Sweet Plantain Gnocchi with Sage Brown Butter Sauce
Ready to Try Plantain Gnocchi? It's Easier Than You Think!
Fancy something a bit different, then? Ever thought of turning a plantain into gnocchi? Sounds mad, right? Honestly, it's surprisingly simple and totally delicious! This sweet plantain gnocchi recipe might just become your new favourite.
What's the Big Deal About Plantain Gnocchi?
Plantain is like a banana's starchy cousin. It is a staple in Caribbean cooking. This Caribbean gnocchi recipe blends those sunny flavours with classic Italian comfort food.
These little dumplings are surprisingly light. This recipe takes about an hour. It makes 4 servings. Perfect as a starter.
Sweet Plantains: A Good Choice?
Plantains are naturally sweet. They are also packed with fibre. These ripe plantain recipes are not only tasty but also better for you.
This recipe is perfect for a dinner party or family treat. A real conversation starter, you know?
What Makes This Plantain Gnocchi Recipe Special?
The plantain brown butter sage sauce is just pure magic. Nutty butter, fragrant sage... Oh my gosh! It elevates the whole dish.
Trust me, you won't find a banana plantain recipe quite like this.
Ready to give it a go?
Ingredients & Equipment
Right, let's dive into what you'll need for these amazing Sweet Plantain Gnocchi . Honestly, don't be put off by the "gnocchi" part; it's easier than you think! This banana plantain recipe is just a bit special.
Main Ingredients
Okay, here's the shopping list. Make sure you get the right stuff!
Plantain Gnocchi :
- 3 large, very ripe plantains (750g). Look for almost black skin, that's the sweet fried plantains .
- 1 large egg yolk (20g)
- 1/2 teaspoon ground nutmeg (2g)
- 1/2 teaspoon sea salt (3g)
- 3/4 cup all-purpose flour (90g), plus extra
- 1/4 cup grated Parmesan cheese (25g)
Sage Brown Butter Sauce :
- 1/2 cup unsalted butter (115g)
- 1/4 cup fresh sage leaves (10g), roughly chopped
- 1/4 cup grated Parmesan cheese (25g)
- Freshly cracked black pepper, to taste
- Pinch of red pepper flakes (optional)
Quality Check : For plantains, the blacker, the better! They should yield slightly to pressure. It's the secret to making this ripe plantain recipes work.
Seasoning Notes
Don't underestimate the power of the seasoning!
- Nutmeg and salt are essential in the gnocchi. They balance the sweetness of the plantain beautifully. It's what sets apart this Caribbean gnocchi recipe .
- The brown butter and sage is heavenly . Honestly, it's like a warm hug on a plate. The plantain brown butter sage is everything.
- No sage? Thyme or rosemary works in a pinch.
Equipment Needed
Keep it simple, yeah? You probably have most of this already.
- Baking sheet
- Parchment paper
- Potato ricer (This makes it a lot easier!)
- Large pot
- Slotted spoon
- Large sauté pan
Don't have a ricer? A good old fork works too, just takes a bit more elbow grease. You see, you do not need crazy gear for this gluten-free plantain gnocchi recipe
So there you have it. All you need to whip up some proper sweet plantain gnocchi . Get your kit on!
Cooking Method: Boiling - Plantain Gnocchi Style
Right then, let's talk boiling! Not just any boiling, mind you. We're talking about boiling little pillows of joy: Plantain Gnocchi .
Honestly, it's a bit fancier than your usual spuds, innit? This Banana Plantain Recipe is a brilliant way to use up those super ripe plantains.
Prep Steps: Get Your Ducks in a Row
First things first, mise en place , love. Have everything ready before you even think about turning on the hob.
That means your Sweet Plantain Gnocchi are shaped and waiting. Your water is salted and simmering away in the pot.
And, of course, remember boiling water is hot, like seriously hot. No messing about, be careful, yeah?
step-by-step: Gnocchi Baptism
- Bring a large pot of salted water to a rolling boil.
- Gently drop your Plantain Gnocchi Recipe into the boiling water, in batches. Don't overcrowd the pot!
- Cook for 2- 3 minutes , until the gnocchi float to the surface. This is when they're done.
- Remove the gnocchi with a slotted spoon. Drain well.
- Toss immediately with your delicious brown butter sage sauce .
That's it! Honestly, easy peasy.
Pro Tips: Boiling Boss
Here's a trick: don't overcook! As soon as they float, they are done. Leaving them in too long will make them soggy.
Another pro tip? Salt your boiling water generously. Like, seaside salty. That way, the gnocchi get seasoned from the inside out.
Also this dish can be adapted to become a great gluten-free Plantain Gnocchi !
One mistake everyone does is: Overcrowding the pot. It will lower the water temperature and cause your gnocchi to stick together and become a mushy mess.
Trust me; I’ve been there, done that. You can make these ahead of time. Just cook them as directed and toss with a little olive oil to prevent sticking.
Store in the fridge for up to 24 hours . When ready to serve, just toss them in the pan with your sauce.
That's your Caribbean Gnocchi Recipe sorted! Now, go on, get boiling!
Recipe Notes: Sweet Plantain Gnocchi Secrets!
Right then, you're ready to tackle this sweet plantain gnocchi recipe! Before you start, here are a few bits of wisdom I've picked up.
This Caribbean gnocchi recipe is a winner, but like any good recipe, there's room to make it your own. Honestly, it's easier than you think.
Plating Like a Pro & Drink Pairing!
Want to wow your guests? For plating, a swirl of the brown butter sauce across the plate with the gnocchi nestled on top looks grand.
Sprinkle generously with Parmesan. A sprig of fresh sage? Chef's kiss!
These sweet fried plantains transformed are great on their own. However, a simple salad with a light vinaigrette cuts through the richness nicely.
Feeling fancy? Try a crisp Pinot Grigio or even a Jamaican ginger beer! It's a right proper pairing.
Storage Tips: Keepin' it Fresh
Got leftovers? These plantain gnocchi are best eaten fresh. However, you can store them in the fridge for up to two days .
Make sure they are in an airtight container, yeah? When reheating, gently sauté them in a pan with a bit of butter or olive oil until warmed through.
Freezing isn't recommended; they tend to get a bit mushy.
Variations: Tweak It To Your Taste
Fancy a change? Why not add a pinch of cinnamon to the dough? It gives a lovely warm spice that complements the ripe plantain recipes perfectly.
For a gluten-free plantain gnocchi version, swap the flour for a gluten-free blend. Be careful not to overmix!
Nutrition Basics: A Little Treat
These gnocchi are about more than just flavour. They how to cook plantains and contain fibre and potassium. Each serving has an estimated 350 calories.
This recipe also provides around 8g of protein, 18g of fat, 40g of carbs, 4g of fiber, 15g of sugar, and 300mg of sodium.
They're a treat, so enjoy them in moderation!
Remember, cooking is all about having fun. Don't be afraid to experiment and make this plantain gnocchi recipe your own! Go on, give it a go, and let me know how you get on!
Frequently Asked Questions
What exactly is a plantain, anyway? I've heard it mentioned, but I'm a bit clueless!
Think of a plantain like the banana's less sweet, more starchy cousin. They're part of the banana family but are typically cooked before eating because they're not as palatable raw. Plantains are a staple in many tropical cuisines, similar to how potatoes are used in British dishes like mashed potatoes or chips.
My plantains are green. Can I still use them for this plantain gnocchi recipe?
For this recipe, you'll want to hold off on the green ones, mate! You need very ripe plantains for sweet plantain gnocchi. Look for plantains with mostly black skin they're sweeter, softer, and will give you the best flavour and texture for the gnocchi.
Green plantains are better suited for savory dishes like tostones (fried plantain slices).
How can I prevent my plantain gnocchi from becoming tough? I want them pillowy soft, not like rubber bullets!
The key is not to overwork the dough. Overmixing develops the gluten in the flour, making the gnocchi tough. Mix the ingredients just until combined, and handle the dough gently when shaping the gnocchi.
Also, be sure to use enough flour on your work surface to prevent sticking, but don't add too much flour to the dough itself, as this will also lead to tougher gnocchi.
Can I make the plantain gnocchi dough ahead of time? My schedule is mental this week!
You can, but with a slight caveat. You can prepare the dough and keep it in the fridge for a few hours. However, the dough can dry out or become sticky as it sits. If you do this, wrap it tightly in cling film or place it in an airtight container.
Lightly flour it before shaping the gnocchi to prevent them from sticking together. Don't leave it overnight though as the plantain will begin to ferment, and the gnocchi won't be as successful!
Any tips for storing leftover plantain gnocchi? Can I freeze them?
Leftover cooked gnocchi can be stored in the fridge for up to 2 days in an airtight container. Reheat them gently in a pan with a little butter or olive oil until warmed through. To freeze, spread the cooked gnocchi in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag.
Cook them directly from frozen, adding a minute or two to the cooking time.
I am gluten-free. Can I still enjoy this lovely plantain gnocchi recipe?
Yes, you can! Substitute the all-purpose flour with a good quality gluten-free all-purpose blend. Be very careful not to overmix the dough. Also, be aware that gluten-free flours can sometimes absorb more liquid, so you might need to adjust the amount slightly to achieve the right consistency.
The resulting gnocchi may be slightly more delicate, so handle them with extra care.
Sweet Plantain Gnocchi With Sage Brown Butter Sa
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 18g |
| Fiber | 4g |
