Printed September 12, 2026
Twice-Fried Air Fryer Plantain Gnocchi with Mojo Verde
Italian pasta technique meets Caribbean plantains in this gluten-free revelation. The air fryer's double-frying method creates impossibly crispy exteriors while keeping the insides pillowy.
Ingredients
- 2 very ripe plantains (black spots all over)
- 1 cup cassava flour
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup fresh cilantro, packed
- 1/2 cup fresh parsley, packed
- 3 cloves garlic
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 jalapeño, seeded
- Olive oil spray
Preparation
This recipe was born from a happy accident: leftover ripe plantains and a craving for gnocchi. The natural sweetness of plantain against the herbaceous punch of Canarian mojo verde creates an unexpected harmony that'll make you forget about potato gnocchi forever.
Making the Gnocchi
- Peel plantains and cut into chunks. Microwave for 3-4 minutes until very soft, or boil until tender.
- Mash the plantains until completely smooth with no lumps.
- Mix in cassava flour, nutritional yeast, salt, and nutmeg. The dough should be soft but workable. Adjust flour if needed.
- Roll dough into 3/4-inch thick ropes on a lightly floured surface. Cut into 1-inch pieces.
- Press each piece with a fork to create ridges (this helps the mojo verde cling).
The Double-Air-Fry Technique
- First fry: Lightly spray gnocchi with olive oil. Air fry at 350°F for 8 minutes to set the shape.
- Remove and let cool for 5 minutes. This rest is crucial.
- Second fry: Spray again and air fry at 400°F for 5-7 minutes until golden and crispy.
Mojo Verde
While gnocchi cool between frying, blend cilantro, parsley, garlic, olive oil, lime juice, jalapeño, and a pinch of salt until smooth. Toss the crispy gnocchi in the sauce just before serving, or serve the sauce on the side for dipping.
The magic: The contrast between sweet plantain and bright, garlicky mojo creates a flavor profile that's neither Italian nor Caribbean, but something entirely new.
