Nhoque Ao Molho Branco Recipe

Boil the Potatoes

In a large pot, add the potatoes and cover them with water. Bring to a boil and cook until tender, about 20-30 minutes.

Mash the Potatoes

Once cooked, drain the potatoes and let them cool slightly. Peel the potatoes and mash them until smooth.

Make the Dough

In a mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms. If the dough is too sticky, add more flour as needed.

Shape the Nhoque

On a floured surface, take a portion of the dough and roll it into a long rope about 1 cm thick. Cut the rope into 2 cm pieces. Optionally, you can press each piece with a fork to create ridges.

Cook the Nhoque

Bring a large pot of salted water to a boil. Drop the nhoque into the boiling water in batches. They are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Make the Roux

In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes until it turns a light golden color.

Add Milk

Gradually add the milk to the roux while whisking to avoid lumps. Continue to whisk until the mixture thickens, about 5-7 minutes.

Season the Sauce

Stir in the nutmeg, salt, and black pepper. Taste and adjust the seasoning if necessary.

Add Parmesan

Remove the sauce from heat and stir in the grated Parmesan cheese until melted and well combined.

Combine Nhoque and Sauce

In a large serving dish, combine the cooked nhoque with the white sauce. Toss gently to coat all the nhoque evenly.

Serve

Serve warm, garnished with additional grated Parmesan cheese and a sprinkle of black pepper if desired.