Cake, Batter, and Bowl

Plantain Gnocchi/Koldunai Stuffed with Cheddar Cheese

Main Dishes

So I finally got around to making plantain gnocchi again, but was so tired that I didn’t even make a sauce to go with them and just ended up topping them with some fresh tomatoes. They were still delicious though, mainly because they were stuffed with chunks of cheddar cheese! I actually overstuffed them (but really, can you ever have too much cheese?) and they ended up looking more like dumplings than gnocchi. So we had to call them koldunai, which is the Lithuanian word for dumplings.

The only trick with these little guys is that the amount of flour you’ll need to get the dough to the right consistency may vary. The first time I made them I used smaller plantains and needed less flour. But if you’ve made gnocchi before, you shouldn’t have any trouble, and they’re worth the extra effort!

Plantain Gnocchi/Koldunai Stuffed with Cheddar Cheese
Printable Recipe

Ingredients:
2 black-brown plantains, peeled and cut into 1 1/2 inch chunks
1 egg
1 teaspoon salt
1 1/2 to 2 1/2 cups all-purpose flour
1 8-ounce block of sharp cheddar cheese, cut into small chunks
3 chopped tomatoes or several cups of your favorite salsa

Directions:
Bring a large pot of water to a boil over high heat. Boil the plantains for 10 minutes or until tender. Remove from the pan and mash thoroughly in a medium bowl.

After letting mashed plantains cool to room temperature for about 15 minutes, mix in the egg. Mix in salt and flour, 1/2 cup at a time, until soft dough forms (you may need to add a little more flour, depending on the size of your plantains, when I had 1 3/4 cups of mashed plantains I needed 2 1/2 cups of flour). The dough should not be too sticky.

Turn the dough out onto a floured surface; use a rolling pin to roll the dough into a large square and then cut the square into 2×2-inch squares. Place a chunk of cheese into the middle of each square of dough and seal the cheese inside the dough. Makes about 40 gnocchi.

Bring large pot of water to boil. Working in batches, boil gnocchi until they are tender and float to the top, about 3 to 5 minutes. Mix gnocchi with fresh tomatoes or your favorite salsa. Makes 6 servings.

Nutrition: 435 calories, 4.2g fat, 3.4g fiber, 16.8g protein per serving
Cost: $1.09 per serving

Sausage and Quinoa Stuffed Acorn Squash

The past few weeks have been a bit more crazy than usual because I’ve been working on a grant with my PI while still trying to squeeze in a healthy number of experiments. Our annual genetics department and lab ski retreats have also been thrown into the mix, and I’ve...

Plantain Gnocchi/Koldunai Stuffed with Cheddar Cheese

So I finally got around to making plantain gnocchi again, but was so tired that I didn’t even make a sauce to go with them and just ended up topping them with some fresh tomatoes. They were still delicious though, mainly because they were stuffed with chunks of...

Corn and Cheddar Polenta Cheesecakes

I hope you’re all having a lovely holiday weekend! I’m in Iowa right now visiting my parents and so far have squeezed in a few nice runs with my Dad (with some challenging hills - yes, Iowa does have them!) and some birthday shopping with my mom. It’s just been so...

Mediterranean Eggplant Stacks

You may have noticed that I’ve been on a bit of a Mediterranean kick lately – chickpeas, roasted red peppers, and feta have all been making me very happy and this dish is no exception. I wanted to come up with a fun vegetarian main dish to serve at an upcoming dinner...

Roasted Potatoes and Sausages with Green Beans and Mushrooms

I must have been a super good girl this year, because Santa already brought my present! Isn't it pretty? Apolinaras insisted I open my gift early so I could figure out how to use it before we visit the Grand Canyon over the holidays. He’s just the best! We don't know...

Sweet Chili Apricot Shrimp Skewers over Israeli Couscous

Apolinaras really enjoyed the last Israeli couscous dish I made. In fact, he said it would have been a 10 if I hadn’t included the spinach in the salad, haha. He snuck another box into our cart at Trader Joe’s recently, which I thought was pretty cute, and since he’s...

Gruyere Risotto with Asparagus and Mushrooms

I apologize if you had trouble with my blog earlier this week. I tried to upgrade my WordPress account and the theme completely crashed – ugh. Luckily, my better half is a computer whiz and very supportive of my blogging. He stayed up until 5am – yes, 5am – to fix it...

Gnocchi with Pancetta, Mushrooms, and Gruyere

Apolinaras and I finally checked out Foundry on Elm, a newish hot spot in our neighborhood, on one of our recent date nights. It was packed on the Tuesday evening we went and we could see why after we tried the creative cocktails. Mine was called the Bee’s Knees and...