SPICY BASIL & CREAMY HERB GNOCCHI

     This is a little different from what we normally do in that it's two variations on a theme: gnocchi. Gnocchi is our absolute favorite pasta; soft starchy pillows with ridges and crevices to hold sauce. You can buy gnocchi pre-made and dehydrated at the store, you can buy it fresh, or you can even make it by hand. In our case, we used a store bought version, but if you're interested in making it by hand, you can find an excellent recipe here. The first recipe was inspired by the flavors of a Gnocchi alla Sorrentina,which is characterized by the signature flavors of tomato and basil. Given that those are two of the most present flavors in Bravado Spice's Serrano & Basil Hot Sauce, we thought it would be a natural base for our gnocchi dish. 
Inspired by Gnocchi alla Sorrentina
     In the second recipe, we're free styling a bit more. It's more of a rich, dairy-heavy, Northern Italian inspired take on gnocchi with butter, cream, and cheese. As wide, varied, and hyper-regional as Italian cooking is, a common theme can be found: choose the best ingredients you can and then GET OUT OF THEIR WAY. We decided that the garlicky, herby, creaminess of our Creamy Herb & Jalapeño Hot Sauce would make an excellent base for a creamy sauce for our gnocchi. We love both of these easy, Italian inspired gnocchi dishes, and we think you will too.
Store bought gnocchi can still be delicious
Boil your gnocchi in well salted water. At first glance, there seems to be a ton of salt in these recipes, but look closer and you'll see that most of the salt ends up in the pasta water...of which you should be sure to reserve about a 1/2 cup in order to add to your pasta sauce. The residual starch in the pasta water will thicken your sauce, a help it cling better to the pasta itself.
Lightly toast the cooked gnocchi pasta
We got a lot of questions, (and a little controversy) regarding toasting the pasta. The pasta should be cooked such that there is a bit of springiness, but that it is not overly soft of mushy. This texture will allow it to toast well in the skillet without getting stuck. This toasting effect adds a gorgeous texture and nuttiness to the final product.
Add plenty of fresh grated parmesan
Why do we say to add fresh grated parmesan? The pre-grated or pre-shredded stuff usually has an anti-caking agent in it that keeps it from, clumping in the container, but it also means that the cheese won't meld into the sauce when it melts. Don't be afraid to go add plenty, this is supposed to be a relatively rich dish! We loved these two different approaches to our favorite pasta, and we're sure you will too.
Stay bold,
-Bravado Spice

 

SPICY BASIL GNOCCHI

INGREDIENTS

  • 2 tbsp Minced garlic
  • 3 tbsp Bravado Spice Serrano & Basil Hot Sauce
  • 3 tbsp Oil
  • 1/3 c Cream
  • 2 tbsp Tomato Paste
  • 1/2 lb Gnocchi, formed
  • 1.5 c Onion
  • 2 tbsp Salt
  • 2 tsp Black pepper
  • 8.5 c Water
  • Parmesan
  • Parsley (opt.)

      STEPS

      1. Add 1.5 tbsp of salt to 8 cups of water in a pot and bring to a boil.
      2. Add the preformed gnocchi and cook until tender. About 90
        seconds. Drain and set aside, reserving 1/2 cup of pasta water.
      3. In a skillet, heat 2 tbsp of oil over medium heat. Then sauté the
        onions for a few minutes until translucent. Add the garlic and cook
        until translucent. Remove from the skillet and set aside.
      4. Add the gnocchi and 1/4 tsp salt. Brown the pasta a bit.
      5. Add the tomato paste, 1/2 a cup of water, and the Bravado Spice
        Serrano & Basil hot sauce, sautéed onions & garlic, cream, and
        pasta water and mix until the tomato paste is fully incorporated.
      6. Garnish with fresh shaved parmesan and chopped parsley or basil and serve.

      CREAMY HERB GNOCCHI

      INGREDIENTS

      • 2 tbsp Minced garlic
      • 3 tbsp Bravado Spice Creamy Herb & Jalapeño Hot Sauce
      • 3 tbsp Butter
      • 1.5 c Cream
      • 1/2 lb Gnocchi pasta (dry,
        store bought is fine)
      • 2 tbsp Salt
      • 1 tbsp Black pepper
      • 8 c Water
      • 1/2 c Parmesan, shaved, plus
        more for garnish
      • 2 tbsp Chopped parsley

      STEPS

      1. Add 1.5 tbsp of salt to 8 cups of water in a pot and bring to a boil.
      2. Add the dry gnocchi and cook until tender. About 90 seconds.
        Drain and set aside, reserving 1/2 cup of pasta water.
      3. In a skillet, heat the butter over medium heat. Then add 1/4 tsp of
        salt, black pepper and sauté the gnocchi until lightly browned.
      4. Add the garlic and cook till translucent. Then add the Cream, pasta
        water, and Bravado Spice Creamy Herb & Jalapeño Hot Sauce and
        mix well.
      5. When the mixture starts to heat up again, add the shaved parmesan
        and parsley and stir till fully incorporated. Serve warm.

       

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