It is imposed by tradition that, every 29th of every month, in every Argentine house, they eat gnocchi. Apparently, the origin of this custom goes back far in time, near the 8th century. The legend involves a pilgrim doctor, a family, a date, a prophecy, and some delicious gnocchi. The point is that sitting at the table during that specific date has two benefits. Enjoy this exquisite homemade pasta and receive money. Those who know that the latter only happens if they have taken the trouble of putting it before under the plate.

Missions and Currents are two very traditional and very respectful places of the 29 . But, unlike other provinces, the potato has a powerful competitor- cassava! Those who tested it know that this “alternative pope” can replace in everything his rival, however, it knows quite different. Cassava is more fibrous and blunt. The good thing? It is rich, healthy and suitable for celiacs.

For the who did not taste cassava, or never turned it into gnocchi, this 29 can be your time to try something different. Ready to try the gnocchi of manioc?

Ingredients

• 1 kg cassava
• 3 eggs
• 500 g wheat flour
• Seasonings such as nutmeg, oregano, bay leaf, etc.
• Salt
• Grate cheese to taste

Preparation

1. Start boiling the mandiocas, then drain them well and step on them to make a puree.
2. Add the eggs to the puree and put salt and pepper to taste.
3. Mix everything until a uniform paste is made with a heavy consistency, it is advisable to unify using only the hands.
4. Then add the flour gradually until the mixture starts to become dry and more manageable.
5. Sprinkle a table with flour, there put the dough and take portions, form rolls or thin churros .
6. Cut the rolls into small portions about 2 centimeters long, then give them ball shapes.
7. Bring water to a boil with a little salt. When boiling, add the gnocchi and wait a few minutes for cooking. When they are at the perfect spot they will rise to the surface, at that moment remove with a skimmer.
8. Serve the cassava gnocchi hot. They can be accompanied with grated cheese and some sauce; if it is stewed sauce, the result is even better.

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