Ingredients:

  • 3 large, very ripe plantains (approximately 750g)
  • 1 large egg yolk, lightly beaten (20g)
  • 1/2 teaspoon ground nutmeg (2g)
  • 1/2 teaspoon sea salt (3g)
  • 3/4 cup all-purpose flour, plus extra for dusting (approximately 90g)
  • 1/4 cup grated Parmesan cheese (approximately 25g)
  • 1/2 cup unsalted butter (115g)
  • 1/4 cup fresh sage leaves, roughly chopped (approximately 10g)
  • 1/4 cup grated Parmesan cheese, for serving (approximately 25g)
  • Freshly cracked black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce plantains all over with a fork, place on a baking sheet lined with parchment paper, and roast until very soft and the skin is blackened, about 30-40 minutes.
  2. Let plantains cool slightly, then peel and mash them. Place them in the refrigerator.
  3. Rice or mash the cooled plantain flesh until smooth. Combine the riced plantain with egg yolk, nutmeg, salt, Parmesan cheese, and flour. Gently mix until just combined; do not overmix.
  4. Lightly flour a clean work surface. Roll small portions of the dough into ropes about 1/2-inch thick. Cut the ropes into 1-inch pieces. Optionally, roll each piece over a gnocchi board or the tines of a fork to create ridges.
  5. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and drain.
  6. In a large sauté pan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns a nutty brown color and smells fragrant. Add the sage leaves and cook for 1 minute until crispy.
  7. Add the cooked gnocchi to the pan with the brown butter sage sauce. Toss gently to coat. Serve immediately, garnished with grated Parmesan cheese and freshly cracked black pepper. A sprinkle of red pepper flakes can add a nice bit of heat.