I love plantain banana, and back home we’re use to eat it cooked as it is or fried inside of pastel dough.
I’m normally not much of a fan of gnocchi, but since I found the plantain on Casa Ibérica I decide to give it a go. I really liked how it came out, but in my opinion it would be really nice to serve as a entree, since it still a bit sweet and can be overwhelming if it is served as a main.
*At Casa Iberica, I found this plantain already cooked and frozen. I just defrosted it and put it in the food processor.
- 500g plantain banana, cooked
- 50g corn flour
- 100ml water
- Black pepper to taste
- Puree the plantain in a food processor, and put it into a pan.
- Combine water, corn flour, salt and pepper and add to the plantain.
- Cook it all until the bottom starts to pull away, it takes about 5-10 minutes. Let it cool.
- When it is cool, dust a bit of flour onto a hard surface and roll the dough. Then cut into pieces about 3cm long to make the gnocchi.
Brown Butter Sauce
- ½ cup butter
- Put the butter in a clear pan and let it melt slowly on a low to medium heat.
- When it starts to become a brown colour, take it off the the heat and cool it down in an ice water bath.
- Add sage and mix with the gnocchi in a pan to give the gnocchi a golden colour.