Do you want to innovate daily delicacies or serve a special entrance? So bet on the cape cake with leeks and dirty meat! This recipe combines Brazilian ingredients in a soft and tasty pasta, with a juicy and slightly creamy filling.
The cassava, the base of the recipe, guarantees a delicate flavor and a perfect consistency for modeling the gnocchi. The filling brings the ideal contrast: meat well seasoned with leeks, onions and green smell, creating a surprising and engaging flavor.
After breaded and fried until golden brown, the gnocchi are crunchy outside and soft inside, a combination that all palates like. Be for an appointment with friends or to make the routine more delicious, it is worth testing!
Take a look at the instructions below:
Manioca gnocchi with leeks and dirty meat
Time: 1h
Performance: 15 units
Difficulty: easy
Ingredients:
- 3 cups (tea) of cooked cape and dents
- 1/2 cup (tea) green green
- 2 eggs
- 4 tablespoons of wheat flour (approximately)
- 4 tablespoons of corn starch
- Gets up to taste
- 2 eggs beaten with bread
- 1 cup of breadcrumbs
- Fry
Filling:
- 3 tablespoons of oil
- 1 chopped onion
- 1 chopped garlic tooth
- 2 such in slices of garlic
- 500 g of irrewing dirty meat, cooked and fatty
- Salt and chopped smell to taste
Preparation:
- For the filling, heat a pan with the oil, over medium heat and brown the onion, garlic and garlic-worn for 3 minutes.
- Add the meat, season with salt and green smell and brown for another 3 minutes. Turn off, mix and set aside.
- For the pasta, add the cassava, the green smell, the egg, the flour, the starch, the salt and mix until it forms a homogeneous mass that was glued from the hands. If necessary, add more flour.
- Open small parts of the dough in hand, put a part of the filling and you are modeling the balls.
- Pass the beaten eggs and then the breadcrumbs.
- Gradually fry in hot oil, in immersion, until golden brown.
- Drain on absorbent paper and serve then.
Source: Terra

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