cassava
- 1 kg of cubed rump
- 1 kg of ready-made tomato sauce
- ½ cup (tea) of olive oil
- 1 chopped onion
- 2 crushed garlic cloves
- 2 bacon broth cubes
- 3 cups (tea) of water
- 1 ovo
- 100 grams of grated parmesan cheese
- Salt to taste
- 1 and ½ cup (tea) of wheat flour
- 3 tablespoons of oil
Meat Preparation Mode
- In a pressure cooker, add the olive oil and fry the onion and garlic.
- Add the bacon broth, meat and sauté for 10 minutes.
- Add water and sauce.
- Mix, cover the pan, cook for 30 minutes, after the pressure starts.
- Wait for the pressure to release and open the pan. Set aside.
Gnocchi Preparation Method
- Mix the cassava, cheese, egg and salt.
- Add the flour little by little until you reach the rolling point.
- Roll the dough and cut the gnocchi.
- Sprinkle with wheat flour.
- Bring a pan of water and oil to the boil, then gradually add the gnocchi.
- When they rise to the surface, drain and place in a serving dish.
- Cover with the meat sauce and sprinkle with Parmesan cheese.
Mom’s Tips
Always choose freshly grated Parmesan cheese in chunks.
Yields approximately 8 servings.
Source: https://www.receitasdemae.com.br/receitas/nhoque-de-mandioca/