Keywords: Pasta products; Pereskia aculeata; Non-Conventional Food Plants; Physicochemical properties; Technological quality; Sensory analysis; Microbiological safety; Collective feeding; Food service.

Pasta products exhibit high consumer acceptance and widespread consumption. Cassava (*Manihot esculenta*) is a strategic staple in the Brazilian diet due to its availability and culinary versatility. Ora-pro-nóbis (OPN), classified as a Non-Conventional Food Plant (NCFP), stands out for its significant nutritional value and the presence of bioactive compounds. In this context, the incorporation of OPN into cassava-based pasta represents a strategic approach to developing products with optimized nutritional profiles and functional potential. This initiative is primarily intended for integration into institutional food services, facilitating large-scale access to regional ingredients characterized by low cost and operational feasibility. The present study was organized into complementary chapters and investigated the enrichment of cassava gnocchi with ora-pro-nóbis leaf powder (OPNP) at concentrations of 0%, 2.5%, and 5%. The analyses included physicochemical characteristics (moisture, ash, protein, lipids, total carbohydrates, total phenolics, antioxidant activity, and color); technological properties (optimal cooking time, mass increase, volume increase, and soluble solid loss); texture (firmness); and sensory characteristics evaluated through acceptance tests, consumption intent, and the Check-All-That-Apply (CATA) methodology. In addition, the study aimed to analyze the technical feasibility, physicochemical characteristics (moisture, water activity, pH, acidity, texture, and color), stability, and microbiological safety of gnocchi containing 2.5% OPNP during five days of refrigerated storage, packaged with and without vacuum application, considering a collective food service context. Overall, the results demonstrated that OPNP exhibits high nutritional density, with considerable ash (17.51%) and protein (24.74%) contents, increasing the concentration of phenolic compounds and antioxidant activity in the pasta formulations, which presented moisture levels above the limits established by current legislation. From a technological standpoint, the formulations showed satisfactory cooking parameters and soluble solid loss, with OPNP contributing to increased firmness and reduced cooking time. Sensory evaluation indicated an acceptability index above 70%, with the formulation containing 2.5% OPNP showing the best overall acceptance and consumption intent. Regarding stability, samples containing OPNP remained microbiologically safe for five days under refrigeration, despite presenting high moisture content, high water activity, and low acidity. OPNP contributed to greater resistance to fungal proliferation, a greenish coloration, and higher initial firmness, followed by softening during storage. Technologically, OPNP reduced the initial cooking time and maintained soluble solid loss at quality levels superior to the control. Microbiologically, the formulations remained satisfactory, with absence of critical pathogens and increased resistance to fungal growth in the OPNP-containing sample. It can be concluded that OPNP demonstrates potential for nutritional enrichment. The enriched cassava gnocchi showed technological feasibility and satisfactory sensory acceptance, representing a promising alternative to meet the demand for diversified preparations that contribute to health promotion and well-being. However, the high moisture content and water activity of the product indicate the need for rigorous preservation strategies, refrigerated storage, and short term consumption. In this scenario, the implementation and systematic monitoring of Good Manufacturing Practices are essential to ensure food safety. Thus, the developed product represents a promising food alternative for collective food services, such as university restaurants.