Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Breadfruit Gnocchi

Servings: 4

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• breadfruit (1 small)
• olive oil (5 ml)
• all purpose flour (150 g)

Directions

• Wait until your breadfruit is very ripe, soft to the touch. A softer breadfruit will be easier to knead, and will taste sweeter.
• Preheat oven to 200 °C (425 °F). Rub outside of breadfruit with olive oil, and wrap with aluminium foil. Cook for 1 hour.
• Remove foil, peel skin away, cut in half, and remove the seed.
• Let cool, and mash with your hands into a cohesive dough. Add flour, 30 g (1/4 cup) at a time, until the breadfruit flesh stops sticking to your fingers. You may need more, or less, depending on the size of your fruit.
• Sprinkle your work surface with flour, take a golf-sized ball of dough, and roll it into a thin, finger-sized log. Cut the log into bite-sized pieces (around 2cm long) and repeat for the rest of the dough.
• At this point, you can choose to freeze the gnocchi, or to prepare them straight away. To cook them, bring a pot of water to a boil, add the gnocchi, and cook for 5 minutes or so, or until they start to rise to the surface.
• Serve with a light sauce, to better taste the subtle, but sweet flavor of the breadfruit gnocchi.

Nutrition Data (Per Serving)