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.
Make sure you get plantains that are pretty ripe. Mostly yellow with a little black.
I sauteed them to brown on the edges and cook through, about 20 minutes, covered most of the time.
There is flour, and egg, and some milk in the mix too.
The sauce started with diced up pork shoulder, then I added carrot and onion, and then habanero, garlic, and parsley later.
So tasty! The gnocchi are pretty sweet from the plantains and go well with the super savory and spicy sauce.
Plantain Gnocchi
Ingredients
Gnocchi
- 4 yellow/black plantains peeled and chopped
- 1/2 cup flour
- 1 egg
- splash milk
Sauce
- 1/3 pound minced pork sholder
- 2 large carrots diced small
- 1/2 an onion minced
- 3 cloves garlic minced
- 1 habanero minced
- 1/4 cup chopped parsley
- 1/4 cup milk or cream
Instructions
- saute the plantains with some oil until tender, about 25 minutes.
- Allow to cool, then mash in a bowl.
- Stir in the flour and egg. Add a splash of milk if it feels too tight.
- Roll the dough out using plenty of flour to prevent sticking. Roll until you have a 1 inch wide rope. Use a fork or butter knife to cut the gnocchi into little pillows.
- Roll each gnocchi in your palms to form a ball.
- bring water to a boil as you start the sauce.
- Saute the pork for 10 minutes in a splash of oil. More fat will render from the pork.
- Add in the carrot and onion and cook about 8 minutes.
- at this point, add the gnocchi to the boiling water and cook about 5-7 minutes until cooked through
- Add the garlic, parsley and habanero to the pan with the pork and veggies. Cook 2 minutes stirring often. Use a slotted spoon to transfer the gnocchi from the boiling water into the pan and stir to coat.
- Add the milk or cream to the pan and stir to combine. Simmer for 3 minutes to tighten up the sauce. Serve
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.