This gnocchi is delicious; the dough melts in your mouth!


  • 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

  1. In a pressure cooker, add the olive oil and fry the onion and garlic.
  2. Add the bacon broth, meat and sauté for 10 minutes.
  3. Add water and sauce.
  4. Mix, cover the pan, cook for 30 minutes, after the pressure starts.
  5. Wait for the pressure to release and open the pan. Set aside.

Gnocchi Preparation Method

  1. Mix the cassava, cheese, egg and salt.
  2. Add the flour little by little until you reach the rolling point.
  3. Roll the dough and cut the gnocchi.
  4. Sprinkle with wheat flour.
  5. Bring a pan of water and oil to the boil, then gradually add the gnocchi.
  6. When they rise to the surface, drain and place in a serving dish.
  7. 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.


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