Yam Nhocchi With Brazil Nut Oil


250g yam

1 whole beet

1 ½ cups rice flour

½ cup tapioca flour

¼ cup olive oil

1 teaspoon salt

4 tablespoons Brazil nut oil



1. Cook yam and beet in boiling water until soft. Drain well.

2. Pell yam. Blend olive oil, beet, and ¼ of the cooked yams.

3. In a bowl put together beet pure, yam and flours. Keep adding flour until the dough stops to stick on


4. Make small balls with the dough.

5. Boil water on a medium pot, cook until they start to float. Take in out of the pan with a skimmer.

6. Heat a sauté pan with olive oil. Grill cooked gnocchi.

7. Finish with some Brazil nut oil.

8. You can add some vegetables, nuts or seeds.

Recipe developed by Alessandra Luglio and team.