One of my favorite things I love to make now is plantain gnocchi. It’s starchy, slightly stretchy, but has the sweetness of the ripe plantain. I use this recipe for when I am serving my gnocchi with oxtail or goat ragu.
Today I’ll provide you, premium subscribers, this recipe.
- 3 large ripe plantains
- 1 medium russet potato, peeled and cut into 1″ pieces
- Kosher salt, to taste, plus 1 tsp.
- 1 cup plantain flour, plus more as needed
- 1/2 cup tapioca starch
- 1/4 tsp. freshly ground white pepper, plus more to taste
- 1 egg
Make the gnocchi:
- Peel plantains and cut lengthwise into quarters; cut away black seeds down center of each quarter and discard (seeds will discolor gnocchi).
- Combine plantains, potato, and salt in a 4-qt. saucepan and cover with 5 cups water. Bring to a boil and cook until potato is tender, 12-15 minutes.
- Drain, let cool slightly, and rice plantains and potato into a bowl. Add 1 teaspoon salt, plantain flour, tapioca starch, white pepper and egg. Using a fork, stir until dough forms.
- Transfer dough to a lightly floured work surface; knead briefly to combine. Divide the dough into 8 portions.
- Roll each portion into a thick rope; cut ropes into 1″ pieces. Transfer to a lightly floured rimmed baking sheet, loosely cover with a damp towel and set aside.
- Bring a large pot of salted water to a boil, and working in batches, add gnocchi and cook until just tender, about 2 minutes.
- Using a slotted spoon, transfer gnocchi to whatever sauce you’d prefer.