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Tapioca Gnocchi, Tucupi Béchamel and Banana Skin Caramel Grilled Coalho Cheese
Tapioca Gnocchi, Tucupi Béchamel and Banana Skin Caramel Grilled Coalho Cheese – - Recipe

A lighter take on gnocchi by replacing half of the potato with tapioca flour, paired with a creamy tucupi béchamel with turmeric, and caramelised banana peel.

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Ingredients

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Tapioca Gnocchi

Tucupi Béchamel

  • Roux 50.0 g
  • Skimmed milk 500.0 ml
  • Tucupi 500.0 g
  • Ground turmeric 10.0 g

Banana Skin Caramel

  • Banana, unripened 200.0 g
  • Brown sugar (turbinado sugar) 150.0 g
  • Oat cream 350.0 g
  • Lemon 1.0 x
  • rum 25.0 ml
  • Coalho cheese, rectangular sticks 650.0 g

Banana Tapioca Popcorn

A lighter take on gnocchi by replacing half of the potato with tapioca flour, paired with a creamy tucupi béchamel with turmeric, and caramelised banana peel.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Tapioca Gnocchi

    • Boil the milk and add to a bowl with the tapioca granulada and ground cheese. Let it hydrate for about 15 minutes.
    • Prepare the potato purée by adding KNORR Potato Flakes to hot water. Mix well and let it rest.
    • Add the purée to the hydrated, warm tapioca and mix well.
    • Dust the work surface with corn flour and divide the dough into 5 portions. Working with one piece at a time, use your hands and roll it out from the centre into a rope about 2 cm wide.
    • Transfer the gnocchi to a baking sheet dusted with corn flour.
    • In a skillet, heat the olive oil. Add the gnocchi and fry until golden.

  3. Tucupi Béchamel

    • In a saucepan, boil the tucupi over low heat until reduced by half. Set aside.
    • Heat the milk in another pan, then add turmeric and Roux.
    • Whisk the mixture until smooth and thickened.
    • Add the reduced tucupi to the saucepan and bring to the boil. Set aside.

  4. Banana Skin Caramel

    • Peel bananas. Store the peels in a bag and freeze them for 24 hours.
    • In a saucepan, caramelise the brown sugar.
    • Cut the banana peels into medium pieces and add to the sugar.
    • Mix well and add salt, half of the cream, and rum. Bring it to a boil.
    • Add this mixture to a blender with the lemon juice and the remaining cream.
    • In a skillet, grill all sides of the cheese. Then brush the grilled cheese with the banana caramel.

  5. Banana Tapioca Popcorn

    • Slice the peeled bananas, then arrange them on a silicon mat.
    • Bake them at 160°C for 20 minutes. Remove and let it cool. Set aside.
    • In a skillet, heat the olive oil. Add tapioca flakes and fry them for 1 minute, covering all the flakes.
    • Add the KNORR Aromat and the banana chips.

  6. Chef's Tips

    • Work with the tapioca dough while still warm so it’s easier to roll.
    • Tucupi is a yellow sauce extracted from wild manioc root in Brazil’s Amazon jungle. Tucupi sauce is available from specialist Brazilian grocers or online in many different varieties.
    • Coalho cheese can be substituted with halloumi cheese.
    • You can use plant-based milk or cheese for a 100% plant-based recipe.
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