Gnocchi Two Ways: Spicy Serrano Basil & Creamy Jalapeño Herb

Bring 6 cups of water to a boil in a large pot, then add 1.5 tbsp of salt.

Add 1 lb gnocchi to the boiling water and cover with a lid. Boil for about 90 seconds until the gnocchi float to the top and become tender.

Scoop out cooked gnocchi with a slotted spoon into a bowl and set aside. Ladle out and reserve 1 cup of pasta water.

In a skillet, heat 2 tbsp of oil over medium heat.

Add 1.5 cups of chopped onion and sauté for a few minutes until translucent, then add 2 tbsp minced garlic and cook until soft and fragrant.

Remove the sautéed onion and garlic from the skillet into a bowl and set aside.

Add half of the cooked gnocchi (1/2 lb) and 2 tsp oil into the skillet. Sauté until lightly browned on the outside.

Return the sautéed onion and garlic to the skillet, then add 2 tbsp tomato paste, 2 tsp salt, 2 tsp black pepper, and 1/2 cup water. Mix well until tomato paste is fully dissolved.

Pour in 3 tbsp Serrano & Basil Hot Sauce, 1/3 cup heavy cream, and 2/3 cup reserved pasta water. Stir continuously until sauce thickens and evenly coats the gnocchi.

Ladle the spicy tomato cream gnocchi into a serving bowl. Garnish with freshly shaved parmesan cheese and chopped parsley.

In the skillet, melt 3 tbsp butter over medium heat, then add 2 tbsp minced garlic and sauté briefly until soft and fragrant.

Add the remaining cooked gnocchi (1/2 lb), 1.5 tbsp salt, and 1 tbsp black pepper into the garlic butter. Toss continuously until gnocchi is lightly browned.

Pour in 1.5 cups cream and 3 tbsp Creamy Herb & Jalapeño Hot Sauce into the skillet. Mix well and cook over medium heat until the sauce simmers.

Grate 1/2 cup of fresh parmesan directly into the skillet, then add 2 tbsp chopped parsley. Stir continuously until parmesan melts completely into a thick, smooth sauce.

Spoon the creamy herb gnocchi into a shallow bowl. Shave extra parmesan cheese over top and garnish with parsley before serving warm.