Directions

1. Line 3 rimmed baking pans with parchment paper; dust 2 with flour. Heat potatoes and enough cold water to cover to a boil in a medium saucepot over high heat; reduce heat to medium and simmer 15 minutes or until potatoes are very tender. Drain and return to saucepot; with potato masher, mash until slightly chunky.

 

2. Purée mashed potatoes and plantain in a food processor just until smooth, scraping down bowl occasionally. Add eggs, 1/2 teaspoon salt and flour; pulse 20 times or just until mixture comes together.

 

3. Heat a large covered saucepot of salted water to a boil over high heat. On lightly floured work surface, knead potato mixture 30 seconds or until a smooth dough forms, dusting with additional flour as necessary to prevent sticking; divide into 4 equal pieces. Roll 1 piece of dough into 1/2-inch-thick log; cut log crosswise into 1-inch pieces. Gently roll a fork over each gnocchi and transfer to prepared floured pan. Repeat with remaining 3 pieces of dough; refrigerate gnocchi 1 hour.

 

4. In 2 batches, add gnocchi to boiling water; cook 3 minutes or until all gnocchi float to the top and inside is light and fluffy, gently stirring occasionally; with slotted spoon, transfer to prepared unclouded pan, add oil and toss.

 

5. Purée orange juice, banana, lemon juice and 2 tablespoons water in a blender on high until smooth; strain through fine-mesh strainer into a small bowl, pressing gently with back of spoon to extract juice.

 

6. Melt buttery spread in a large skillet over medium heat. Add walnuts; cook 2 minutes or until fragrant, stirring frequently. Add sage, cinnamon, remaining 1/4 teaspoon salt, gnocchi and orange juice mixture; cook 2 minutes or until heated through, stirring frequently. Makes about 5 cups.

 

7. Serve gnocchi garnished with sage, if desired.