We are about to leave Tonga, the tropics, and the land of bountiful breadfruit. This versatile fruit, can be cooked into fries, eaten with coconut milk, made into chips, or like this recipe suggests, it can be made into gnocchi.
Breadfruit has a taste and texture that resembles that of potato, and so, it only makes sense that it too, can be made into gnocchi. The flesh of the fruit can be kneaded easily, especially if the fruit is very ripe. I have tried to knead it when half-ripe, it works too, but requires added moisture and more kneading - not to mention that it doesn't have as much flavor. Ripe breadfruit develops a sweet taste, it can be difficult to catch it at the right moment, like avocados, sometimes it'll overripen overnight and be rendered uneatable. Because we like it so much, we've bought many and have had time to better tell when it can be eaten. The outside becomes very soft to the touch, but not too much.
We serve these with a light sauce, to better taste the gnocchi. A sauce that we enjoy, is minced garlic and chili peppers cooked in olive oil, the sauce is poured overtop and sprinkled with bits of shredded nori.
If you happen by the south pacific and see a breadfruit, make some gnocchi. It's worth the effort.