Rookie Pan
← All recipes
Brazil, Americas · Bobó de Camarão

Cassava Gnocchi with Bobó Shrimp Sauce (Brazilian × Italian)

Chewy gnocchi made from boiled cassava, tossed in a bobó-style shrimp sauce of coconut milk and dendê oil, finished with Parmesan and basil.

ServingsServes 2
Total cooking time1 h
DifficultyMedium
About servingsNever eat cassava raw. Peel it, remove the woody core and boil it until completely soft to make it safe. Buy the sweet variety sold for cooking.

Method

  1. Cut the cassava into 5 cm pieces, split them lengthways, remove the core and put them in a 3 L pot with the water. Bring to the boil on high heat, then lower to medium heat and cook for , until so soft it falls apart when pressed with a fork.

    Add in this stepCassava, peeled 300 gWater (for the cassava) 1½ L

    high heat→medium heat

  2. Drain thoroughly, pick out any remaining core fibres and, while hot, mash finely with a potato masher or fork, mixing in the butter and salt. Spread it out and let it steam for , so the dough doesn't turn sticky.

    Add in this stepButter 10 gSalt (for the dough) ½ tsp

  3. Add the flour to the warm cassava a little at a time and knead lightly into a soft dough that doesn't stick to your hands; overworking makes it tough. On a floured board, roll it into 2 cm ropes, cut into 2 cm pieces and press with a fork to make ridges.

    Add in this stepPlain flour (plus extra for dusting) 80 g

  4. Sauce: heat the olive oil in a 24 cm pan on medium heat, fry the sliced garlic for 30 seconds, then add the chopped tomato and cook for . Add the shrimp and cook for , until just pink.

    Add in this stepOlive oil 1½ tbspGarlic cloves 2Tomato 1Shrimp, peeled and deveined 240 g

    medium heat

  5. Add the coconut milk, dendê oil, salt and pepper flakes and simmer on low heat for into a light creamy sauce. Turn off the heat and stir in the lime juice.

    Add in this stepCoconut milk 160 mlDendê oil (red palm oil) 1½ tbspSalt (for the sauce) ½ tspRed pepper flakes ¼ tspLime (juice) ½

    low heat

  6. Bring the gnocchi water and salt to a rolling boil in a 3 L pot on high heat. Add the gnocchi in batches; once they float, cook for more, then lift them with a slotted spoon straight into the sauce. Toss gently with a spoonful or two of the cooking water, plate and top with torn basil and grated Parmesan.

    Add in this stepWater (for the gnocchi) 2 LSalt (for the gnocchi water) 1½ tspBasil leaves 8Parmigiano Reggiano 20 g

    high heat

Cook's tip

Freeze gnocchi on a floured tray without touching and they keep for a month; cook them straight from frozen (add 1 minute). If the dough keeps sticking, add flour only a spoonful at a time.

Cooking it at camp

Shape and freeze the gnocchi at home and bring them in the cooler; at camp you just need one pot to boil them and one pan for the sauce.