Cassava gnocchi

Directions

1. Peel the yucca and then put it in a pot with water and cover it. Bring the water to a boil and proceed to cook the yucca until it is nice and tender.

2. Then put the cassava through a sieve and allow it ample time to cool

3. Add flour to the sifted cassava along with salt and then knead it.

4. Add the egg and continue to keep kneading until all the ingredients are evenly distributed.

5. Add the Parmesan cheese and then season with salt, pepper and nutmeg.

6. Divide the dough into 10 equal parts and make each one to resemble a long cylinder that is 1cm thick. Then cut each roll into 2cm.

7. Take each gnocchi and pass by the tines of a fork and press down in the middle of each gnocchi

8. In a small pot boil some water. Put the gnocchi in the boiling water and cook until they are tender. Then place them in a bowl and pour the melted butter on them with some salt.

Sauce instructions:

1. Heat the cream in a sauce pan over a medium heat. Then add the grated cheese and let it melt over a low heat.

2. Add 1 tablespoon of olive oil in a skillet and then add the sliced Portobello mushrooms. Proceed to brown the mushrooms over a low heat. Once the mushrooms are golden brown flip them over and brown the other side. Remove the mushrooms.

3. Using the same skillet add the tomato and cook it for2-3 minutes. Then add the basil that you chopped an proceed to cook for 1 additional minute.

4. Then add the mushrooms and the tomato mixture to the cheese that you already melted. Season everything with salt and pepper and nut meg. Mix everything well and pour the sauce.

5. Server the gnocchi and a plate and garnish them with basil or a little oregano.

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