Make the Gnocchi

1. In a large bowl, combine mashed potatoes and egg until smooth.
2. Sprinkle in 1 cup flour and salt. Mix gently just until a soft dough forms, adding up to ¼ cup more flour only if needed.
3. Turn dough onto a floured surface, divide into 4 pieces, roll each into ¾-inch ropes, and cut into bite-size pieces. Dust lightly with flour.
4. Bring a pot of salted water to a gentle boil. Add gnocchi in batches. Cook until they float, then give them 30–60 seconds more. Remove to a tray and let dry slightly.

Cook the Pork

1. Set up the grill for a hot direct sear with an indirect side available.
2. Season pork with salt, black pepper, and smoky seasoning.
3. Sear over direct heat until browned on both sides.
4. Move to indirect heat and finish gently until the pork reaches desired doneness.
5. Rest, then slice.

Crisp the Gnocchi

1. Heat a skillet over medium heat with a little oil.
2. Add gnocchi in a single layer and cook 3–5 minutes, turning occasionally, until golden and lightly crisp.
3. Remove and set aside.

Make the Dijon Calabrian Brown Butter

1. In the same skillet, melt butter and cook until lightly browned and nutty.
2. Add garlic and cook briefly.
3. Stir in Calabrian chiles.
4. Add chicken stock and Dijon mustard, whisking until the sauce comes together.
5. Add gnocchi back to the skillet and toss until glossy. The gnocchi starch helps emulsify the sauce.

Finish & Serve

1. Spoon gnocchi into bowls.
2. Finish with sliced pork, green onions, cracked black pepper, and Parmesan if desired.

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