Plantain gnocchi with feta cheese, blood orange and mint

March  3, 2010
0 Ratings
  • Serves 4
Author Notes

I've recently started making gnocchi at home. In Nigeria, we eat a lot of plantains - boiled, baked and fried and last weekend, I made gnocchi of them with chilli and chocolate centres, as a dessert (recipe on my blog). Today, I decided to try it with the feta cheese and mint...for a savoury version. The secret to light and flavoursome gnocchi is the careful addition of flour. Add too much too soon and overknead, you'll have doughy, rock-hard gnocchi because of the gluten development. This is more likely to happen with all purpose flour. I have used Italian Tipo 00 flour instead, which has less gluten than regular flour. I also ensure that I add the flour slowly..... —Kitchen Butterfly

What You'll Need
  • 2 ripe plantains, soft with yellow-back skin
  • 1 egg, lightly beaten
  • 1- 1 1/2 cups Tipo 00 (or all-purpose) flour
  • Salt, to taste
  • 2 tablespoons Feta cheese
  • 1 tablespoon zest or chunks of skin of a blood orange
  • 1 tablespoon chopped mint
  • Extra flour, to dust
  1. Wash the plantains, and leave them in their skins. Gently run a knife down one side, from top to bottom, splitting the skin but not taking it off.
  2. Cut each plantain into 3-4 pieces and put in a pan with water and salt to boil.
  3. Boil for 10 minutes or until tender. Remove from the pan, draining off water. Discard the skins and mash the flesh with a potato masher in a medium bowl. (I have made them passing the plantains through a ricer...and while I made an amazing plantain noodle discovery....it did nothing for the finished texture of the gnocchi!)
  4. Let the mixture cool down for a few minutes. Lightly flour a clean surface and place the plantain mixture on it. Make a well in the centre and pour in the egg. Gently combine egg and plantains with a fork
  5. Spread dough out and begin to sprinkle flour slowly, gently kneading till the mixture if soft but not sticky. Whatever you do, DO NOT add all the flour at once.
  6. Now add the feta cheese, blood orange zest and chopped mint to the dough and combine well
  7. Tear off a portion, roll it out into a long sausage, about an inch or less in diameter. Then using a knife, cut of small portions about an inch long.
  8. When you're done, mark with a fork or make a small depression in the centre.
  9. If you don't want to cook all straight away, place some in a single layer in a pan, cover with clingfilm or foil paper and deep freeze. When frozen remove to a ziploc and use from frozen.
  10. If cooking immediately, place a pan of water to boil. Salt it and when the water is boiling, give it a good stir and then add the gnocchi. Try not to overcrowd the pan. The gnocchi will sink to the bottom but after a few minutes, they should rise. They are ready when they float - 4 - 5 minutes.
  11. Remove them from the water using a slotted spoon and serve with a tomato sauce/passata, garnished with mint. Enjoy

See what other Food52ers are saying.

I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

0 Reviews