Cornmeal Gnocchi with Cumin Lime Refried Black Beans

The inspiration for this dish came from 1) how often we eat rice and beans or quesadillas with beans or burritos with rice and cheese and beans, and 2) a dish called Gnocchi alla Romana that my family loves. Gnocchi alla Romana, if you’ve never had it (but you should!), is nothing like the potato gnocchi you proably have had before. Basically you cook semolina flour in milk, beat in some eggs and Parmesan, let it cool and firm up, cut into circles and layer around a dish, and then recook in a hot oven until puffed up and crispy and golden. Its AHhhhmazing. We love it with a meaty red sauce or some roasted veggies and Italian sausage. Or just plain. But back to those rice and beans. We eat a lot of that kind of meal. And I doubt if we could ever get sick of it, but still - it’s nice to add a little variation. So I thought, why not swap in a corny grain, use cheddar or monterey jack cheese, and serve it with refried black beans? So I did and it was delicious and the kids loved it and I love having a new way to eat gnocchi (alla Mexicana?) AND beans.

These gnocchi are quintessential comfort food: crispy browned edges, soft center, warm, cheesy. They’re perfect under the creamy smooth refried black beans. The beans have an earthy spiciness from the cumin and a kick of zest from the lime which contrasts the creamy cheesiness of the gnocchi really well. Keep your meal plain and simple or add any toppings you desire: sour cream, avocado, pickled red onions, chopped cilantro and jalapeno, salsa….

OR, a fried egg. YESSS.

cornmeal gnocchi with cumin lime refried black beans

Take note! This recipe has elements that need to be started a few hours before serving.

[for the black beans]

You can also used 2 or 3 cans of black beans, drained and rinsed, and just skip the first bit.

Ingredients:

first cook the beans:

• 1 lb dried black beans

• 2 Tbsp lard, bacon fat, or vegetable oil

• 1 small onion, chopped

• 1 bay leaf

• salt and pepper

1. Pick over the beans and be sure there are no little stones. Cover with two inches of water and add the onion, bacon fat, and bay leaf. Bring to a boil and then reduce to a bare simmer and cook, partially covered, for 1.5 - 2.5 hours, or until beans are tender. Keep an eye on the water level and add more when needed. When the beans are close to tender, add some generous pinches of salt to the water. When the beans are nice and soft, turn off the heat, and discard the bay leaf.

“refrying” the beans

• 1 tbsp vegetable oil

• 1 onion, diced

• 1 jalapeno, diced (optional)

• 3 cloves garlic, minced

• 2 tsp cumin

• 1 tsp chili powder

• 1/2 tsp oregano

• juice of 1 lime

1. Heat the tablespoon of vegetable oil over medium heat. Add the onion and jalapeno, if using, and saute until soft, about 5 minutes. Add the garlic and cumin, chili powder, and oregano and stir for just a minute. If you cooked the black beans, add the beans and their cooking liquid (add water if necessary to just cover them). If you are using canned beans, add the beans and enough water to just cover them. Bring to a boil and then reduce to a simmer. Cook for 10-15 minutes or so, or until the beans are very soft and some of the liquid has been absorbed or cooked off.

2. At this point, either mash the beans with a potato masher or heavy spoon, or transfer to a food processor or blender for a smoother blend. I personally like texture but my kids like them smooth so I use the blender. The refried beans will thicken as they are mashed. If they get too thick and pasty, add some water; if they are too soupy, just cook off a little more water.

3. Add the lime juice and salt to taste.

[for the cornmeal gnocchi}

Ingredients:

• 4 cups milk

• 2 tsp salt

• 1 cup cornmeal

• 4 tbsp butter, divided

• 3 egg yolks, lightly whisked

• 1 cup cheddar cheese, grated

Instructions:

1. Grease a large sheet pan.

2. Combine the milk and salt in a pot and set over medium high heat. When the milk just reaches a boil, slowly shake in the cornmeal, whisking constantly to avoid clumping. When all the cornmeal has been added and the mixture has been whisked smooth, turn the heat to low and switch over to a wooden spoon or sturdy spatula. Cook, stirring frequently, for about 10-15 minutes or until very thick.

3. Remove from the heat and stir in 2 tbsp butter. Add the egg yolks slowly, stirring quickly so that they don’t get cooked. Set aside 1/4 cup of the grated cheese and add the rest to the cornmeal mixture, stirring to combine thoroughly.

4. Pour the mixture out onto the sheet pan and spread all around to an even 3/4 inch thickness. I find it easiest to do this with wet hands, actually, but if that doesn’t appeal to you, go ahead and use the spoon or spatula - but you’ll probably have to either grease it or dip it in water repeatedly.

5. Cover with lightly oiled plastic wrap and set in the fridge for a few hours to firm up and cool down.

6. After a few hours, remove from the fridge. Preheat the oven to 425 and grease a 2qt baking dish. (Something like a 9” square dish or quiche pan or a smallish casserole dish works.)

7. With a circle cookie or biscuit cutter, cut out as many circles as possible (again, I find dipping the biscuit cutter in water makes this much easier); arrange the circles so that they slightly overlap each other.

8. Melt the remaining 2 tbsp butter and drizzle all over the gnocchi. Sprinkle with the reserved cheese. Bake for 40-45 minutes or until the gnocchi are puffed and the tops and edges are crispy and browned.

9. Serve with the refried black beans and any desired toppings.