Green plantain gnocchi recipe with mozzarella sauce

Dear readers, I want to tell you that I have eaten potato, cassava and pumpkin gnocchi, but never green. Since we were having a birthday at my house and, since gnocchi are my favorite dish, I decided to prepare them with green, using the products I have in my geographical area. The result is sensational, a delicious flavor with a very good texture, although slightly darker than the traditional potato ones. I made the sauce with mozzarella cheese and it occurs to me that you can use any fresh cheese that melts very well. They can even accompany the gnocchi with grated manabita cheese. Your family is going to love it!

I hope you enjoy this recipe and thank your cook for today. Here the recipe:

Ingredients:

• 1 cup of cooked and mashed green mash (2 green plantain units cooked in water and salt)
• 2 ½ cups flour
• 2 eggs
• 1 cup of mozzarella cheese
• 1 teaspoon salt or to taste
• ½ teaspoon pepper or to taste
• 2 tablespoons of olive oil

mozzarella sauce

• 2 cups of milk
• 1 tablespoon butter
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons cornstarch
• 2 tablespoons of water
• ¼ cup milk cream
• 1 cup of mozzarella cheese
• ¼ cup fresh salty cheese or manabita cheese

Preparation:

1. You need to peel the greens and cook them in enough water with a teaspoon of salt. When they are well cooked, remove them from the heat and mash them with a little of the same water where I cook them until they have a dough-like purée.
2. Mix the green purée with the flour, eggs, grated mozzarella cheese, salt and pepper, knead very well until it forms a ball.
3. Work on a floured table and little by little form strips of dough and cut the size of gnocchi, about 2 centimeters or so, until all the dough is finished.
4. Cook the gnocchi in enough boiling water and when they have floated, remove them with a slotted spoon. Arrange them in a pyrex mold and spray them with olive oil so they don’t stick. Try not to put them on top of each other, but rather loose.
5. Prepare the sauce by putting milk, butter, salt and pepper in a pot. As soon as it comes to a boil, dissolve the cornstarch in the water and add to the milk, let it cook until it takes consistency. Add the heavy cream and mozzarella cheese so that it melts. Check the taste.
6. Mix the sauce with the gnocchi and serve immediately with the grated fresh cheese or grated manabita cheese.

Note: Makes approximately 10 to 12 servings.