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Plantain Gnocchi with a Garlicy Carrot Sauce


I was so pumped when I came up with this idea, but like always, pretty much every idea you have has already been had when you check google. When I checked plantain gnocchi though, most of the results were for dessert! The one savory one I saw was from a restaurant right down the street in Cambridge called Bergamot. Theirs went more Latin, while I was trying more for an Italian-Latin fusion vibe. What I like about some South American restaurants I have been to in the past is the inclusion of a garlicy carrot dipping sauce. This sauce was my inspiration for the sauce I used on the gnocchi.

To start, I simmered carrots in milk until they were tender. You have to be really careful during this phase because milk will boil over or burn on the bottom of the pan very easily. The key is finding the perfect temperature and stirring occasionally.

After the carrots were tender I blended the sauce to a smooth consistency and set it aside.

I didn't want fully green plantains, nor did I want fully yellow ones, so I bought them kinda green and used them 2 days later when they were between green and yellow.

After adding flour to the mashed plantains I was able to pull a nice dough together.

There is more info on making gnocchi on this post.

Ingredients for the sauce.

Bacon first, then mushrooms, then garlic.

The parsley and cheeses go in after the milk and carrot mixture.

Plaintain gnocchi boiled for about 8 minutes before hitting the sauce to finish cooking and absorb the flavors.

These were really good! Very filling though. They would be perfect as an appetizer at a nice restaurant to have like 4 or 5 of them on a small plate. Kinda like the way they are served in this picture!

They had a nice bite to them that bordered on gummy, but in a good way. They carrot sauce didn't overpower the plantain flavor, but rather complimented it. The only thing I would change would be to make the gnocchi slightly smaller, but cutting them in half on the plate did the trick.

Dough was 3 half ripe plantains boiled about 10 minutes in salted water. Mash, then add about 1 and 1/2 cups of flour. Mix well.

Sauce was 3 strips of bacon, 3 crimini mushrooms, 2 tablespoons parsley, 1/4 cup gruyere and parmesan, 3 cloves garlic, 3 large carrots, and 3 cups of milk. Simmer the cut carrots in milk till tender being careful not to boil over or burn the milk. Puree milk and carrot mixture. In oil, cook bacon, when cooked, add mushrooms, then garlic. Add milk/carrot puree. When it comes to a simmer, add cheeses and parsley.

Boil gnocchi 5-7 minutes until floating. Remove from water and place directly into sauce. Cook in sauce 2 minutes and serve immediately.


This looks incredible. I want it in my mouth. And in my belly. And possibly smeared all over my body. Yummmmm.

Hey Dan,

that does look amazing! Never would have thought of such a thing. You're a genius.

What an incredibly creative combination of flavors. Wow.

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