“Dangerous” Hanger Steak Gnocchi: Why Pop’s Market in Richmond is No One-Hit Wonder
“I’m glad I don’t live here in this town,” Guy Fieri admitted while digging into one of the most decadent dishes he’s encountered. That’s the kind of dangerous we’re talking about at Pop’s Market in Richmond, Virginia — the kind where one meal could become a daily habit.
Tucked into the City Centre district, Pop’s Market isn’t your typical grab-and-go deli. Sure, you can swing by for coffee and a muffin, but that’s not what drew the Triple D crew. Guy was looking for handmade, scratch-made cooking with that family feel — and Pop’s delivered in spades.
More Than a Deli
What makes Pop’s stand out is its versatility. This place operates as a deli, bakery, and dinner destination. You can find classics like the Cuban Reuben alongside more elevated fare like seared scallops with saffron risotto. As Guy put it, “you could literally come here and eat three meals every day.” And when you see dishes like the “Dangerous” Hanger Steak Gnocchi come out of the kitchen, you understand why.
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Building the “Dangerous” Dish
The star of this segment was the hanger steak and gnocchi combination — a dish so satisfying Guy said for most families it would look more like a Thanksgiving Day platter. But at Pop’s, they just call it one meal.
The gnocchi alone deserves attention. The chef demonstrated that if you want really light, fluffy gnocchi, you rice the potatoes first. Then it’s whole eggs, salt, flour — and minimal handling. Guy watched the process closely, noting the dough was “light and delicate, barely holding together.” That’s the key. The gnocchi drops into salted water for just two to three minutes until they float, then get transferred to a hot pan where they get a hard sear on the outside while staying “pillowy on the inside.”
For the sauce, the chef reduced red wine with tomato paste, balsamic, and a touch of butter to finish. The hanger steak got seasoned simply with salt and pepper, then seared hard in smoking roasted garlic oil. Shallots and garlic went in next, followed by a trip under the broiler. The dish came together with fresh arugula, that rich wine sauce, and beautifully sliced steak layered right on top of the golden-brown gnocchi.
Real Tips from the Pop’s Kitchen
Rice your potatoes: For light, fluffy gnocchi, passing the potatoes through a ricer is essential — it creates the texture that makes them special.
Don’t overwork the dough: The chef’s gnocchi was barely holding together, which is exactly what you want. Over-mixing creates dense, gummy dumplings.
Sear your gnocchi after boiling: Guy said it best: “When it’s just boiled it’s like missing the next chapter.” That pan sear adds crucial texture and flavor.
Guy’s Verdict
After tasting the finished dish, Guy called it “definitely nap food” — high praise in Flavortown terms. The combination of perfectly seared steak, crispy-yet-pillowy gnocchi, and that rich balsamic-wine reduction had him declaring, “That’s how I like my gnocchi done.”
It’s worth noting the dedication behind this operation. When Guy asked the chef about hours, he learned they arrive at 6:30 in the morning and don’t leave until 10:30 at night. “You’re an animal,” Guy responded — the kind of commitment that shows in every plate, much like what he found with Crab Cake Po’ Boys in Baltimore or at an Ethiopian Joint in San Francisco.
If you’re planning a trip to Richmond, Pop’s Market deserves a spot on your list. Find it and other Triple D spots in our restaurant directory.