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  3. Tapioca Gnocchi, Tucupi Béchamel and Banana Skin Caramel Grilled Coalho Cheese
  1. Trendy Recipes for Food Business

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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