“Dangerous” Hanger Steak Gnocchi: Why Pop’s Market in Richmond is No One-Hit Wonder

“I sure am glad I don’t live here,” Guy Fieri said as he sampled one of the most dangerous meals in the country. At Pop’s Market, one of the most dangerous meals is the kind that could become a daily habit.

Located in the City Centre district of Richmond, VA, Pop’s Market is not your average deli. While you can get a quick coffee and muffin, that is not what drew the interest of the DDD 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 unique is its multifaceted nature. It acts as a deli, bakery, and dinner destination. You will find the Cuban Reuben and an elevated dish like seared scallops with saffron risotto. Guy said, “You could literally come here and eat three meals every day.” And it is really true when you see the Dangerous Hanger Steak Gnocchi come out of the kitchen.

Building the “Dangerous” Dish

The star of this segment and most satisfying dish was the hanger steak and gnocchi combination, which Guy pointed out looked like a Thanksgiving Day platter for most families. But at Pop’s, they just call it one meal.

Gnocchi itself is worth mentioning. For truly light and fluffy gnocchi, the chef demonstrated the technique: first, rice the potatoes, then add whole eggs, salt, and flour, and keep handling to a minimum. Guy observed the cooking process, noting that the dough was, “light and delicate, barely holding together.” Place gnocchi into salted boiling water for two to three minutes. Once they float, they are transferred to a hot pan for browning the outsides of the gnocchi while keeping them “pillowy” on the inside.

The sauce consists of a reduction of red wine, tomato paste, and a touch of butter to finish. The hanger steak is seasoned simply with salt and pepper then seared in a hot oil with roasted garlic. Next go the sliced shallots and garlic, then it’s off for a trip under the broiler. The dish came together with fresh arugula, the rich wine sauce, and steak sliced in a carpet over the golden 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

Guy described the finished dish as \”definitely nap food\” which in Flavortown means its good enough to put people to sleep. The perfectly seared steak, crispy and pillowy gnocchi, and the rich balsamic-wine reduction had Guy declaring \\”That’s how I like my gnocchi done.\\”

Here, he shows appreciation for the hard work they’ve put into this operation. When Guy asked the chef how long the shifts are, he found out the team gets there at 6:30 in the morning and leave at 10:30 at night. “You’re an animal,” he said — that kind of dedication is reflected in every dish, just like how he felt it with the Crab Cake Po’ Boys in Baltimore or at the Ethiopian Joint in San Francisco. with Crab Cake Po’ Boys in Baltimore at an Ethiopian Joint in San Francisco

If you are going to Richmond, make sure to go to Pop’s Market. Locate it and other Triple D locations in the restaurant directory.