Crisped Cassava Gnocchi with Brazilian Herb Pesto
Tender cassava gnocchi pan-seared to golden perfection, served with a vibrant pesto featuring fresh Brazilian herbs and toasted nuts. This brazilian-inspired vegetarian (vegetarian) ready in about 40 minutes blends cassava flour, boiling water, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cassava flour
- 1 cup boiling water
- 1 tsp salt
- 3 tbsp olive oil
- 1 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup toasted cashews
- 2 cloves garlic cloves
- 2 tbsp lime juice
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large bowl, combine 2 cups cassava flour with 1 tsp salt. Gradually pour 1 cup boiling water into the flour, stirring continuously with a wooden spoon until a dough forms and is cool enough to handle.
- Step 2: Transfer the dough to a lightly floured surface and knead for 3 minutes until smooth and elastic. Divide into 4 equal pieces and roll each into ropes about 3/4 inch thick, then cut into 1-inch pieces to form gnocchi.
- Step 3: Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat. Add gnocchi in batches and cook for 3-4 minutes per side until golden and crisp on the edges, then transfer to a plate.
- Step 4: Meanwhile, in a food processor, combine 1 cup fresh cilantro leaves, 1/2 cup fresh parsley leaves, 1/4 cup toasted cashews, 2 garlic cloves, 2 tbsp lime juice, 1/4 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until finely chopped and emulsified into a thick pesto.
- Step 5: Toss the warm gnocchi with the herb pesto until evenly coated and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crisped Cassava Gnocchi with Brazilian Herb Pesto take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Crisped Cassava Gnocchi with Brazilian Herb Pesto?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Crisped Cassava Gnocchi with Brazilian Herb Pesto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisped Cassava Gnocchi with Brazilian Herb Pesto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Crisped Cassava Gnocchi with Brazilian Herb Pesto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
