Line 3 rimmed baking tins with baking paper; dust 2 with flour. Bring potatoes and enough cold water to boil in a medium saucepan over high heat; reduce heat to medium and simmer for 15 minutes or until potatoes are very soft. Drain and return to the pan; mash with a potato masher until slightly chunky. 

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

Bring a large, covered pot of salted water to a boil over high heat. On a lightly floured work surface, knead the potato mixture for 30 seconds or until a smooth dough forms; dust with additional flour if needed to prevent sticking; divide into 4 equal-sized pieces. Roll 1 piece of dough into a thick lump; cut the lump crosswise into large pieces. Using a fork, carefully roll over each gnocchi and place in the prepared, floured tin. Repeat the process with the remaining 3 pieces of dough; place the gnocchi in the fridge for 1 hour. 

In 2 batches, add gnocchi to boiling water; cook for 3 minutes or until all gnocchi float to the surface and the inside is light and fluffy, stirring occasionally; using a ladle, transfer to prepared pan, add oil and toss. 

Puree the orange juice, banana, lemon juice and 2 tablespoons water in a blender on high speed until smooth; strain through a fine-mesh sieve into a small bowl and press down lightly with the back of a spoon to extract the juice. 

Melt the butter spread in a large pan over a medium heat. Add walnuts and cook, stirring frequently, until fragrant, 2 minutes. 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. 

Serve the gnocchi garnished with sage, if desired.

Gnocchi – tiny bites of happiness!

Your Dole team