Chinese Pork and Broccoli Gnocchi

Chinese Pork and Broccoli with Gnocchi

I was craving Chinese takeout all week. I got some too, but it wasn’t enough. It was a strong craving! I had a pork tenderloin in the freezer and some broccoli on hand, but I didn’t feel like having rice again, I wanted noodles this time. I finally settled on gnocchi and quickly found out that these tender little potato puffs would be the perfect vehicle to soak up all that tasty sauce!

I love making gnocchi and they always photograph well.
As with any stir fry, you want all your ingredients ready to go. The sauce is a mix of soy sauce, Chinese cooking wine, rice vinegar, sesame oil, honey, and sriracha
I shaved the pork paper thin against the grain so it would be very tender.  Sear it up first then add the broccoli.
Garlic, ginger, jalapeno go in next, and then the sauce.  Followed by some chile flake and sesame seeds.
I love this dish. All the flavors are balanced- the sweet and heat, and the salty and sour. And there is so many textures happening.
I mean what can I say?  It tastes like Chinese takeout mixed with gnocchi!

Chinese Pork and Broccoli with Gnocchi

A Chinese takeout style pork and broccoli stir fry with tender potato gnocchi tossed right in.
Prep Time45 mins
Cook Time2 hrs 30 mins
Total Time3 hrs 15 mins
Course: Main Course
Keyword: Mash-Up, pasta
Servings: 3 servings


  • 2 large russet potatoes
  • 1 cup flour about
  • 3/4 pound shaved pork
  • 2 cups chopped broccoli
  • 3 cloves garlic pressed
  • 2 inches ginger grated
  • 1 jalapeno minced
  • 1 tablespoon soy sauce
  • 2 tablespoons shaoxing cooking wine
  • 2 tablespoons rice vinegar
  • 1.5 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha
  • chile flakes
  • toasted sesame seeds


  • Bake the potatoes with a little oil, salt, and pepper, until fork tender. Remove from oven and allow to cool for 15 minutes.
  • Remove skin and run through a food mill or potato ricer.
  • Add the flour and mix until the dough is formed. Add more or less flour as needed.
  • Roll the gnocchi dough into long ropes and cut into gnocchi sized pieces. Roll on the back of your fork one by one to form the gnocchi shape with the ridges.
  • Bring water to a boil.
  • Meanwhile, bring some oil to high heat in a large pan. Add in the pork and sear it.
  • Add in the broccoli and cook about 5 minutes with the pork.
  • Add in the garlic, ginger, and jalapeno and cook 2 minutes.
  • At this point drop the gnocchi.
  • Add the soy sauce, cooking wine, rice vinegar, honey sesame oil, and sriracha. Add in some chile flake and toasted sesame seed to taste.
  • When the gnocchi start to float and are cooked through, move them from the boiling water to the pan with the pork and broccoli.
  • Toss to coat. Remove from heat. Taste and adjust seasonings as needed.
  • Serve with more sesame seed and chile flake.


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