Healthy Green Banana Gnocchi with Savory Mushroom Pesto
Craft delicious gnocchi using green banana flour, rich in 70% resistant starch, and pair it with a flavorful mushroom pesto for a delightful meal.
Enjoy a flavorful pasta dish with chewy, homemade green banana gnocchi topped with aromatic mushroom pesto. High in resistant starch, these gnocchi are a healthy choice, and their simple preparation makes them perfect for an impressive Italian meal at home.
Gnocchi Ingredients
- 300ml Green banana flour
- 30ml Grated Parmesan cheese
- 1g Salt (using a small spoon)
- 30ml Tapioca starch
- 180ml Hot water (add gradually while kneading)
Cooking Instructions
Step 1
In a large bowl, combine 300ml of green banana flour, 30ml of grated Parmesan cheese, 1g of salt (about one small spoonful), and 30ml of tapioca starch. Mix the dry ingredients well. Gradually add about 180ml of hot water while kneading to form a cohesive dough. Continue kneading with a spatula or your hands until a smooth dough forms.
Step 2
Once the dough comes together, lightly dust your work surface with a bit of flour (like tapioca starch). Roll the dough out into a log shape, similar to Korean ‘garaetteok’ (rice cake), about 1.5-2cm thick. Then, cut the dough into bite-sized pieces, approximately 2-3cm each.
Step 3
Using a fork, gently press each piece of dough to create the characteristic gnocchi ridges. These ridges not only help the sauce adhere better but also prevent the gnocchi from puffing up in the center, reducing cooking time. If the dough feels too sticky, add a small amount of tapioca starch to adjust the consistency.
Step 4
This step is about creating the ridges on the gnocchi using a fork. Lightly press down on the center of each dough piece with a fork. This ensures they maintain a nice shape when cooked and absorb sauce well.
Step 5
Bring a pot of water to a rolling boil and carefully drop in the gnocchi. Cook for about 3 minutes, or until they float to the surface, indicating they are cooked. Immediately transfer the cooked gnocchi to a bowl of cold water to stop the cooking process. For best results, add a few drops of olive oil to the cold water; this prevents the gnocchi from sticking together and helps maintain their shape.
Step 6
Adding a small amount of olive oil to the cold water bath. This lightly coats the surface of the gnocchi, preventing them from clumping together and ensuring each piece retains its individual shape.
Step 7
The cooled gnocchi can be immediately tossed with your favorite pasta sauce to create gnocchi pasta. Alternatively, portion them and freeze for later use. Frozen gnocchi can be cooked directly from frozen, making them a convenient option for quick, impromptu meals.
Step 8
To prepare the mushroom pesto pasta, heat a generous amount of olive oil in a pan over medium-low heat. Add minced garlic and thinly sliced onion, sautéing until the onions become translucent and fragrant. Once the onions are cooked, add diced zucchini and sliced mushrooms, cooking until the vegetables are tender.
Step 9
When the zucchini is tender, add the pre-boiled green banana gnocchi to the pan. Sauté for about 2 minutes until the gnocchi are lightly golden and slightly crisp on the outside. Turn off the heat. Add a generous spoonful of the mushroom pesto to the pan and toss everything together thoroughly, ensuring the pesto coats the gnocchi and vegetables evenly. Mix quickly to allow the pesto’s flavors to meld with the ingredients.
Step 10
Transfer the finished mushroom pesto gnocchi pasta to a serving plate. Enjoy this healthy and flavorful gnocchi pasta, featuring a rich aroma and chewy texture. Wishing you a delicious and healthy meal!
