Breadfruit Gnocci from Saturdays With Maggy
“The starchy fruit, similar to potato, is a logical replacement for rice, bread, flour, tortillas and potatoes when eaten in the “green” stage. Once the fruit ripens, it can be used in various desserts. My entry, recipe below, got second place in the entree division as well as nabbing the “Healthiest Choice” award of which I am particularly proud. You all know by now how passionate I am about making food that is good for our bodies as well as the ‘aina. I hope you will give breadfruit a chance, maybe even by trying the recipe below.” – Gwen Van Velsor
  • 1whole breadfruitGreen
  • 1-1.5cups flour
  • 2 egg yolks
  • 2cups alii mushroomschopped
  • 1/2 maui onionchopped
  • 1clove garlicchopped
  • 3tbsp olive oil
  • 1tbsp butter
  • 1tbsp balsamic vinegar
  • 4-5leaves sagechopped
  • parmeseangrated
  • salt + pepperto taste
  1. Preparation: Peel, decore, and chop breadfruit into bite sized pieces. Steam in a steamer basket for 20-30 minutes or until soft. Place in a large bowl and mash.
  2. When breadfruit has cooled some, but is still warm, add flour and beaten egg yolks. Use your hands to mix and knead until it becomes a ball of dough. Do not over work the dough. Take a small handful of dough and roll into a tube about ¾ inch in diameter on a floured surface using the tips of your fingers. Cut the tube into 1 inch pieces and press each with your thumb to make a small indentation. Place gnocchi on a wax paper covered cookie sheet and continue with the rest of the dough.
  3. Begin making the ragout by sautéing onion, garlic, and mushrooms in the olive oil over medium heat until soft, adding salt and pepper to taste as you go. Add the balsamic vinegar and sage, cover and turn off heat.
  4. To cook the gnocchi, bring a salted pot of water to a boil. Add a cup or so of gnocchi to the pot at a time, boiling for 1-2 minutes or until gnocchi float to the surface. Remove from the water with a slotted spoon and boil the next batch. Take care not to crowd the gnocchi, this is why we cook them in batches.
  5. Toss cooked gnocchi in the ragout and top with freshly grated parmesan cheese, if desired. Enjoy!