Plantain gnocchis with smoked mushroom ragu

Delicious savory homemade plantain gnocchi served with an amazing hearty rich Vegetarian ragu. Believe it or not, this pasta dish is very easy to make.

The combination of textures and flavors is spot on. Imagine tasting something sweet and savory, then biting into these soft and pillowy goodness topped with a delicious mushroom ragu. Simply amazing! A recipe that comes together in under an hour. Hope you love it :)!

Ingredients:

​​For Plantain Gnocchi

• 2 Ripe Plantains

• 1 teaspoons Olive oil 

• 1 Egg Yolk

• 1/4 teaspoon Cinnamon optional

• 3/4 cup Gluten free Flour plus more for dusting

• 1 teaspoon Salt 

• ½ chili flakes (optional) 

• 1/2 tablespoon Butter for browning the gnocchi ( optional) 

Instructions

For Plantain Gnocchi

1. Cut the ends of plantains and then cut them into 2-3 pieces with the skin on. Boil in salted water for 20 minutes or until they soften

2. Remove from water and peel the plantains. Puree the pieces using a potato ricer

3. Add the oil, salt, pepper, cinnamon and pureed plantains. Mix well with a spoon. Let this mixture cool for a few minutes before adding the egg and flour

4. Add the egg yolk and mix until completely combined. Add the flour and knead with your hands until the dough comes together

5. Place dough on a floured surface and cut into fourths. Work with one-fourth at a time for easier handling

6. With your fingers, roll dough into a long rope. Cut into 1-inch pieces. Repeat with the other 3 sections of dough 

7. Shape the pasta by rolling each one on the back of a fork (optional)

8. Cook the gnocchi in a large salted pot of water. They will be ready when they start to float. About 2-3 minutes. Drain

9. Finally, melt butter on medium heat in a skillet. Place cooked gnocchis and stir them until browned on both sides. Top with The Mushroom ragú Sauce 

Mushroom Ragu

• 3 tablespoons (45 ml) extra-virgin olive oil

• 2 shallots, halved lengthwise and thinly sliced

•  Kosher salt

• 1 pound (500 g) Oyster mushrooms or portobello caps, sliced into 1-inch chunks

• 3 garlic clove, thinly sliced

• 2 teaspoons finely chopped fresh rosemary or thyme

• 1/2 teaspoon red chili flakes

• 1 teaspoon Smoked paprika 

• 1 ½ tablespoons tomato paste

• 2 teaspoon balsamic vinegar glaze 

• 1/3-1/2 cup (75-125 ml) vegetable stock or water

• 2 tablespoons (30 g) unsalted butter

• Zest of one lemon 

Instructions:

1. Put the olive oil, shallots and a pinch of salt in a large (12-inch) skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.

2. Add the mushrooms to the pan, Cook for about 5 minutes, or until they take on some color, then stir and add 1/2 teaspoon salt (this helps them release their water). Continue cooking until the mushrooms become tender and the liquid evaporates.

3. Stir in the garlic, rosemary or thyme, chili, tomato paste, vinegar and butter. Add 1/3 cup of the stock or water and stir until the mixture becomes saucy, adding more liquid if needed.

4. Serve the ragu over Parmesan Polenta with grated Parmesan.