· recipe ·
Blue Corn Gnocchi with Red and Green Chile
Blue cornmeal and masa harina are different ingredients: masa is treated with lime and has its own flavor and hydration needs.
Time and servings
- Prep
- 60 min
- Cook
- 105 min
- Total
- 165 min
- Servings
- 4
Nutrition per serving
- Calories
- about 1050
- Protein
- 54 g
- Fat
- 58 g
- Carbs
- 81 g
Braise the pork
Start the pork before the gnocchi. Dice the onion and slice the garlic. Cut the pork into 1-inch2.5 cm pieces, brown it in 1 tablespoon15 ml olive oil, and add half the onion, half the garlic, the chicken broth, and black pepper. Cover and simmer until fork-tender and about 190°F88°C, 55 to 70 minutes. Prepare the chile sauces and gnocchi dough during the braise, and take the pork off the heat once tender.
Soak the red chiles
While the pork braises, stem and seed the dried red chiles. Toast them briefly in a dry skillet until fragrant but not blackened. Cover with freshly boiled water and leave for 20 minutes until soft.
Make the green chile sauce
While the red chiles soak, blend the green chiles with the remaining onion and garlic to a coarse sauce. Simmer it in 1 tablespoon15 ml olive oil until thick enough to spoon while retaining visible green pieces, then take it off the heat.
Make the red chile sauce
Blend the softened red chiles with enough soaking liquid to make a smooth sauce. Simmer with the remaining 1 tablespoon15 ml olive oil until the raw chile aroma softens, then take the sauce off the heat.
Hydrate the blue cornmeal
Pour 3/4 cup180 ml boiling water over the blue cornmeal, stir until evenly moistened, cover, and rest for 20 minutes. Cool completely; blue cornmeal is not masa harina.
Bake the potatoes
While the blue cornmeal hydrates, heat the oven to 425°F220°C, pierce the potatoes, and bake until a thin knife slides easily into their centers.
Rice the baked potatoes
Peel the baked potatoes while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.
Mix the blue-corn dough
Combine the riced potato with the hydrated blue cornmeal, egg, and 1/2 tsp3 g of the salt. Fold in the wheat flour just until the dough holds together.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size 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.
Heat the cooking water
Once the gnocchi are shaped and the pork is tender, bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Rewarm the pork and chile sauces
While the cooking water heats, return the pork and the two separate sauces to low heat. Stir until the sauces gently bubble and the pork is steaming hot throughout; add a splash of water to a sauce only if it has become too thick to spoon.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float, allowing excess water to drain.
Plate Christmas-style
Spoon red chile sauce along one side of each plate and green chile sauce along the other. Set the blue-corn gnocchi and tender pork between them, then grate Monterey Jack over the top and finish with chopped cilantro.
