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.
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
- 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
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.
Build the Base
Add the corn and seasonings. Let everything simmer together to deepen the flavor.
Make It Creamy
Stir in the heavy cream and cream cheese, letting it melt smoothly into the mixture.
Melt the Cheese
Reduce the heat and stir in the shredded cheese until the sauce becomes thick, creamy, and luxurious.
Cook the Gnocchi
Boil the gnocchi according to package directions, it usually floats after a few minutes, letting you know it’s done.
Combine & Serve
Fold the cooked gnocchi into the poblano mixture. Adjust seasoning and finish with fresh cilantro.
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.
Poblano Rajas Gnocchi
Ingredients
Equipment
Instructions
- In a medium saucepan, combine poblano peppers and sliced onion.
- Add enough water to cover the poblano and onions 3/4 of the way. Boil for about 5 minutes until softened.
- Add corn and seasonings, then boil for an additional 4 minutes.
- Stir in heavy cream and cream cheese. Cook for 4 minutes, stirring often.
- Reduce heat to medium, add shredded cheese, and mix well. Cook for about 3 minutes until the cream starts to bubble.
- Cook gnocchi according to package instructions, usually taking about 3 minutes once the water has boiled.
- Add gnocchi to the poblano mixture and gently stir to combine.
- Adjust seasoning to taste.
- Top with cilantro and serve hot or warm.
