How To make Gnocchi In Creamy Red Salsa
Gnocchi
cooked 2 Cups Red Tomato Salsa
1/2 Cup crema
OR creme fraiche or sour cream 1/2 Cup grated Manchego (Mexican melting cheese)
or Muenster cheese 1/2 Bunch fresh cilantro :
washed and chopped
Bring salsa and cream to boil in medium ovenproof skillet or casserole. Add cheese and gnocchi. Return to a boil and transfer to oven. Bake until sauce thickens and is bubbly and a slight crust forms on top, about 7 minutes. Garnish with cilantro and serve immediately.
10/23/96 SHOW
How To make Gnocchi In Creamy Red Salsa's Videos
How To Make Gnocchi Dishes Two Delicious Ways
In this video we show you hot to make this classic potato pasta two different ways with Bravado Spice's Serrano & Basil and Creamy Herb & Jalapeño hot sauces!
Full recipe:
Link to Purchase Serrano & Basil Hot Sauce:
Link to Purchase Creamy Herb & Jalapeño Hot Sauce:
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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
6.5 c Water
Parmesan
Parsley (opt.)
STEPS
1. Add 1.5 tbsp of salt to 6 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 a 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 the remaining 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)
3 tbsp Salt
1 tbsp Black pepper
6 c Water
1/2 c Parmesan, shaved, plus
more for garnish
2 tbsp Chopped parsley
STEPS
1. Add 1.5 tbsp of salt to 6 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 1.5 tbsp 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.
How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World
Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!
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HOMEMADE GNOCCHI RECIPE with Tomato and Basil Cream Sauce. Ya'Eat S2-EP3 | Recipe 51
#HomemadeGnocchi #GnocchiRecipe #HomemadeGnocchiRecipe
Ya’Eat Cooking Channel- Servings: 6-8 | Prep Time 15 minutes | Cooking Time: 45 minutes.
Today’s recipe is Homemade Gnocchi with Tomato and Basil Cream Sauce.
This Homemade Gnocchi Recipe will impress you, your family members, friends, and guests. Don't miss out on this easy recipe that is sure to be a hit in your house. Join us for Season 2 | Ep. 3 or Recipe #51 on #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. YaEat.tv
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On the Ya'Eat cooking channel, we feature Italian and Seafood recipes.
Homemade Gnocchi with Easy Cherry Tomato Sauce
Making homemade gnocchi is easier than you think! Today we're making a big batch of these delicious potato dumplings and serving it with a very simple cherry tomato and basil sauce. I hope you enjoy it!
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Wood Cutting Board:
OXO stainless steel ricer:
Gnocchi paddle:
FULL PRINT RECIPE:
INGREDIENTS
▢2 pounds russet potatoes
▢1 teaspoon fine sea salt
▢1 ½ cups all-purpose flour - plus extra if required and for dusting
▢1 large egg - beaten
▢2 tablespoons semolina flour for dusting only
Disclosure:
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Gnocchi with a Pesto Cream Sauce
GET THE RECIPE:
Just Cook With Michael Website:
KITCHEN ITEMS:
Non-stick 8” Pan:
Gnocchi:
RELATED RECIPES:
Gnocchi with Sun-Dried Tomato Pesto Cream Sauce:
Homemade Gnocchi:
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Anyone can make this gnocchi!
Another way to add variety to this dish is to add Alfredo sauce rather than pesto. For a third variation you can add a little bit of tomato sauce to heavy whipping cream to make a tomato cream sauce.
#gnocchi
#pestocreamsauce
#pestognocchi
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Discover polenta gnocchi with creamy fontina sauce from Aosta | Pasta Grannies
Here a dish for you to try if there's frost or snow on the ground. Butter and cream enriched polenta, turned into gnocchi, coated in a creamy, garlicky fontina sauce. The fontina is nutty and savoury and comes from Azienda Quinson (check out their website: one of the few cheese producers in the Aosta Valley who only use milk from their own cows.
Renata and Clara's recipe is:
for the polenta:
600g wholemeal triticale flour (or use a 50/50 mix of stone ground rye and wheat flours - you could also experiment and add buckwheat)
1.3 litres of milk cream (mix 300g of single cream with a litre of whole milk)
120g butter
a lot of nutmeg (a third of a nut), some freshly ground black pepper
half a teaspoon of salt
For the fontina cheese sauce
2 garlic cloves (these are optional)
100g fontina cheese per person (the above polenta is for 6-8 people, so 800g, but adjust)
enough milk cream to make a sauce; start with 400ml