Poblano Rajas Gnocchi

Creamy, cozy, a little smoky, and absolutely irresistible, this Poblano Rajas Gnocchi takes everything you love about classic rajas and wraps it around soft, pillowy gnocchi. The poblano peppers bring warmth without overpowering heat, the cream and cheese create the dreamiest sauce, and every bite feels like a hug in a bowl.

A bowl of creamy Poblano Rajas Gnocchi garnished with chopped herbs sits on a light countertop next to a spoon, a pot of sauce, and a wooden board with more chopped herbs.

It’s rich, comforting, and surprisingly simple to make. Serve it as a weeknight dinner, a cozy weekend treat, or the star of your next gathering. If you love creamy pasta dishes with real depth of flavor, this one’s going straight to the top of your rotation.

Before You Get Started

This dish moves quickly once the sauce comes together, so prep your peppers, onions, and seasonings ahead of time. Gnocchi cooks in minutes, you’ll stir it in right at the end.

What You Need to Make Poblano Rajas Gnocchi

An overhead view of bowls filled with sliced onions, chopped green pepper, cilantro, shredded cheese, gnocchi, corn, seasoning, cream, and a container of cream—all the vibrant ingredients needed to create a flavorful Poblano Rajas Gnocchi—are beautifully arranged on a textured surface.
  • Poblano peppers
  • White onion
  • Corn kernels
  • Cream cheese
  • Heavy cream
  • Melting cheese (mozzarella, plant-based mozzarella, or Monterey Jack)
  • Adobo seasoning
  • Salt & pepper
  • Gnocchi
  • Fresh cilantro

How to Make Poblano Rajas Gnocchi

A pot filled with water, sliced onions, and chopped green celery sits on a light-colored countertop, ready for the next steps in preparing Poblano Rajas Gnocchi. Other food ingredients are partially visible nearby, hinting at the delicious dish to come.
A pot filled with chopped celery and sliced onions simmering in bubbling water, viewed from above on a speckled countertop—an inviting base for making flavorful dishes like Poblano Rajas Gnocchi.

Soften the Peppers & Onions
Add poblano peppers and sliced onions to a saucepan. Add water so they’re about ¾ covered and boil until softened.

A pot of boiling water with sliced onions, chopped green beans, and corn kernels, viewed from above. Steam rises as the vegetables cook on a speckled countertop, creating a vibrant base perfect for serving alongside Poblano Rajas Gnocchi.
A pot filled with broth, sliced onions, corn, chopped green onions, and seasonings sits on a speckled countertop, ready to be cooked—a perfect base for incorporating flavors like those found in Poblano Rajas Gnocchi.

Build the Base
Add the corn and seasonings. Let everything simmer together to deepen the flavor.

A pot of soup featuring Poblano Rajas Gnocchi with a creamy broth, chopped green herbs, and visible seasonings simmers on a light-colored countertop. Steam is rising from the pot.
A pot of creamy Poblano Rajas Gnocchi soup or sauce is simmering, topped with dollops of sour cream or cream cheese, on a speckled countertop. Chopped herbs and bits of vegetable are visible throughout the mixture.

Make It Creamy
Stir in the heavy cream and cream cheese, letting it melt smoothly into the mixture.

A pot of creamy cheese sauce topped with shredded cheese sits on a speckled countertop, ready to be stirred—a perfect base for Poblano Rajas Gnocchi.
A metal pot filled with creamy, light brown cheese sauce sits on a speckled countertop, ready to become the base for delicious Poblano Rajas Gnocchi; a bowl of shredded cheese is partially visible in the upper left corner.

Melt the Cheese
Reduce the heat and stir in the shredded cheese until the sauce becomes thick, creamy, and luxurious.

Cooked Poblano Rajas Gnocchi is placed on top of a creamy, light-colored sauce in a large pot with metal handles, sitting on a speckled countertop. Some green herbs are visible in the sauce.
A pot of creamy Poblano Rajas Gnocchi soup with gnocchi and chopped vegetables, being stirred with a gold ladle on a speckled countertop.

Cook the Gnocchi
Boil the gnocchi according to package directions, it usually floats after a few minutes, letting you know it’s done.

A bowl of creamy Poblano Rajas Gnocchi soup with sliced vegetables and black pepper sits on a speckled countertop next to a pot of more soup and a small dish of salt.

Combine & Serve
Fold the cooked gnocchi into the poblano mixture. Adjust seasoning and finish with fresh cilantro.

A bowl of creamy Poblano Rajas Gnocchi garnished with chopped parsley. A spoon lifts up some gnocchi coated in the sauce. The dish sits on a light-colored countertop.

Frequently Asked Questions

Can I make this less spicy?

Yes, poblanos are mild, but you can substitute half the peppers with green bell peppers for an even softer heat level.

What kind of gnocchi works best?

Shelf-stable, refrigerated, or frozen gnocchi all work well. Just cook according to package instructions.

Can I make it dairy-free?

Absolutely, use dairy-free cream cheese, dairy-free whipping cream, and plant-based mozzarella.

How do I store leftovers?

Refrigerate in an airtight container for 2–3 days. The sauce will thicken, so add a splash of milk when reheating.

Can I add protein?

Yes! Grilled chicken, shredded rotisserie chicken, or sautéed shrimp are excellent options.

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A bowl of creamy Poblano Rajas Gnocchi topped with chopped fresh herbs. A spoon lifts a portion, showing the thick, cheesy sauce stretching. The bowl sits on a speckled surface.

Poblano Rajas Gnocchi

Creamy, smoky, and full of flavor, this Poblano Rajas Gnocchi blends roasted poblano peppers, onions, cream, and melty cheese with soft gnocchi for the ultimate comfort meal. Easy to make, rich, and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

Let’s gather the ingredients!
  • 2½ cups water
  • 4 large poblano peppers deseeded and cubed
  • 1 large white onion sliced in strips
  • ½ cup corn kernels fresh or frozen (thawed)
  • 8 oz cream cheese @kitehillfoods
  • 1 cup heavy whipping cream
  • 1 cup shredded melting cheese plant-based mozzarella, regular mozzarella, or Monterrey jack
  • 2 tbsp adobo seasoning
  • salt and pepper to taste
  • 1 bunch cilantro for garnish

Equipment

Instructions
 

Let’s Begin!
  1. In a medium saucepan, combine poblano peppers and sliced onion.
  2. Add enough water to cover the poblano and onions 3/4 of the way. Boil for about 5 minutes until softened.
  3. Add corn and seasonings, then boil for an additional 4 minutes.
  4. Stir in heavy cream and cream cheese. Cook for 4 minutes, stirring often.
  5. Reduce heat to medium, add shredded cheese, and mix well. Cook for about 3 minutes until the cream starts to bubble.
  6. Cook gnocchi according to package instructions, usually taking about 3 minutes once the water has boiled.
  7. Add gnocchi to the poblano mixture and gently stir to combine.
  8. Adjust seasoning to taste.
  9. Top with cilantro and serve hot or warm.

Nutrition

Calories: 560kcalCarbohydrates: 22gProtein: 14gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 147mgSodium: 429mgPotassium: 580mgFiber: 4gSugar: 11gVitamin A: 2577IUVitamin C: 136mgCalcium: 270mgIron: 1mg

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