- Sympli Yam Cubes
- Sympli Ripe Plantains
- 150g White Rice Flour
- 1 Egg
- ½ Teaspoon Nutmeg
- Salt to Taste
- 4 Garlic
- 1 Chilli Pepper
- Fresh Rosemary
- 1 Sage Leaf (Optional)
- 1 Tablespoon Paprika
- 3 Stock Cubes
- 500 ml of Water
How to Prepare Yam and Plantain Gnocchi using Symplinatural Recipes.
Add a pack of Sympli yam cubes to boiling water, add salt to taste and allow to cook for 8 minutes. Drain and set aside to cool.
In a separate pan, sauté garlic and pepper in oil, add Sympli ripe plantain and stir evenly. Crumble the stock cubes into the pan, place a rosemary sprig in the pan then add 250 millilitres of the water, stir and simmer till the plantain is soft. Add the remaining water if the sauce gets too dry.
Grate the cooled yam cubes into a bowl, separate the egg yolk from the egg whites and add the yolks into the grated yam. Work the egg mixture into the yam with fork until yam begins to hold together as a sticky mixture
Dust the work surface with a sprinkle of rice flour. Work one cup of the flour into the yam mixture. Start by working the flour into the yam mixture with a fork. As soon as a dough begins to form, begin kneading the dough by hand until all the flour is incorporated. The dough should be firm and not sticky. If it is, add the rice flour, about 1/4 cup at a time. (You can test the gnocchi by boiling a small pot of water and cooking a small piece of dough. The gnocchi should hold together.)
Divide the yam dough into quarters. Then, as you work with it, cut each quarter in half. Cover remaining dough with a damp paper towel. Roll out each dough into a log then cut into bite-size pieces and shape them by either pressing a small indentation into each gnocchi or rolling the gnocchi over a fork or gnocchi board.
Boil a large pot of salted water. Cook the gnocchi in small batches. If you put them in all at once, the water will cool down and the gnocchi will fall apart in the water. Boil the gnocchi until they float, about 1 minute. (Taste one gnocchi to ensure it is cooked through).
Remove the gnocchi from the water with a skimmer and transfer to a bowl and toss in the plantain sauce. Repeat this process with remaining gnocchi. If gnocchi must be held for more than a moment, drizzle with oil and toss to prevent sticking.
Heat up 2 tablespoons of oil in a sauce pan, add sage leaves, add boiled gnocchi, add plantain sauce, add paprika and stir together. Allow to steam for 5 minutes.
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