Plantain Gnocchi, soft, pillowy bites of heaven! Oh, my goodness, you guys, these dough dumplings made from Sympli ripe plantain slices and flour are a keeper. Most commonly made and enjoyed in Italy, Gnocchi is usually eaten as a replacement for pasta. The original Gnocchi recipe calls for sweet potatoes, flour, eggs, breadcrumbs and other ingredients.
I admit I love plantain. I recently developed, tried and tested my signature chocolate plantain cake and boy, was it EPIC! So I knew I was going to do something marvelous with plantain next. The idea for this plantain Gnocchi recipe hit me while reading Pinch of Yum’s sweet potato Gnocchi. If Gnocchi could be made with sweet potatoes, then it could be made with plantain as well. Oh yeah, baby! The idea of using Sympli’s ripe plantain which has already been peeled and sliced was super exciting because I knew, time in the kitchen is minimized and the outcome will be insanely delicious. Win!
How to make Plantain Gnocchi
I’m all for less is more so I wanted to create plantain Gnocchi with as few ingredients as possible without compromising taste. So let me fill you in on the how my friends. I started by boiling my Sympli ripe plantain slices from frozen with just enough water to cook but not overcook it. I would have used my steamer for this, but I wanted to show you that you can achieve a steamed texture kinda of plantain by boiling in a pot in case you do not own a steamer, don’t panic. Use your regular pot.
Next, we’ll ‘mash’ up the plantains to a very smooth consistency and then knead flour in bit-by-bit to form a dough the same consistency like your regular chin-chin dough. Your half-way done boo! Cut that dough into four equal parts for ease and then roll it all out to about 1cm thickness. We want to now cut out long 1cm thick stripes and then into smaller rectangles. Fork it all up to give it that Gnocchi shape, cook ’em till they float et viola! You just made plantain Gnocchi easy peasy!
Plantain Gnocchi & engagement chicken
The combination of plantain Gnocchi and engagement chicken is equal to the perfect food marriage y’all. Who doesn’t enjoy the roast chicken that gets any man hocked for life? Ask Prince Harry! I revisited the engagement chicken recipe my loves because you guys know me, I always have to reinvent stuff. I added my favorite African spice – the suya spice – to the original recipe, added garlic and reduced the quantities of lemons used to enable our suya spice to ‘shine’ and indeed, a match made in heaven.
To the drippings collected from the revisited engagement chicken, I added coconut milk, boiled it for a while until the oil from coconut floated on top. The exotic flavor of coconut milk and the spiciness from the chicken blend so well together your taste buds will sing a song of joy. You are going to love it.
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Plantain Gnocchi: Soft and pillowy bites of heaven that pair well with my revisited engagement chicken and coconut gravy.
- 200 g Sympli ripe plantain slices
- 2 cups all-purpose flour
- a pinch of salt
- 1,5 kg whole chicken cleaned
- 2 tbsps. white wine dry
- 4 tbsps. suya spice heaped
- 2 tbsps. garlic minced
- 1 tbsp. black pepper crushed
- 2 tbsps. onion powder or 1 fresh onion, puréed
- 1 tbsp. butter at room temperature
- 2 lemons juiced squeezed
- Salt & chicken seasoning to taste
- 2 tbsps. coconut milk
- chcimen drippings i.e. sauce from roasted chicken
Measure 200g of frozen Sympli ripe plantain slices, add 4 tbsps. of water and a pinch of salt and cook until soft. Allow plantain to cool, then blend or mash it until smooth.
Add flour progressively and knead into a smooth dough. Use a rolling pin to roll out the dough to 1cm in thickness. Cut out long strips about 1 cm wide as well, then cut out small rectangular Gnocci bites. Use a fork to shape it up.
Add water to a pot, add a tablespoon of olive oil into the water to avoid Gnocchi from sticking. Bring to a boil until al dente just like you will cook pasta or spaghetti. Drain water and set Gnocchi aside to rest in a warm area.
Mix lemon juice, white wine, suya spice, garlic, black pepper, onion powder with salt and seasoning.
Rub a generous amount of spice mix in and out of already cleaned chicken. Stuff the chicken cavity with the lemons you squeezed the juice out of. You may also add other ingredients like garlic, butter and leafy spices for more taste. Marinate the chicken for a few hours and then place it on a rack allowing for drippings which will be used to make the gravy. Grill at 180° Celsius. Make sure to brush more spice and oil or butter on the chicken from time-to-time. The chicken will be tender and juicy after about 2 to 3 hours depending on heat applied.
Once the chicken is well cooked, you should have some sauce aka drippings on the grill rack. Collect the sauce and pour it into a saucepan and let it boil and reduce for 5 minutes if it is too watery. Then add two tablespoons of the thicker part of coconut milk to the sauce. Add more coconut milk if you want to enhance that coconutty flavor. Boil until sauce thickens and oil from coconut is floating at the top.
Pour sauce on plantain Gnocchi and serve with chicken. Enjoy!
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