Sweet Plantain Pan Fried Gnocchi

Ingredients

• 2 largeripe plantains with very dark skin, peeled
• 113 g, plus extra for fryingunsalted butter
• 3–4 clovesgarlic, mashed to a paste
• 80 gwhole-milk ricotta
• about 80 g, plus extra if neededplain flour
• about 50 g, finely grated, plus extra to garnishParmigiano Reggiano
• about 1.3 litreswater
• 1½ teaspoons, plus more to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Boil the plantains

   Put the peeled plantains in a large saucepan and add enough water to cover them, about 710 ml, along with 1 teaspoon of salt. Bring to the boil, lower the heat and cook for 15 minutes, or until tender. Drain and leave to cool slightly.

2. 2

   Brown the butter

   Meanwhile, melt the butter in a large skillet over medium heat for about 5 minutes, until foamy with small brown flecks. Watch carefully to prevent burning. When it is amber-coloured and smells nutty, take it off the heat and stir in 10 ml of water and the garlic. Let it cool slightly in the skillet in the residual heat.

3. 3

   Mix the dough

   Mash the cooked plantains thoroughly with a fork in a large bowl. Stir in the ricotta, then season with salt and pepper to taste. Add the flour gradually, a few tablespoons at a time, mixing until a dough forms; you may not need it all. If the dough sticks to the sides of the bowl, add more flour 1 tablespoon at a time until it is no longer sticky.

4. 4

   Shape the gnocchi

   Lightly flour a clean work surface and turn out the dough. Divide it into 3 equal portions and gently shape each into a ball. Roll one portion into a rope about 30 cm long and 2.5 cm thick, adding flour if it sticks to your hands. Cut it into 2.5 cm pieces and repeat with the remaining portions.

5. 5

   Boil the gnocchi

   In the same large saucepan, bring about 475 ml of water and ½ teaspoon of salt to the boil. Cook the gnocchi in batches, stirring so they do not stick to the bottom. Once they float, after about 2–3 minutes, drain them without rinsing and set aside.

6. 6

   Fry and serve

   Melt 1 tablespoon of butter in a large skillet over medium heat. Fry the gnocchi in batches until a crust forms on both sides, repeating with the remaining pieces. Transfer them to a bowl and toss with the brown butter garlic sauce. Serve with extra Parmesan if desired.

What is plantain gnocchi?

Gnocchi are small dumplings associated with Italian cooking, most often made with potato. This version replaces potato with ripe plantain, giving the dough a gentle sweetness and a soft, yielding texture.

Plantain choice: Very ripe fruit, with very dark skin, is soft and sweet enough to mash smoothly. Ricotta and Parmesan add creamy richness and savoury depth to balance it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 321 calories, 7g protein, 32g carbs, 18g fat.

The plantains and flour provide most of the carbohydrates, while butter carries much of the fat; ricotta and Parmesan contribute some protein as well as fat. Pair a serving with a generous portion of vegetables or salad for a more balanced plate.

Choosing and preparing the plantains

Ripeness: Look for plantains with very dark skins, as specified in the recipe. Less-ripe fruit is firmer and less sweet, and may not mash as readily.

Cooking: Boil until tender, then drain well and let the plantains cool just enough to handle. A thorough mash helps the dough come together evenly.

Getting the dough right

Flour: Add it in small increments rather than tipping it all in at once. The amount the dough takes can vary, and the goal is a workable dough that is not sticky.

Handling: Use a lightly floured work surface and hands, adding flour only when needed. Too much flour can make the dumplings heavy, so stop once you can roll and cut the dough cleanly.

Shaping even pieces

Ropes: Divide the dough into three portions and roll each into a rope about 30 cm long and 2.5 cm thick. Keeping the ropes a similar thickness helps the pieces cook at the same rate.

Cutting: Make pieces about 2.5 cm long. They need not be perfectly uniform, but similarly sized dumplings are easier to boil and fry consistently.

Making the brown butter sauce

Colour: Let the butter foam over medium heat until brown flecks appear and it turns amber. Keep watch throughout, because browned butter can quickly go from nutty to burnt.

Garlic: Stir the garlic and 10 ml of water into the butter off the heat. The residual warmth allows the garlic to infuse without continuing to cook the butter over direct heat.

Boiling and pan-frying

Boiling: Cook the dumplings in batches and stir gently to keep them from sticking to the pan. They are ready to drain when they float, usually after 2–3 minutes; do not rinse them.

Browning: Fry in batches over medium heat until both sides develop a crust. Avoid crowding the skillet so the gnocchi can brown rather than steam.

What to serve with it

Finishing: Toss the fried gnocchi with the brown butter garlic sauce while warm so the sauce coats the pieces. A little extra grated Parmesan adds a savoury finish.

On the side: Serve with a simple green salad or lightly cooked vegetables to bring freshness alongside the rich butter and cheese.

Recipe notes & tips

• Use plantains with very dark skin for the softest, sweetest dough.
• Drain the boiled plantains well before mashing so the dough does not start out too wet.
• Add flour gradually and stop once the dough is manageable rather than sticky.
• Keep the butter over medium heat and watch closely as it browns.
• Cook the gnocchi in batches both when boiling and frying.
• Wait for the gnocchi to float before draining, and do not rinse them.

Variations

• Fresh herbs: Add chopped sage or parsley to the finished sauce for an aromatic note.
• More garlic: Stir extra garlic into the butter if you would like a stronger savoury flavour.
• Cheese finish: Add extra finely grated Parmesan at the table.
• Vegetable side: Serve with sautéed greens for a fresh contrast to the buttery gnocchi.
• Peppery finish: Add freshly ground black pepper just before serving.

Common mistakes to avoid

• Using firm plantains: They are harder to mash and less sweet; choose fruit with very dark skin.
• Adding all the flour at once: The dough may become too firm; mix it in gradually and stop when manageable.
• Skipping the dough test: Sticky dough is difficult to shape; add flour a tablespoon at a time as needed.
• Burning the butter: Brown flecks can turn dark quickly; remove the skillet from the heat once the butter is amber and nutty-smelling.
• Overcrowding the skillet: The gnocchi may not brown properly; fry them in batches.
• Rinsing after boiling: This washes the surface of the dumplings; drain them without rinsing.

How to store

Refrigerate leftover cooked gnocchi in an airtight container for up to 3 days. Reheat in a skillet over medium heat until hot, adding a small knob of butter if needed; the outside may be less crisp than when freshly cooked.

Frequently asked questions