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:

  1. Peel plantains and cut lengthwise into quarters; cut away black seeds down center of each quarter and discard (seeds will discolor gnocchi).
  2. 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.
  3. 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.
  4. Transfer dough to a lightly floured work surface; knead briefly to combine. Divide the dough into 8 portions.
  5. 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.
  6. Bring a large pot of salted water to a boil, and working in batches, add gnocchi and cook until just tender, about 2 minutes.
  7. Using a slotted spoon, transfer gnocchi to whatever sauce you’d prefer.