Plantain Gnocchi

Move over, potatoes! Plantains are here to give these pillowy gnocchi a tropical twist and a slight sweetness that pairs really well with salty carne seca. The ripe plantains are roasted until they are super soft and sweet, and then mashed and thickened with cornstarch so they can be rolled into gnocchi. The gnocchi are then quickly panfried in ghee (manteiga de garrafa) until golden brown and topped with carne seca that has been sautéed with aromatics and tomatoes. Absolutely irresistible.