Gnocchi Verde
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.
Ingredients
For the Sauce:
- 4 large poblano peppers - roasted, peeled and deseeded
- 2 garlic cloves
- 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 tsp chicken bouillon powder - Knorr Suiza style
- salt to taste
- 1 tbsp olive oil
For the Gnocchi:
- 1 lb potato gnocchi
- 3 tbsp unsalted butter
- 1 pinch salt
Toppings:
- 1/2 cup crushed chicharron (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.
