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:
bravadospice.com/recipes/Gnoc...
Link to Purchase Serrano & Basil Hot Sauce:
bravadospice.com/products/ser...
Link to Purchase Creamy Herb & Jalapeño Hot Sauce:
bravadospice.com/products/cre...
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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.
Quick and to the point. Fantastic. No narrator trying to make themselves a KZhead star, rambling on forever.
Quick and brilliant video! Love it! Keep it up!
I just made it and it was beautiful!! Thank you. First time a success
I'm going to try and make something like this for thr first time. Thanks for your video. Its given my a little tutorial and idea how to do it
From a Master Chef--I encourage you to venture out into the culinary world. But please, build your sauce first and THEN add your cooked gnocchi.
Tried this recipe, so good 👍👍🤤
Making it for the first time and thanks for sharing so I learned from you :) cheers 🥂
Thank you for sharing these recipes, they look delicious!
First one is my fav. Thank you🌸
We loved the sauce and great to meet you all in ABQ. Thanks.
Thanks, it tasted great. I put chicken and green onions in mine 😋
Even if the chili sauce and too much cream may be triggering for Italians, both dishes look delicious. I’ll try them this week.
It was delicious!
Thank you chef looks delicious
Looks delicious
Good job 👍 thanks
So this is basically a hot sauce commercial?
This literally is a Chanel of that sauce brand. Smh, kinda dumb
Yes
Yep
He could not of made it anymore obvious that he was trying to sell the sauce, the way he pours it in 😄
Yeah lol dude wanna sell his sauce…nevertheless he gave me good gnocchi recipe ideas for tonight ! 👌🏻
Looking great 😊 I love it!! Keep going and stay connected ❤️ ❤️
Wow nice recipe ❣️ Lots of Love ❣️❣️❤️❤️❤️♥️❤️❤️❤️
FYI when making a white parmesan sauce, you will need about 1-2 cups of cheese to go in the sauce. You can also sub smoke gouda and top with the parm.
Gatverdamme maniak wat doe je met die jonge gouda, uuuuuuwh goor dat is voor op brood en voor poezen
Great!
Gnocchi is the love of my life.
I think it would be better to make the sauce by itself first and then boil the gnocchi ( optionally fry them for crunch on one side) and put the gnocchi into the finished sauce and serve immediately. Wouldn't they get really mushy otherwise? :/
I thought so too
They actually stay pretty firm. You're only cooking them through to temperature, and bringing them back up from resting, it doesnt take but a minute or 2. If you let it go for 5-10 minutes in the sauce, maybe
Frying the gnocchi after boiling firms and crisps the outside. Cooking this way also means the gnocchi absorbs more of the sauce.
Is the cream you use single cream or double cream?
I used the second recipe and idk if it was the butter or i added too much pepper bcz it tasted like burnt
i usually make gnocchi with a bechamel sauce and some asparagus or broccoli and chicken. i'm going to make the first one tonight for dinner though
Bachamel with Asparagus and Broccoli sounds like a delicious combo with Gnocchi, we will have to give that a try too. Thanks for the comment and let us know how dinner turns out!
try it 1. less onion 2. cut the garlic bigger and toast it slightly 3. use cherry tomatoes or tomato sauce instead of tomato paste 4. if ur using cherry tomatoes, dont use cream, just use alot of olive oil which can get emulsified with the pasta water 5. if ur using a standard tomato sauce, then add some cream (very little) 6. dont cook it in the pan too long 7. dont use fucking hot sauce, you can toast some chilli flakes in the oil if you want, and add lots of pepper 8. time the toasting of the garlic and pepper flakes and cherry tomatoes, so it aligns with when the gnocchi is done 9. dont strain the gnocchi seperately, it should go from the boiling water straight into the pan, and then add a little boiling pasta water 10. if youre using cherry tomatoes then you can sear the gnocchi in a seperate pan before adding the gnocchi to the cooked cherry tomatoes 11. garnish w some parm, pepper, and basil
@@allanhenriques2694 i don't strain my pasta ever lmao
@@adelinewurzer4533 u better not lol, the pasta gods are watching
@@allanhenriques2694 i can't imagine straining my pasta 🤢
Where did you buy the hot sauces?
Wicked Gnocchi addict, thanx for sharing, I need to carb load for a marathon
Ok Michael Scott
Bomb omg
Can the one made with cream be put in the fridge and reheated again? It was so tasty but I didn't realise how filling this would be and I've made too much!
yes it can
How make gnocchi: Pour gnocchi into boiling water .
Lmfao🤣🤣🤣🤣
Right?
thank u
wow Amazing 👍
What the tune play g? Wicked
There was a crazy amount of salt in that last one. Salt added then lots of Parmesan and then more Parmesan to top. Parmesan how a lot of salt to start with.
I don't understand why one would want to cook the gnocchi until they float, then subject them to further cooking while building a sauce around them. My apprentice just watched this with me and said, "Chef, you'd kick my ass if I ever treated our gnocchi that way!" And I replied, "Yes, and then I'd fire your ass afterward."
You should do a video.
Yeah I would assume they are being overcooked. I was confused at that and im not even a cook.
@@kmksalonkaramichelleking3011 I like that idea! One segment for learning how to make gnocchi, another one for learning some sauces and then one for learning how to cook gnocchi and marry them with a good sauce. I think I can have those done by this weekend. I'll let you know first! Thanks for the input!
@@Joseph-eq5od Timothy is full of shit and doesn't know how to cook. These gnocchi were perfectly prepared.
@@Joseph-eq5odGnocchi will become harder in the middle and mushy on the outside if you overcook them, as they did in with this method. These gnocchi were, in essence, cooked twice as long as they should have been.
Where can I get these sauces
So look yummy, cheesy healthy food.
healthy where? lmao it's absolutely delicious but it's not healthy
Pour un diner romantique, + si affinités, la cuisine italienne reste celle que les femmes préfèrent. Viva Italia
Think I’ll make a good old dish from Taranto south Italy with Gnocchi tomato mozzarella tho I must admit these look beautiful
It’s adding up to a recipe
Tbf there is product placement,,,,I’ll use Tabasco ,it looks ok
Tbf there is product placement,,,,I’ll use Tabasco ,it looks ok
I would add a tiny bit of red wine to dish # 1, white wine to dish # 2.
what can you use asan alternative to the Creamy Herb & Jalapeño Hot Sauce?
Just put cashew cream
Troppo cotti
seems like its not going to be an original al dente, cause it seems overcooked😔
It is more then over cooked 🙈😂🤦🏻♀️
How to do this cream? Sorry for my English if I have any mistakes.
Just Chill just get any heavy cream.
Just Chill never be sorry for a language if it ain’t yours
@@radionoobx8784 What a sweet reply!! You're very kind
Just buy the cream/double cream in supermarkets
I just came here for the gnocchi but apparently there’s beef in these comments which I don’t expect in gnocchi 😂😂😂😂 - if u get it. / I’ll replace the jalapeño sauce w mushroom heavy cream but thnxs!!!
Yeah, cause we all have your own brand sauces laying around in the pantry ..
Gnocchi is not a pasta. Its a small potato dumping
What kinda cream?
Heavy cream, but half and half works!
Instead of the heavy cream, a healthier option would be evaporated milk.
For how many people is the recipe?
Recipe isn’t even consistent with the one online
Here's another way to use this delicious pasta: kzhead.info/sun/l5agmJZobH-OqpE/bejne.html
can i add macaroni?
Of course you replace it with macaroni
That's a soup
No cheese is enough cheese
So. Much. Liquid.
So much calories 😬
Do that with fresh gnocchi and you have mush
A little tip for ur cast iron seasoning. DONT DO THE TOMATOE SAUCE IN IT. The acidity will strip your seasoning your welcome🙏
What to do instead? I'm always looking for good tips
@@anabananana2326 use a stainless steel if you have one if not use a cheap non stick it may also ruin the seasoning im not sure thats why I said cheap lol 🤔 😜
@@ivylee42069 thanks, I have a non-stick so I'll try tomorrow 😂
KHAL par aapki recipes dekh kar toh khana banane ka mann ho gaya. Upload karo! ***
WHY IS THERE SO MUCH SALT
there’s not
@@biscuit793 they said 1½ tbsp salt.. more like ½tbsp..
Gnocchies are drown in sauce, doesnt look so well
Uwu
That seems like a little too much salt
I just made this and you actually do need a lot of salt for the gnocchi to taste good, I regret not putting in as much as the video :’) it was still decent with the sauce tho
@@salmaa.8278 yes I just made it and shoved a bunch more salt in, ignore me it’s delicious
These are abominations
Tell me what to avoid when making them incorrectly?
@@TheBang13 they're literally pan frying the Gnocchi in oil. its overcooked, and why the fuck would you put a lid on top of it until it floats? just taste one for crying out loud, it'll be as rubbery as hell
Oh god no.
How FUCKING LONG DO WE BOIL IT. ASS VIDEO
I feel sick
No spice at all? You are one sick individual
They look like those bullets they label gnocchi in supermarkets... no matter what sauce you add, they'll taste horrible! Stick to what you know, or atleast learn how to make gnocchi
That looks like crap. No thank you
LAZY