Plantain Gnocchi with Chorizo Sauce

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Plantain Gnocchi with Chorizo Sauce

This was easier to prepare than I thought – I assumed the gnocchi dough will be sticky and tough to shape, because of the plantains, but it was actually not too hard to handle. When I tried it raw, it was sweet and sour, but after boiling the gnocchi tasted like regular potato gnocchi with just a light hint of sweet. I followed only the gnocchi directions from this recipe:

http://www.saveur.com/article/recipes/plantain-gnocchi-with-short-rib-ragu

Couldn’t find yucca flour anywhere, so I substituted with regular flour.

For the sauce, I just sauteed chorizo sausage with onions, cherry tomatoes, and several splashes of red wine.

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