Plantain Gnocchi with Banana-Orange Sauce an Coconut Bacon (DF, GF)

Yeah. It's sounds really weird, but it was absolutely delicious. I'm glad I added the coconut bacon. I might add more pecans next time just to balance out some the sweetness.

Source: Dole | Serves: 4 | Time: 50 min + 1 hr chill time

Changes: used GF flour; used pecans instead of walnuts; used rosemary instead of sage; added coconut bacon as a garnish

Ingredients

2 cups GF all purpose flour plus additional for dusting

2 russet #potatoes, peeled and cut into 2-inch pieces (about 1 1/2 pounds)

1 large yellow-black #plantain, peeled

2 large eggs

3/4 tsp kosher salt

1 tsp EVO

1/4 cup orange juice

1 ripe #banana, peeled

2 tbsp lemon juice

3 tbsp vegan butter

1/4 cup chopped pecans

2 tsp chopped fresh rosemary plus additional for garnish (optional)

1/2 tsp ground cinnamon

Coconut bacon, for garnish

Instructions

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.

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.

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.

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.

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.

Melt butter in a large skillet over medium heat. Add walnuts; cook 2 minutes or until fragrant, stirring frequently. Add rosemary, cinnamon, remaining 1/4 teaspoon salt, gnocchi and orange juice mixture; cook 2 minutes or until heated through, stirring frequently.

Serve gnocchi garnished with sage, if desired.