Serrano‑Pepper Garlic Gnocchi with Mexican Crema

Ingredients

• 200 g store‑bought potato gnocchi
• 30 g unsalted butter
• 1 small serrano pepper
• 2 cloves garlic cloves
• 60 g Mexican crema (or sour cream mixed with lime zest)
• 1 tablespoon fresh cilantro leaves
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2–3 minutes; drain and set aside.

2. 2

   While the gnocchi cooks, finely mince the serrano pepper (remove seeds for less heat) and crush the garlic.

3. 3

   In a large skillet over medium‑high heat, melt the butter. Add the minced serrano and garlic, sauté for 1–2 minutes until fragrant but not browned.

4. 4

   Add the drained gnocchi to the skillet in a single layer. Pan‑sear without stirring for 2 minutes, then toss gently to coat all pieces in the butter‑pepper mixture; continue cooking 2–3 more minutes until lightly crisped.

5. 5

   Season with salt and black pepper to taste. Remove the skillet from heat and stir in the Mexican crema, allowing it to melt into a silky sauce.

6. 6

   Plate the gnocchi, garnish with chopped cilantro, and serve immediately.