Home Mains Smoky Brisket and Roasted Poblano Gnocchi
A plate of creamy gnocchi topped with shredded smoky brisket and roasted poblano peppers, garnished with fresh cilantro and a sprinkle of Parmesan cheese. The dish has a rich, golden sauce and is served with a dash of paprika for added color.
4 hours 30 minutes Medium

Smoky Brisket and Roasted Poblano Gnocchi

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Smoky Brisket and Roasted Poblano Gnocchi is a unique and exciting fusion of Southwestern and Italian-inspired cuisine. This dish combines tender, slow-cooked beef brisket with a smoky spice rub, roasted poblano peppers for a touch of heat, and pillowy gnocchi nestled in a creamy Parmesan sauce.

The preparation begins with the beef brisket, which is first rubbed with a flavorful blend of paprika, cumin, chili powder, brown sugar, and garlic powder. This dry rub imparts a smoky, slightly sweet flavor that’s deepened as the brisket roasts slowly for three hours in the oven. As the brisket cooks, it sits above a pan filled with water, garlic, onion, bay leaves, and dried chipotle pepper, which infuses the meat with aromatic flavors and moisture. The result is tender, juicy brisket that shreds quickly and packs a punch of smoky goodness.

After roasting the brisket, the oven temperature is increased to 425°F to give it a final blast of heat. This creates a charred, crisp exterior that contrasts beautifully with its tender inside. Once cooled and shredded, the brisket becomes the star protein of this hearty dish.

While the brisket is cooking, poblano peppers are also roasted in the oven. Known for their mild heat and earthy flavor, Poblanos take on a smoky richness after being roasted. The blistered skins are peeled away, leaving tender, flavorful pieces of peppers that add a unique depth to the dish. Combined with the shredded brisket, the roasted poblanos create a robust, smoky flavor profile that sets this dish apart.

Gnocchi, soft and delicate potato dumplings, are perfect for soaking up the rich, creamy sauce. The sauce is a simple but decadent combination of heavy cream, beef broth, and Parmesan cheese. It’s cooked with garlic and onions to create a velvety, luxurious sauce that clings to the gnocchi. The Parmesan adds a sharp, salty bite, while the cream balances out the smoky and spicy notes of the brisket and poblanos.


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The gnocchi is tossed in the creamy sauce with the shredded brisket and roasted poblanos, allowing all the flavors to meld together. Fresh cilantro is stirred in, adding a pop of brightness that cuts through the richness of the dish. A sprinkle of extra Parmesan cheese and a dash of smoked paprika garnish the dish, enhancing its visual appeal and adding even more flavor layers, stimulating your senses and exciting your taste buds.

Served piping hot, this Smoky Brisket and Roasted Poblano Gnocchi is a comfort food dish perfect for cozy home dinners. The combination of tender brisket, smoky roasted peppers, and creamy gnocchi makes this a hearty, satisfying meal that you’ll want to come back to again and again, bringing a warm and contented feeling with every bite.

Smoky Brisket and Roasted Poblano Gnocchi

Recipe by Kyle Taylor
5.0 from 1 vote
Course: MainsCuisine: FusionDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

4

hours 
Total time

4

hours 

30

minutes

Smoky Brisket and Roasted Poblano Gnocchi combines tender, slow-roasted brisket with smoky, roasted poblano peppers in a creamy Parmesan sauce. Served with pillowy gnocchi, this hearty dish delivers bold flavors and comforting textures.

Ingredients

  • For the Brisket
  • 3 pound beef brisket

  • 2 tablespoons paprika

  • 1 tablespoon brown sugar

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon cumin

  • 1/2 tablespoon chili powder

  • 1 teaspoon ground black pepper

  • 1 teaspoon salt

  • 4 cups of water

  • 2 bay leaves

  • 1 dried chipotle pepper

  • 3 cloves of garlic

  • 1 large onion, quartered

  • For the Gnocchi
  • 16 ounces gnocchi

  • 2 large poblano peppers

  • 2 cups shredded brisket (from above)

  • 1 tablespoon extra virgin olive oil

  • 3 cloves of garlic, minced

  • 1 small onion, finely chopped

  • 1/2 cup beef broth

  • 1 cup heavy cream

  • 1/2 cup Parmesan cheese, grated

  • 1 tablespoon cilantro, freshly chopped

  • to taste, salt and ground black pepper

  • for garnish, paprika

Directions

  • Prepare the Brisket:
    Preheat the oven to 300°F (150°C). Mix all the dry rub ingredients and rub the brisket thoroughly with the spice blend. Fill a pan with the water, bay leaves, garlic, chipotle pepper, and onion. Wrap the brisket tightly in foil and place it on a baking sheet on the oven above the pan of water and aromatics. Roast for 3 hours.

    Increase the oven temperature to 425°F (220°C). Remove the foil from the brisket and the pan of water and aromatics from the oven. Return the brisket to the oven to roast for 15-20, until the outside is lightly charred and crisp. Once cool enough to handle, shred the brisket and set it aside.
  • Roast the Poblanos:
    Keep the oven set to 425°F (220°C). Roast the poblanos until the skin blisters, 20-25 minutes. Let them cool enough before peeling. Then seed and chop the poblano peppers.
  • Cook the Gnocchi:
    Cook the gnocchi according to package instructions. Drain and set aside.
  • Prepare the Sauce:
    Heat the extra virgin olive oil in a large skillet over medium heat. Sauté the garlic and onions for 2-3 minutes until softened. Add the brisket and roasted poblanos, cooking for another 2-3 minutes.
    Stir in the beef broth, heavy cream, and most of the Parmesan cheese (reserving some for garnish). Simmer the mixture for 4-5 minutes until the sauce thickens slightly.

    Toss the gnocchi in the sauce. Stir in half on the cilantro and season with salt and ground black pepper to taste.
  • Serve:
    Spoon a portion of the poblano and brisket gnocchi onto a bowl or plate. Garnish with reserved Parmesan cheese and cilantro. Sprinkle with a dash of paprika.

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