Breadfruit Gnocchi with Coconut Cream Sauce

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If you’re craving a dish that combines comfort food with tropical flair, this Breadfruit Gnocchi with Coconut Cream Sauce is the recipe for you. Imagine soft, pillowy gnocchi made from naturally gluten-free breadfruit flour, gently tossed in a luscious coconut sauce infused with warming Caribbean spices.

A white plate of gnocchi with a creamy garlic sauce and basil on top, placed on an old wooden table. The photo is taken from above, focusing only on the dish while the background remains blurred to highlight its colors and textures.

First, you’ll mix together the breadfruit flour with tender mashed potato and a touch of egg. This forms a soft, flexible dough that rolls out easily. Picture yourself cutting the dough into bite-sized gnocchi, knowing they’ll soon transform into delicate, fluffy pillows.

As the gnocchi gently float to the top of the boiling water, the coconut cream sauce is bubbling away on the stove. The aroma of garlic, nutmeg, and allspice fills your kitchen, with the zest of lime adding a refreshing pop of brightness. You’ll want to taste the sauce right then and there, but wait until you coat the gnocchi in this velvety goodness.

When the two come together, the result is magic. The gnocchi soak up that rich coconut sauce, becoming soft yet flavorful bites that melt in your mouth. Each forkful is warm and comforting, with a hint of spice that transports you to the Caribbean islands. Top it off with a sprinkle of lime zest for a burst of citrus and you’re ready to indulge.

This dish is perfect for when you’re looking for something that feels special, yet comforting. It’s a true fusion of Caribbean and Italian cuisine that brings both flavors and textures to life on your plate.

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WHY YOU ARE GOING TO LOVE THIS Breadfruit Gnocchi with Coconut Cream Sauce RECIPE

Gluten-free gnocchi made with nutrient-rich breadfruit flour.
A creamy coconut sauce infused with warm Caribbean spices like nutmeg and allspice.
Perfect for gluten-free diets while showcasing the versatility of breadfruit flour.

Variations:

Vegan Option: Replace the egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water).
Spicy Kick: Add a pinch of cayenne or a few slices of scotch bonnet pepper to the coconut sauce for heat.
Herb Garnish: Top with fresh cilantro or parsley for a pop of color and flavor.

Best Toppings:

Shaved Parmesan (for non-vegan versions)
Toasted coconut flakes for extra texture

Pairing Suggestions:

Serve alongside a fresh green salad with a citrus vinaigrette, or roasted vegetables for a balanced meal.

How to Store:

Refrigerator: Store leftover gnocchi and sauce in separate airtight containers for up to 3 days. Reheat gently on the stovetop.
Freezer: Freeze uncooked gnocchi on a baking sheet, then transfer to a freezer-safe bag. Boil from frozen, adding an extra minute to the cooking time.

This Breadfruit Gnocchi with Coconut Cream Sauce is a delicious gluten-free twist on the classic, blending Caribbean ingredients with a cozy Italian staple!

Breadfruit Gnocchi Recipe

Michaelle Barbor

This gluten-free Breadfruit Gnocchi with Coconut Cream Sauce combines the soft, pillowy texture of breadfruit flour gnocchi with a creamy coconut sauce infused with Caribbean spices like nutmeg and allspice. The rich flavors and tropical flair make it a delightful fusion dish perfect for any occasion.

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Prep Time 20

Cook Time 20

Total Time 40

Course Dinner

Cuisine Caribbeans Recipes

Servings 4 Servings

Calories 320 kcal

Ingredients

Breadfruit Gnocchi

Breadfruit Flour – 1 ½ cups for the gnocchi base
Potato – 1 large boiled and mashed (for added moisture)
Egg – 1 large to bind the dough
Salt – 1 tsp to season the dough
Olive Oil – 1 tbsp to prevent sticking

Coconut Cream Sauce

Coconut Milk – 1 can 13.5 oz, for a creamy base
Garlic – 2 cloves minced for a savory depth
Nutmeg – 1/4 tsp for a warm, fragrant note
Allspice – 1/4 tsp to add complexity
Lime Zest – From 1 lime for a fresh citrusy kick
Salt and Pepper – To taste

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Instructions

In a large bowl, combine breadfruit flour, mashed potato, egg, and salt. Mix until a soft dough forms. Add a bit more flour if the dough is too sticky.
Divide the dough into sections and roll into long ropes on a floured surface. Cut each rope into 1-inch pieces to form gnocchi.
Boil a large pot of salted water. Cook the gnocchi in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
In a skillet, heat olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute.
Add the coconut milk, stirring in nutmeg, allspice, and lime zest. Simmer for 5 minutes to allow the sauce to thicken.
Season with salt and pepper to taste.
Gently toss the cooked gnocchi in the coconut cream sauce until well-coated.
Serve hot, garnished with extra lime zest and a pinch of nutmeg, if desired.

Notes

Calories and Nutrition (per serving):

Calories: ~320 kcal
Protein: 5g
Carbs: 42g
Fat: 15g
Fiber: 5g
Sugar: 3g

(Values are approximate based on 4 servings)

Keyword Breadfruit Gnocchi

Frequently Asked Questions (FAQ)

Yes, you can substitute breadfruit flour with other gluten-free flours such as cassava flour or almond flour. However, keep in mind that the texture may vary slightly. Cassava flour is the closest in terms of starchiness and works well in gnocchi recipes. If using almond flour, the dough may be a bit more crumbly, so you might need to add a bit more egg or a binder like xanthan gum to help the gnocchi hold together.

To prevent gnocchi from falling apart, make sure the dough is firm but not too dry. If it’s too sticky, add a little more flour, but don’t overdo it. Once you’ve shaped the gnocchi, chill them in the fridge for 10-15 minutes before boiling, which helps them firm up. Additionally, ensure the water is at a rolling boil before adding the gnocchi and avoid overcrowding the pot. Gnocchi should be cooked in small batches until they float to the surface, which takes about 2-3 minutes.

Breadfruit gnocchi with coconut cream sauce pairs beautifully with light, fresh sides that complement the tropical flavors. You can serve it with:

Sautéed greens like spinach, kale, or Swiss chard with a squeeze of lime or lemon.
A crisp green salad with a citrus vinaigrette, to cut through the richness of the sauce.
Roasted vegetables like bell peppers, zucchini, or asparagus for added texture and color.
For a heartier meal, you can also serve the gnocchi alongside grilled shrimp or fish, enhancing the tropical theme.

Author Profile

Michaelle Barbor

Elfin View | Website

I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.