Difficulty: Medium | Serves: 4
Maíz Azul Gnocchi with Mole Amarillo Combining the ancient traditions of nixtamalized blue corn (maíz azul) with the delicate textures of Italian gnocchi, this dish is a stunning fusion of Indigenous and European influences. The pillowy gnocchi, made from earthy blue corn masa and potatoes, is bathed in a golden-hued Mole Amarillo, a rich Oaxacan sauce infused with smoky chiles, warm spices, and fragrant herbs. A dish that’s as visually striking as it is delicious! ✨🔥
Ingredients For Maíz Azul Gnocchi with Mole Amarillo
🔥For the Maíz Azul Gnocchi:
☑ 1 cup blue corn masa harina 🌽
☑ 1 ½ cups cooked and mashed potatoes 🥔
☑ ½ cup all-purpose flour (or more as needed) 🌾
☑ 1 egg yolk 🥚
☑ ½ teaspoon sea salt 🧂
☑ ½ teaspoon ground cumin 🌿
🔥For the Mole Amarillo:
☑ 2 guajillo chiles, seeded & rehydrated 🌶
☑ 1 pasilla chile, seeded & rehydrated 🔥
☑ 2 Roma tomatoes, roasted 🍅
☑ 1 small white onion, chopped 🧅
☑ 2 garlic cloves, minced 🧄
☑ 1 tablespoon pumpkin seeds (pepitas) 🌿
☑ ½ teaspoon dried oregano 🍃
☑ ¼ teaspoon ground cinnamon 🌰
☑ 2 cups vegetable broth 🍵
☑ 1 tablespoon masa harina (for thickening) 🌽
☑ 2 tablespoons olive oil 🛢
☑ Salt & black pepper to taste 🧂
🔥For Garnish & Serving:
☑ Fresh cilantro leaves 🌿
☑ Toasted pepitas (pumpkin seeds) 🌰
☑ Queso fresco or aged cheese (optional) 🧀
👨🍳 Cooking Steps For Maíz Azul Gnocchi with Mole Amarillo
🔥 Step 1: Make the Gnocchi Dough
1️⃣ In a bowl, mix blue corn masa harina, mashed potatoes, flour, salt, and cumin.
2️⃣ Add the egg yolk and knead gently until a soft dough forms. Add extra flour if too sticky.
3️⃣ Divide the dough into small portions and roll into long ropes. Cut into bite-sized gnocchi pieces and press lightly with a fork for texture.
🔥 Step 2: Cook the Gnocchi
1️⃣ Bring a large pot of salted water to a boil.
2️⃣ Drop in the gnocchi and cook until they float to the surface (about 2-3 minutes).
3️⃣ Drain and set aside.
🔥 Step 3: Prepare the Mole Amarillo
1️⃣ In a pan, heat olive oil and sauté the onion, garlic, and pumpkin seeds until fragrant.
2️⃣ Blend the mixture with rehydrated chiles, roasted tomatoes, oregano, cinnamon, salt, and vegetable broth until smooth.
3️⃣ Return to the pan, add masa harina for thickening, and simmer for 10-15 minutes until rich and velvety.
🔥 Step 4: Assemble & Serve
1️⃣ Toss the blue corn gnocchi gently in the Maíz Azul Gnocchi with Mole Amarillo.
2️⃣ Plate and garnish with toasted pepitas, fresh cilantro, and optional queso fresco.
🌽 Maíz Azul Gnocchi with Mole Amarillo The deep, nutty tones of the blue corn gnocchi blend harmoniously with the smoky, golden Mole Amarillo. This dish Maíz Azul Gnocchi with Mole Amarillo is a bold, unexpected fusion that celebrates both Indigenous ingredients and classic Italian comfort food!
🌍 Craving More Extreme Culinary Adventures? If you’re fascinated by rare and ancient food traditions, explore our guide to Jhal Muri: Kolkata’s Iconic Spicy Puffed Rice Snack! You Need to Try! with Indigenous Roots for the Adventurous Food Lover.
Discover rare culinary experiences at Good Food and More—where every recipe is a journey through heritage, craftsmanship, and unforgettable flavors.
