One of our favourite Mexican Twists lately has been adding corn flour here and there. This is one of those cases where playing with the classics pays off in a lovely way. These pillowy gnocchi pieces are as tasty as ever with a touch of corn flour in the mix and served with a simple but delicious guajillo sauce.
Corn Gnocchi
-2 medium potatoes, peeled and cubed
-½ tsp salt
-pepper, to taste
-½ cup wheat flour, plus more for dusting
-½ cup corn flour
-1 egg
-olive oil, the necessary
-butter, the necessary
1 Cook the potatoes in plenty of water until tender. Drain and allow them to cool down for five minutes.
2 Using a potato press or a sieve, press the potatoes through it into a bowl to smooth it and remove any big potato pieces.
3 Add the salt, pepper, wheat and corn flour and mix with a spatula until evenly distributed. Add the egg and mix well.
4 Dust a working surface with wheat flour and transfer the dough on top. Work the dough folding it about five times until everything is blended. Cut the dough into four pieces.
5 Add more flour to the surface if needed. Take one piece of dough and roll it into a long rope with an even thickness of about one inch. Slice it into half-inch pieces all along. Dust the little pieces so they don’t stick together while you work with the remaining pieces until you have all the gnocchi pieces ready.
6 You can use a fork to roll the gnocchi pieces along to add some nice ridges to it but it is not necessary.
7 Cook the gnocchi, working in batches, in salted boiling water. Move them around so they don’t stick to the bottom. Once they float, cook them for about three minutes. If your gnocchi is larger, they might take longer. Remove every batch before adding more gnocchi. Remove the pieces and transfer them to a paper towel-lined plate to absorb any liquid.
8 Whilst the gnocchi is cooking, set a frying pan to medium-high heat and once hot, add a little bit of olive oil and butter. Melt them away and start frying the cooked pieces of gnocchi. Fry them until golden brown on all sides, transfer them to a plate and season with flakey sea salt and black pepper as they come out from the pan.
Easy Guajillo Sauce with Chard
-3 guajillo chiles, stem and seeds removed
-¼ onion
-1 garlic clove
-2 tbsp tomato paste
-salt and pepper to taste
-2 cups of water
-½ white onion, chopped
-4 big chard leaves with stem, sliced
-½ tbsp vegetable oil
-a touch of butter
-lemon juice, to taste
1 Soak the clean guajillo chiles in boiling water for at least 10 minutes.
2 Once the chiles are soft and hydrated, transfer them to a blender and blend with the ¼ onion, garlic, tomato paste, salt and pepper and water. Blend until completely smooth. Reserve.
3 Set a pan to medium-high heat and once hot, add the oil and butter. Add the half onion and the chard stem first, and fry for about five minutes until they soften. Pour the guajillo sauce, cover with a lid and simmer for 10 minutes over low heat.
4 Season the sauce to taste and add a squeeze of lemon juice as a last touch. Add the chard leaves to the sauce and cook until they wilt, just a couple of minutes. Add next the fried corn gnocchi and toss with the sauce. Serve hot.
Notes
- Using corn flour to make gnocchi does not affect the consistency but it adds a lovely flavour to them which goes beautifully with a sauce like this one.
- You can freeze the gnocchi once cooked and fried!
- You can use any other sauce, the corn flour adds a light extra taste but it is not overwhelming.
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