Spicy Southwest Smoked Pork Gnocchi

Absolutely. Here’s a Southwest-leaning version that brings heat, smoke, and a little brightness without overpowering the pork.

Spicy Southwest Smoked Pork Gnocchi

Serves 3–4

Ingredients

• 1 lb potato gnocchi

• 1½–2 cups smoked pulled pork, warmed

• 2 tbsp butter

• 1 tbsp olive oil

• ½ small red onion, finely diced

• 2 cloves garlic, minced

• 1 chipotle pepper in adobo, finely minced

• 1 tbsp adobo sauce

• ½ tsp ground cumin

• ½ tsp smoked paprika

• ¼ tsp chili powder

• Cayenne to taste

• ¾ cup heavy cream

• ½ cup chicken stock

• ¾ cup shredded pepper jack

• ¾ cup shredded sharp cheddar

• ¼ cup grated parmesan

• Salt and black pepper to taste

Optional Southwest add-ins

• Fire-roasted corn (¼–½ cup)

• Black beans, rinsed and drained (¼–½ cup)

• Diced green chiles (2–3 tbsp)

• Fresh lime juice

Toppings

• Sliced scallions or cilantro

• Pickled red onions or jalapeños

• Crushed tortilla chips for crunch

Instructions

1. Cook the gnocchi
   Boil gnocchi in well-salted water until they float. Drain and set aside.

2. Build the flavor base
   Heat butter and olive oil in a large skillet over medium heat. Add red onion and cook until soft with a little char on the edges. Stir in garlic, chipotle pepper, adobo sauce, cumin, smoked paprika, chili powder, and cayenne. Cook 30 seconds until fragrant.

3. Create the sauce
   Add chicken stock and cream. Simmer 3–4 minutes until slightly thickened. Season with salt and black pepper.

4. Melt the cheese
   Reduce heat to low. Add pepper jack and cheddar in stages, stirring until smooth. Finish with parmesan.

5. Combine
   Fold in gnocchi, smoked pulled pork, and any add-ins like corn or black beans. Stir gently until heated through and coated.

6. Finish with balance
   Squeeze in fresh lime juice to cut the richness. Taste and adjust heat or salt.

Serving notes

• Serve hot with cilantro and crunchy tortilla chips on top

• Pair with a simple avocado-lime salad or grilled street corn

• For extra heat, drizzle with chipotle crema or hot honey

If you want, I can also turn this into a baked Southwest gnocchi, a one-pan weeknight version, or a BBQ-meets-Tex-Mex hybrid that would feel right at home with Willy B’s flavors.