· recipe ·
Black Bean Gnocchi Enchilada Skillet
Red enchilada sauce brings toasted chile flavor, while black beans give this meatless skillet substance. Sweet corn and a melted-cheddar finish round out the heat.
Time and servings
- Prep
- 40 min
- Cook
- 80 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 620
- Protein
- 25 g
- Fat
- 19 g
- Carbs
- 91 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Cook the pepper and corn
Dice the bell pepper. Warm the olive oil over medium-high heat and cook the pepper and corn until the pepper is tender and both have browned spots.
Simmer the enchilada base
Drain and rinse the black beans; the can should yield about 1 1/2 cups255 g. Add them and the enchilada sauce to the skillet. Simmer until the beans are hot and the sauce has reduced slightly.
Heat the cooking water
While the beans heat through in the enchilada sauce, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let excess water drain away.
Melt the cheese
Fold the gnocchi into the enchilada mixture. Finely grate the cheddar over the skillet, cover, and keep over low heat until the cheese melts. Chop the cilantro and scatter it over the top immediately before serving.
