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

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...

Naan Flatbread with Curried Chickpeas and Edamame

I spent the first part of this week at a conference in Vermont with my lab mate Dave. The food at these things tends to be pretty mediocre, but we did have a delicious meal at American Flatbread in downtown Burlington (which was a super cute area!). Our flatbread was...

Yuzu Miso Mahi Mahi

I recently swooned over a delicious yuzu miso sauce served with one of the tuna rolls at our local sushi joint and decided something similar must be incorporated into my next fish dish - never mind the fact that I didn’t even know what yuzu was or where to find it!...

Indian Spiced Salmon with Pineapple Chutney

Whenever I buy a pineapple, I’m always reminded of the Hawaiian cruise my family took the summer after I graduated from high school. We went to a luau on the Big Island, kayaked in Kauai, attempted to surf in Maui, and snorkeled everywhere, but my most vivid memory is...

Pesto Goat Cheese Pizza

When it comes to pizza, I’m a crust girl. It can make or break a pie for me and I will often scavenge up extra pieces of crust from my crazy family members who are somehow not all about the carbs. The very first thing I made with my sourdough starter was this...

French Onion Mac & Cheese

Umm, so if you’re watching your weight, you may want to click back to the last page you viewed right about now.... I tend to cook healthy dishes most of the time, but decided to go all in on this one and it was so worth it! I was in the mood for some comfort food this...

Plantain Crusted Chicken

Nope, this isn’t a recipe for chicken parm, although that’s what you’d think if you just saw the picture, but it was inspired by this Italian favorite. My hubby loves my chicken parm and loudly proclaims to anyone that will listen that he can never order it in a...

Cheesy Caramelized Onion Tart with a Mashed Potato Crust

When I posted the recipe for my Fiesta Potato Pie a little over a year ago, I got a lot of comments about the fact that I used instant mashed potatoes to make the crust. I know, I know, I don’t normally buy instant mashed potatoes either, but I actually developed...