· recipe ·
Taco Gnocchi Bake with Beef and Black Beans
Prepared enchilada sauces vary in heat and salt. A mild sauce lets the cumin and paprika remain noticeable without making the casserole very spicy.
Time and servings
- Prep
- 40 min
- Cook
- 100 min
- Total
- 140 min
- Servings
- 4
Nutrition per serving
- Calories
- about 850
- Protein
- 49 g
- Fat
- 35 g
- Carbs
- 84 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.
Brown the seasoned beef
Heat the oven to 425°F220°C. Finely dice the onion. Heat the olive oil in a wide ovenproof skillet, cook the onion until soft, then add the ground beef, cumin, and paprika. Break the meat into small crumbles and cook until browned and the center of the largest cluster reaches 160°F71°C.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Build the bean sauce
While the water heats, thinly slice the garlic and cook it with the beef for 30 seconds. Drain and rinse the black beans, then stir them in with the enchilada sauce and simmer for 5 minutes.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float and let excess water drain away.
Assemble the bake
Heat the oven to 425°F220°C. Fold the gnocchi gently through the beef and bean sauce. Finely grate the cheddar and distribute it evenly over the surface.
Bake and finish
Bake until the sauce bubbles at the edges and the cheddar has melted with golden spots, 12 to 15 minutes. Rest for 5 minutes, chop the cilantro, and scatter it over the top before serving.
