Golden Cassava Gnocchi with Garlicky Mushrooms, Sautéed Spinach and Smoked Pepper Cream

Instructions

1. 1

   Place the cassava in a pot with enough water and 1 teaspoon of salt. Bring to a boil and cook for 20 to 25 minutes, until very tender. Drain well, remove any tough inner fibers, and mash while hot until smooth.

2. 2

   Add the rice flour, cornstarch, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to the cassava purée. Mix until a soft dough forms that is not overly sticky; if needed, let it rest for 5 minutes so the flour can absorb moisture.

3. 3

   Divide the dough into 4 portions, roll into logs about 3/4 inch thick, and cut into small gnocchi pieces. You may lightly mark them with a fork. Set aside on a surface dusted with a little rice flour.

4. 4

   Preheat the oven to 425°F / 220°C. Place the roasted red pepper and 2 garlic cloves on a small tray or ovenproof dish, drizzle with 1 tablespoon olive oil, and roast for 8 minutes to deepen the flavor.

5. 5

   Transfer the roasted pepper and roasted garlic to a blender. Add the coconut milk, smoked paprika, lemon juice, 1/4 teaspoon salt, and a little black pepper. Blend until completely smooth. Keep warm or gently reheat before serving.

6. 6

   Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Brown the gnocchi in batches for 2 to 3 minutes per side, until crisp and golden. Transfer to a plate and set aside.

7. 7

   In the same skillet, add 1 more tablespoon olive oil and the mushrooms. Cook for 5 to 7 minutes, without stirring too much at first, until they release moisture and brown. Add the 4 chopped garlic cloves, 1/4 teaspoon salt, and the remaining black pepper; cook 1 minute more.

8. 8

   Add the spinach to the skillet with the mushrooms and sauté for 1 to 2 minutes, until wilted. Taste and adjust salt if needed.

9. 9

   To serve, spread a base of smoked pepper cream on each plate. Top with the golden gnocchi, spoon over the mushrooms and spinach, and finish with chopped fresh parsley and a final drizzle of the remaining olive oil.

10. 10

    Serve immediately, piping hot, to keep the contrast between the crisp gnocchi and the silky cream.