How to Make Plantain Butter Gnocchi

Step 1: Cook the Plantains

Peel plantains and cut into chunks. Boil in lightly salted water until very soft, about 12–15 minutes.

Drain well and mash until completely smooth. Let cool slightly.

Step 2: Make the Dough

Transfer mashed plantains to a bowl. Add egg and salt, mixing until combined.

Gradually fold in flour until a soft, slightly tacky dough forms. It should hold together without being sticky.

Do not overwork the dough.

Step 3: Shape the Gnocchi

Turn dough onto a floured surface. Divide into sections and roll into long ropes.

Cut into bite-sized pieces. Optional: gently press with a fork for texture.

Step 4: Cook the Gnocchi

Bring a large pot of salted water to a gentle boil.

Add gnocchi in batches. Once they float to the surface, cook for 30–60 seconds more, then remove with a slotted spoon.

Step 5: Make the Peanut Stew Base

Blend red bell pepper, tomato, onion, and garlic until smooth.

Heat oil in a pot over medium heat. Add tomato paste and fry for 2–3 minutes until deep red and fragrant.

Stir in the blended mixture and cook for 10–12 minutes until thick and reduced.

Add peanut butter and stock, stirring until smooth and creamy. Season with smoked paprika, thyme, salt, and pepper. Simmer for 5–7 minutes.

Step 6: Finish the Dish

Add cooked gnocchi to the butter sauce. Gently toss to coat, allowing edges to lightly crisp.

Season with black pepper. Finish with chili oil, cheese, or herbs if desired.