We love espagueti verde, pero let’s be real—sometimes you wanna level things up. Enter Gnocchi Verde, a creamy, spicy, crispy remix that swaps spaghetti for pillowy gnocchi and loads it up with roasted poblano sauce, ricotta, chicharrón, and queso fresco. It’s giving comfort food with main character energy. This one’s for the abuela in your soul and the foodie in your feed.

Serves: 4

Time: 40 minutes

Ingredients:

For the Sauce:

  • 4 large poblano peppers, roasted, peeled, and deseeded
  • 2 cloves garlic
  • 1/4 white onion
  • 1/2 cup cilantro
  • 1 jalapeño (optional)
  • 1/2 cup Mexican crema or sour cream
  • 1/2 cup whole milk
  • 1/3 cup ricotta cheese
  • 1 teaspoon chicken bouillon powder (Knorr Suiza style)
  • Salt to taste
  • 1 tablespoon olive oil

For the Gnocchi:

  • 1 pound potato gnocchi
  • 3 tablespoons unsalted butter
  • Pinch of salt

Toppings:

  • 1/2 cup crushed chicharrón (pork rinds)
  • 1/4 cup queso fresco, crumbled
  • Chopped cilantro or crema for garnish (optional)

Instructions:

Make the Sauce:

  • Roast poblanos until blackened. Steam in a covered bowl for 10 minutes, peel and deseed.
  • In a blender, combine poblanos, garlic, onion, cilantro, jalapeño (optional), crema, milk, ricotta, chicken bouillon, and salt. Blend until smooth.
  • Heat olive oil in a saucepan. Pour in the blended sauce and simmer for 8–10 minutes until thick and flavorful. Turn off heat and set aside.

Cook the Gnocchi:

  • Bring salted water to a boil. Add gnocchi and cook until they float (2–3 minutes). Drain well.

Brown the Gnocchi:

  • In a large skillet, melt butter over medium heat. Let it brown slightly for a nutty aroma.
  • Add the drained gnocchi and pan-fry until golden and crisp on the outside, about 5–7 minutes.

Sauce the Gnocchi:

  • Once the gnocchi are browned, lower the heat and pour in the warm poblano-ricotta sauce directly into the skillet.
  • Toss everything together until the gnocchi are fully coated.

Top & Serve:

  • Plate and top with crushed chicharrón and queso fresco.
  • Garnish with cilantro or a light crema drizzle for extra style.

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