Gnocchi alla Sorrentina with melting mozzarella
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Born and raised in Rome, of Neapolitan origins, spent most of her childhood learning the craft of mastering the kitchen and traditional Italian values thanks to generations of women that worked in the world of pasta for centuries.
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Welcome to New York...24k stuffed Gnocchi
Amazing Gnocchi Al Forno with Gennaro Contaldo
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In this series Jamie's mentor and friend Gennaro cooks some gorgeous Italian dishes from the town on the Amalfi Coast where he was born. In this episode he shows you how to cook a beautiful Gnocchi Al Forno.
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Homemade Gnocchi with Peas and Parmesan | Gordon Ramsay
Gnocchi are an Italian classic: small dumplings made with potato. These are paired with peas and Parmesan cheese for a fantastic combination of salty and sweet.
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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!
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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.
Stuffed Gnocchi | How to make stuffed gnocchi | Cheesy Gnocchi | Italian Recipes #gnocchirecipe
You must never say no to a bowl of Gnocchi!
INGREDIENTS
1 Romano pepper
1 large clove garlic, skin on
6 sun-dried tomatoes
4 leaves fresh Basil
10g walnuts
½ teaspoon tomato puree
Salt and pepper
INSTRUCTIONS
Preheat oven to 180 C.
Place whole potatoes, in their skins on a baking tray and place them into the oven to cook for 1 - 1.5 hours depending on their size or until tender.
Meanwhile, make the pesto - On another tray place the romano pepper and 1 large clove of garlic and bake in the oven for 15 - 20 minutes until the peppers are tender. Allow to cool, peel off the skin, slit in half and discard any seeds.. Place into a blender along with the roasted garlic (minus skin), sun dried tomatoes, basil, walnuts, tomato puree and a pinch of salt and pepper. Blitz until fairly smooth. Check seasoning and adjust if necessary. Decant and into a piping bag and save for later.
Once the potatoes are cooked, remove from the oven and leave to cool for 20 minutes before cutting in half and scooping out the flesh from the skins. Pass the potatoes through a ricer, or a fine sieve, then season with salt and white pepper.
Add the flour and mix to form a firm dough. If it's too sticky, add a little more flour, but only a tablespoon at a time - too much makes the dough heavy.
Turn out onto a lightly floured surface and divide the dough into 3. Working one piece at a time, roll the dough into a log about 1 inch thick, and using a rolling pin, gently flatten out lengthways to create a strip of the dough. Pipe the pesto about 1cm away from the nearest edge running the whole length of the strip. Gently start rolling the dough over the pesto to enclose it and create a stuffed gnocchi log. Using a knife, cut into 1 inch pieces and place on a lightly dusted tray ready to be cooked. Continue with the rest of the mixture until complete.
Bring a large saucepan of salted water to the boil and add one-quarter of the gnocchi. When they rise to the surface, count slowly to 10 and remove with a slotted spoon. Serve on a bed of rocket with a final drizzle of olive oil.
Gnocchi
INGREDIENTS
500g Desiree potatoes
1 teaspoon salt
1 teaspoon white pepper
100-125g flour, plus extra for dusting
INSTRUCTIONS
To Serve
INGREDIENTS
On a bed of rocket with a drizzle of olive oil and fresh basil
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