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.
Rajas is a traditional Mexican preparation of roasted or softened poblano pepper strips and this version uses that same foundation as the base of a creamy gnocchi dish that sits somewhere between Mexican comfort food and Italian pasta and manages to be both at once.
Why You’ll Love Poblano Rajas
- One saucepan handles the entire dish from softening the peppers to finishing the sauce. The gnocchi cooks separately in a small pot of boiling water but everything else stays in one pan.
- The poblano peppers add a mild, slightly smoky heat and a distinctly earthy flavor that makes this sauce taste specifically more interesting and more complex than a standard cream sauce.
- This works as easily with plant-based cream cheese and plant-based mozzarella as it does with the dairy versions making it one of the most naturally adaptable recipes for different dietary preferences without any compromise in flavor or texture.
- Gnocchi soaks up the creamy poblano sauce beautifully and produces a bowl that is hearty, comforting, and deeply satisfying.
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
Step 1: Soften the Poblanos and Onion
Add the cubed poblanos and sliced onion to a medium saucepan. Add water to cover about 3/4 of the way and bring to a boil. Cook for 5 minutes until softened.
Step 2: Add Corn and Seasoning
Add the corn, adobo seasoning, salt, and pepper. Boil for another 4 minutes.
Step 3: Build the Cream Sauce
Stir in the heavy cream and cream cheese. Cook for 4 minutes stirring frequently until the cream cheese is fully melted and the sauce is smooth. Reduce to medium heat, add the shredded cheese, and stir until melted and the sauce is gently bubbling, about 3 minutes.
Step 4: Cook the Gnocchi and Combine
Cook the gnocchi according to package directions and drain. Add directly to the poblano sauce and stir gently to combine. Taste and adjust seasoning. Serve immediately topped with fresh cilantro.
Storing and Reheating
Store in a sealed airtight container in the refrigerator for up to 3 days. The gnocchi absorbs the sauce as it sits and the dish will be thicker the next day. Add a small splash of heavy cream or water when reheating and stir over medium-low heat until loosened and warmed through. Microwave on medium power in 60-second intervals with a small splash of liquid added before heating.
How to Serve Poblano Rajas Gnocchi
Serve immediately in wide shallow bowls with fresh cilantro scattered generously over the top. Extra shredded cheese melted over each bowl before serving adds an extra indulgent layer. A squeeze of fresh lime juice over the finished bowl adds a bright acidity that cuts through the richness of the cream sauce beautifully. For another recipe with the same bold Latin-inspired flavors in a completely different format, the Colombian Arepas de Queso makes a natural companion for a full Latin-inspired spread.
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.
Nutrition
Notes
- Don’t overcook the poblanos. Five minutes is enough to soften them while keeping a slight texture. Overcooked poblanos lose their characteristic slightly smoky flavor and become mushy in the finished dish.
- Stir frequently once the cream and cream cheese go in. This sauce can stick and scorch on the bottom if left unattended at this stage. Keep stirring and keep the heat moderate.
- Cook the gnocchi while the sauce is in its final simmer so everything is ready at the same time. Gnocchi left sitting after draining can start to stick together.
- The adobo seasoning does most of the work here so taste before adding extra salt since adobo already contains significant sodium.
