World of Gnocchi

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Masa Gnocchi with Salsa Verde and Chorizo

Tomatillos have a tart flavor beneath their papery husks; roasting softens that sharpness and adds browned edges.

Masa Gnocchi with Salsa Verde and Chorizo

Time and servings

Prep
60 min
Cook
120 min
Total
180 min
Servings
4

Nutrition per serving

Calories
about 980
Protein
33 g
Fat
61 g
Carbs
82 g
  1. Hydrate the masa harina

    Hydrate the masa harina

    Stir the nixtamalized masa harina with 2/3 cup160 ml warm water, cover, and rest for 20 minutes. The hydrated masa should hold together without dry pockets; it is not grits or ordinary cornmeal.

  2. Bake and rice the potatoes

    Bake and rice the potatoes

    Pierce the potatoes and bake at 425°F220°C until tender. Peel them while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.

  3. Mix the masa-potato dough

    Mix the masa-potato dough

    Combine the riced potato with the hydrated masa, egg yolk, and 1/2 tsp3 g of the salt. Fold in the wheat flour just until cohesive.

  4. Roll and cut the dough

    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.

  5. Add the ridges

    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.

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  6. Roast the salsa vegetables

    Roast the salsa vegetables

    Heat the oven to 425°F220°C. Husk and rinse the tomatillos, halve them and the serrano chiles, and quarter the onion. Roast until blistered and tender, then blend with the cilantro to a textured salsa verde.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.

  8. Cook the chorizo

    Cook the chorizo

    While the water heats, crumble the chorizo into a wide skillet and cook, stirring, until browned and the center reaches 160°F71°C. Transfer it to a plate and leave 1 tablespoon15 ml rendered fat in the skillet.

  9. Heat the cooking water and poach the gnocchi

    Poach the gnocchi

    Lower in the shaped gnocchi and lift them out as soon as they float. Let their surfaces steam dry for 2 minutes.

  10. Crisp the masa gnocchi

    Crisp the masa gnocchi

    Add the olive oil to the chorizo skillet over medium-high heat. Brown the poached gnocchi on their broad sides, turning carefully so the ridges remain visible.

  11. Masa Gnocchi with Salsa Verde and Chorizo

    Assemble with salsa verde

    Spoon salsa verde onto a platter, add the crisp gnocchi and chorizo, drizzle with crema, crumble over the Cotija, and finish with pumpkin seeds.

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