· recipe ·
Elote Street Corn Gnocchi
Elote is memorable because charred sweet corn meets a cool, tangy, chile-spiked dressing. Keeping that dressing off direct heat preserves the contrast when it is adapted to crisp potato dumplings.
Time and servings
- Prep
- 50 min
- Cook
- 70 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 740
- Protein
- 17 g
- Fat
- 38 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.
Make the lime crema
Finely grate the lime zest and squeeze the juice. Whisk both with the mayonnaise and sour cream until smooth. Crumble the cotija and chop the cilantro for serving.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Char the corn
While the cooking water heats, thaw the corn briefly under cool running water in a colander, drain well, and pat dry. Thinly slice the jalapeno. Warm 1 tablespoon15 ml olive oil over high heat and cook the corn and jalapeno until hot and charred in spots. Transfer them to a plate.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let their surfaces steam dry for 2 minutes.
Crisp the gnocchi
Warm the remaining olive oil over medium-high heat. Add the gnocchi and leave their broad sides undisturbed until golden, then turn them to color another side. Return the corn and jalapeno to the skillet.
Finish like elote
Remove the skillet from direct heat. Spoon the lime crema over the gnocchi and corn, then finish with cotija, cilantro, and ancho chile powder. Serve immediately.
