Noque Paranaense

Introduction

Noque Paranaense is a delightful dish hailing from the southern region of Brazil, specifically the state of Paraná. This comforting meal is a fusion of Italian influences, brought by the large number of Italian immigrants settling in the region during the late 19th and early 20th centuries, and traditional Brazilian flavors. Typically enjoyed as a hearty family meal, Noque Paranaense is similar to gnocchi but features distinct local adaptations that make it unique.

The Origins

The Italian immigrants introduced gnocchi to Brazil, a dish made from potatoes, which was quickly adapted using local ingredients. Over time, the classic gnocchi evolved into Noque Paranaense, incorporating ingredients such as cassava, a staple in Brazilian cuisine, and a rich sauce often crafted from tomatoes and herbs found in local gardens.

Ingredients

• Cassava – 500g
• Potatoes – 300g
• Wheat flour – 150g
• Egg – 1 large
• Butter – 50g
• Salt – to taste
• Black pepper – to taste
• Tomatoes – 400g, preferably ripe and juicy
• Onion – 1 medium, chopped
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Parmesan cheese – 100g, grated
• Basil – a small handful, fresh

Preparation

Preparing the Dough

1. Start by peeling the cassava and potatoes. Boil them together in a large pot until they are tender. This should take approximately 20 minutes. Refer to a cooking timer to ensure perfect timing.
2. Once cooked, drain and allow them to cool slightly before mashing. Avoid lumps for a smooth dough.
3. In a large mixing bowl, combine the mashed cassava, potatoes, wheat flour, and a egg. Season with salt and black pepper to taste. Mix until a soft, pliable dough forms.
4. On a floured surface, divide the dough into small portions and roll them into logs. Cut into desired-sized pieces, resembling traditional gnocchi.

Preparing the Sauce

1. While the dough rests, heat olive oil in a saucepan over medium heat.
2. Sauté the chopped onion and minced garlic, stirring until they become translucent and fragrant.
3. Add the diced tomatoes to the pan and simmer until the mixture thickens into a rich sauce. This should take about 15 minutes.
4. Before serving, incorporate torn basil leaves for a fresh aroma and flavor.

Cooking Process

1. Bring a large pot of salted water to a boil. Once boiling, add the prepared Noque Paranaense pieces in batches, being careful not to overcrowd the pot.
2. When the pieces float to the top, allow them 1-2 more minutes of cooking. Remove with a slotted spoon and set aside while the remaining pieces cook.
3. Melt butter in a large frying pan over medium heat. Add the cooked Noque Paranaense and gently toss to coat and slightly brown.
4. Once all pieces are cooked and coated, pour the warm sauce over them and finish with freshly grated parmesan cheese.

How to Enjoy Noque Paranaense

Serve Noque Paranaense warm, ideally in deep bowls that can hold the comforting sauce alongside the dumplings. Pair with a glass of red wine, such as a light Brazilian Pinot Noir, to complement the dish’s rich flavors. It’s a fantastic meal for winter evenings or any time you crave a touch of comfort. Allow the delightful aromas and tastes to transport you to the heart of Paraná, where this dish has been loved for generations.

Share with family or friends for a truly communal experience, typical of Brazilian culinary traditions. Bom apetite!