· recipe ·
Kansas City Burnt Ends Gnocchi
Smoked brisket burnt ends bring both a dark bark and a tender center. Sweet barbecue glaze needs sharp pickles and raw onion to balance it.
Time and servings
- Prep
- 55 min
- Cook
- 65 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 870
- Protein
- 39 g
- Fat
- 45 g
- Carbs
- 77 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.
Prepare the toppings
Thinly slice the red onion and dill pickles and finely slice the chives. Finely grate the cheddar.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil after the toppings are ready. Add 1 1/2 tsp9 g of the salt to the water.
Glaze the burnt ends
While the cooking water heats, cut the smoked brisket into bite-size cubes if needed. Warm it gently with half the barbecue sauce until the center of the meat reaches 165°F74°C and the glaze clings.
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 olive oil over medium-high heat. Add the gnocchi and let their broad sides turn deep gold before turning them. Add the remaining barbecue sauce and toss just until it glazes the ridges.
Finish the skillet
Fold in the hot burnt ends and scatter the cheddar over the top. Cover just until the cheese melts, then finish with red onion, pickles, and chives so the garnishes stay crisp and sharp.
