Plantain Gnocchi

Try our take on classic gnocchi with our Plantain Gnocchi, topped with Basil Pesto! This recipe replaces potatoes with plantains, which are higher in vitamins A & C and are also packed with potassium and fiber. The recipe is super simple with only four ingredients and can be tossed with your favorite pasta sauce and our Vegan Parmesan!

  • 2 large unripe/green plantains
  • 2 eggs – lightly beaten
  • 150g gluten free flour (plus more for rolling out dough) – we highly recommend Bob’s Red Mill Paleo Baking Flour
  • sea salt & pepper – to taste
  • optional – Basil Pesto
  • optional – Creamy Basil Pasta (sauce only)
  • optional – Vegan Parmesan
  • optional –  cherry tomatoes
  1. Fill a large pot about 3/4 of the way full with water and bring to a boil
  2. Meanwhile, cut ends off plantains and leave it unpeeled – chop into 4 large chunks, then chop those chunks in half lengthwise
  3. Drop the plantains into boiling water – let boil for 15 minutes
  4. Drain the plantains using a colander – let rest until cool enough to peel, then peel plantains
  5. Place plantains into a food processor – blend on high until the plantains form one large dough ball
  6. Place plantain dough ball in a large bowl – add beaten eggs and mix until combined using a fork or clean hands
  7. In a separate medium bowl mix gluten free flour with salt & pepper – add to egg/plantain mixture and incorporate using your hands or a fork
  8. If the dough is too sticky, add flour little by little until desired consistency is reached
  9. Dust a cutting board with flour – roll the dough into a large log and separate into four chunks
  10. Roll each chunk out into a long skinny roll – cut dough into desired size of gnocchi
  11. Using clean hands, roll each chunk into a ball between your palms and then form into the shape of a gnocchi – continue until all the dough is used (add more flour to the board as needed)
  12. If you desire the classic aesthetic of gnocchi, use a fork to press indentations into each gnocchi
  13. Add gnocchi to a large pot of salted boiling water – boil for 1-3 minutes, until the gnocchi floats to the top- drain in colander
  14. We highly recommend pan-frying gnocchi for added texture – heat olive oil in skillet over medium heat, once hot add gnocchi
  15. Add sauce of choice and coat to warm and combine flavors
  16. Use gnocchi as your pasta base with your favorite pasta sauce – we highly recommend our Basil Pesto
Nutritional Information
  • Yields 4 servings
  • 1 serving (without basil pesto) =
    • Calories: 317, Carbs: 60g, Fiber: 3.2g, Sugar: 14.5g, Cholesterol: 309mg, Protein: 9g.

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