2ripeplantains (very black), peeled, baked at 350 degrees F at 30 minutes, and mashed
1/3cupwhole-milk ricotta cheese
salt + pepper to taste
3/4cupall-purpose flour plus more if necessary
1/2cupfinely grated Romano Parmesan Cheese plus more for garnish
In a bowl, add mashed plantains and stir with ricotta, pepper, salt. Slowly add flour and mix until a dough forms. If the mixture is sticking to the sides of the bowl, add more flour, 1 tablespoon at a time.
Flour your workspace and dump the dough mixture onto it. Divide the dough into 3 equal parts and gently roll them into balls. Now using your hands, roll one ball of dough into a 12-inch long, 1-inch thick log. If the mixture is sticking to your hands as you roll, add flour until no longer sticky. Cut the dough log into 1-inch square pieces to form about 50-60 gnocchi.
In a pot with boiling water, add the gnocchi making sure they are not sticking to the bottom of the pot. Cook until they float to the top. Once they float to the top, drain them (do not rinse). Set aside.
In a hot skillet, melt butter until it has an amber color and a nutty aroma. Careful not to burn. Remove from heat and stir in minced garlic. Set aside.
In the same skillet, add gnocchi and pan sear, turning them over until it has a light brown crust, about 4 minutes. Careful not to overflow the pan. Remove gnocchi from heat and transfer to a bowl. Add browned butter and grated Parm to the bowl. Serve and enjoy!