Belizean Style Cheesy Cassava Gnocchi

Ingredients

In this Belizean adaptation, the traditional potato-based gnocchi is replaced with cassava flour-based gnocchi. The tomato sauce is infused with Belizean spices like annatto and habanero pepper, giving it a distinct Belizean flavor profile. Additionally, the dish is topped with melted cheese, which is not typically found in the original Italian version. We alse have the original recipe for Gnocchi alla Sorrentina, so you can check it out.

• 2 cups (250g) cassava flour 2 cups (250g) cassava flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons annatto oil 2 tablespoons annatto oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 habanero pepper, seeded and minced 1 habanero pepper, seeded and minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (100g) grated cheese (cheddar or mozzarella) 1 cup (100g) grated cheese (cheddar or mozzarella)
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 50g, 3g
• Protein: 10g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the cassava flour, water, and salt. Knead the mixture until a smooth dough forms.
2. 2.
   Divide the dough into small portions and roll each portion into a long rope. Cut the rope into bite-sized pieces.
3. 3.
   Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove the cooked gnocchi with a slotted spoon and set aside.
4. 4.
   In a separate pan, heat the annatto oil over medium heat. Add the chopped onion, minced garlic, and habanero pepper. Sauté until the onion is translucent.
5. 5.
   Add the diced tomatoes, dried oregano, dried basil, salt, and pepper to the pan. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Transfer the cooked gnocchi to a baking dish. Pour the tomato sauce over the gnocchi and sprinkle the grated cheese on top.
8. 8.
   Bake the gnocchi in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
9. 9.
   Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Cassava flour — Ensure that the cassava flour is of good quality and finely ground for the best texture in the gnocchi.
• Annatto oil — If annatto oil is not available, you can substitute it with vegetable oil and add a pinch of turmeric powder for a similar color.

Tips & Tricks

• To enhance the flavor, you can add cooked and crumbled Belizean-style sausage to the tomato sauce.
• If you prefer a milder heat, reduce the amount of habanero pepper or remove the seeds before mincing.
• Serve the gnocchi immediately after baking to enjoy the gooey melted cheese.

Serving advice

Serve the Belizean Style Cheesy Cassava Gnocchi as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a glass of fruity red wine.

Presentation advice

For an appealing presentation, arrange the gnocchi on a serving platter and drizzle some extra tomato sauce on top. Sprinkle fresh basil leaves and grated cheese as a finishing touch.