Plantain Gnocchi with Citrus, Banana & Sage "Butter"

- Total time
- 50 minutes
- Preparation time
- 25 minutes
- Calories
- 502
- Portions
- 4
Directions
1. Line 3 rimmed baking pans with parchment paper; dust 2 with flour. Heat potatoes and enough cold water to cover to a boil in a medium saucepot over high heat; reduce heat to medium and simmer 15 minutes or until potatoes are very tender. Drain and return to saucepot; with potato masher, mash until slightly chunky.
2. Purée mashed potatoes and plantain in a food processor just until smooth, scraping down bowl occasionally. Add eggs, 1/2 teaspoon salt and flour; pulse 20 times or just until mixture comes together.
3. Heat a large covered saucepot of salted water to a boil over high heat. On lightly floured work surface, knead potato mixture 30 seconds or until a smooth dough forms, dusting with additional flour as necessary to prevent sticking; divide into 4 equal pieces. Roll 1 piece of dough into 1/2-inch-thick log; cut log crosswise into 1-inch pieces. Gently roll a fork over each gnocchi and transfer to prepared floured pan. Repeat with remaining 3 pieces of dough; refrigerate gnocchi 1 hour.
4. In 2 batches, add gnocchi to boiling water; cook 3 minutes or until all gnocchi float to the top and inside is light and fluffy, gently stirring occasionally; with slotted spoon, transfer to prepared unclouded pan, add oil and toss.
5. Purée orange juice, banana, lemon juice and 2 tablespoons water in a blender on high until smooth; strain through fine-mesh strainer into a small bowl, pressing gently with back of spoon to extract juice.
6. Melt buttery spread in a large skillet over medium heat. Add walnuts; cook 2 minutes or until fragrant, stirring frequently. Add sage, cinnamon, remaining 1/4 teaspoon salt, gnocchi and orange juice mixture; cook 2 minutes or until heated through, stirring frequently. Makes about 5 cups.
7. Serve gnocchi garnished with sage, if desired.
Ingredients
- 2 cups white whole wheat flour plus additional for dusting
- 2 DOLE® Russet Potatoes, peeled and cut into 2-inch pieces (about 1 1/2 pounds)
- 1 large yellow-black DOLE® Plantain, peeled
- 2 large eggs
- 3/4 teaspoon kosher salt
- 1 teaspoon olive oil
- 1 DOLE® Orange, juiced (about 1/4 cup)
- 1 ripe DOLE® Banana, peeled
- 1/2 DOLE® Lemon, juiced (about 2 tablespoons)
- 3 tablespoons natural buttery spread with olive oil
- 1/4 chopped walnuts
- 2 teaspoons chopped fresh sage plus additional for garnish (optional)
- 1/2 teaspoon ground cinnamon
Nutritional Facts
4 Serving Per Container | |
Serving Size | |
Calories | 502 |
Entries | Daily value in %* |
---|---|
Total Fat (17 g) | 26% |
Saturated Fat (3 g) | 15% |
Polyunsaturated (6 g) | |
Monounsaturated (5 g) | |
Cholesterol (93 mg) | 31% |
Sodium (458 mg) | 19% |
Total Carbohydrate (78 g) | 26% |
Dietary Fiber (10 g) | 38% |
Total Sugars (11 g) | |
Protein (15 g) | 30% |
Calcium | 4% |
Iron | 20% |
Magnesium | 15% |
Manganese | 25% |
Phosphorus | 15% |
Potassium (980 mg) | 30% |
Thiamin | 35% |
Vitamin A | 8% |
Vitamin B6 | 25% |
Vitamin C | 50% |
Vitamin D | 6% |
Vitamin E | 4% |