Did your mouth water by reading the title alone? Prepare yourself for a culinary conglomeration of the two most amazing (in my opinion) food categories ever: Mexican & Italian.
Homemade gnocchi is a tradition in my family, and the recipe has been passed down through generations from my dad’s side (and is also his favorite meal), which came straight off the boat from Italy. Yeah, it’s that authentic. Well, that recipe involves ricotta cheese, parmesan cheese, milk products, regular flour, etc… Lots of things that neither John nor myself can really eat, so I decided it was time to make my own rendition of the family recipe. I’ve seen a whole bunch of potato and sweet potato gnocchi recipes, but then it hit me… what about yuca? It’s a root. Once cooked, it’s similar in texture and consistency to potatoes… Done. Yuca it is! Granted, i’ve never cooked yuca before, but I do love eating it! Time to dive in. 🙂
So, here comes the recipe! I’m splitting it up into the gnocchi recipe and then the Chorizo Guacalfredo sauce.
Yuca Gnocchi with Chorizo Guacalfredo
what you need:
1-2 lb yuca
4-6 garlic cloves
salt & pepper
1/4 tsp cumin
1-1.5 cup flour (coconut flour and almond flour mix 1:1 ratio)
what to do:
- Peel, dice and boil yuca and garlic cloves until yucca is mashable. If you’ve never worked with yuca before, make sure you remove the skin and the core.
- Drain, and return to the pot. Use an immersion blender to mash yuca and garlic cloves.
- Add cumin, salt and pepper to taste, and egg. Stir with wooden spoon until well combined.
- Add 1/2 cup of flour mix and knead lightly. Continue to add flour little by little until the dough doesn’t stick to your fingers.
- Transfer your dough to a floured work surface. Roll into log and cut 1/2 inch pieces. Press each into fork tines lightly with thumb and roll of the end. This is optional as it takes a tiny bit of skill followed up with a LOT of patience.
- Bring a pot of salted water to a boil, reduce to simmer. Dump gnocchi into water and simmer until gnocchi float to the surface and remove them once they float (this indicates they are finished cooking).
What you need:
1 lb chorizo, diced (or if you can’t find a good quality chorizo, substitute a lean ground meat and up your spice game!)
2 cloves garlic
1/4 cup cilantro, fresh & minced (plus extra for garnish)
1 or 2 ripe medium avocados, mashed
1-2 can coconut milk (you want the ratio of coconut milk: avocado to be about 2:1)
1 TBS coconut oil
1 medium red onion, diced
red pepper flakes
juice of 1 lime
1 jalapeño, diced (optional)
2 cups cherry tomatoes, diced (for garnish)
What to do:
- Add coconut oil to medium hot skillet, then add garlic and onion. Cook onion until semi-transparent.
- Add chorizo to skillet and brown.
- Once chorizo is browned, add coconut milk, mashed avocados, black pepper, salt, jalapeños, and red pepper flakes.
- Simmer sauce until it reaches an alfredo thickness.
- Add cilantro and Yucca Gnocchi to the Chorizo Guacalfredo and stir well to coat gnocchi with sauce. Once plated, top with extra cilantro and tomato! ENJOY!