Coconut Rum Chicken Pasta
Ingredients
1 tablespoon olive oil
½ medium onion diced
1 clove garlic, minced
1/8 cup of Island Dark Rum
12 ounces fresh homemade cooked pasta
1 ½ cups of Natasha’s Coconut Caribbean Rum Sauce
1-2 cups seasonal vegetables of choice (e.g. Kale, Zucchini, Mushrooms)
Salt and Pepper to taste
Handful of fresh basil leaves, chiffonade, plus more for topping
Directions
In a pan cook the onions and garlic in the olive oil over medium heat until slight
softened, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Remove from the heat and stir in the rum (flambé), until the alcohol cooks off. Add the sauce to the pan and continue cooking for 2 mins, add pasta toss and combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with basil.
Potato Gnocchi
Ingredients
1lb. russet potatoes (about 4 medium), scrubbed
1 ½ cups unbleached all-purpose flour, more for kneading and rolling
1 tsp sea salt
1 large egg, lightly beaten
Directions
Bake Potatoes in the oven for 30 mins or until soften. Peel the potatoes and mash them with a fork or pass them through a potato ricer in a large bowl. Let them cool until almost at room temperature, at least 20 minutes.
Lightly flour a work surface. In a small bowl, mix the flour with the salt. Add the egg to the potatoes and then add the flour mixture. Mix with your hands until the flour is moistened, and the dough starts to clump together; the dough will still be a bit crumbly at this point.
Gather the dough together and press it against the bottom of the bowl until you have a uniform mass. Transfer it to the floured surface and wash your hands.
Knead gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. (Don’t overmix it, or the gnocchi will be tough; the dough should feel very delicate.) Move the dough to one side, making sure the surface underneath it is well floured. Cover it with a clean kitchen towel. Cover two large rimmed baking sheets with parchment and sprinkle lightly with flour.
Remove any lingering bits of dough from your work surface and lightly reflour the surface. Tear off a piece of dough about the size of a large lemon and put the towel back on the rest of the dough so it doesn’t dry out.
With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch in diameter. With a sharp knife or a bench knife, cut the rope crosswise every 3/4 inch to make roughly 3/4-inch-square gnocchi.
Arrange the gnocchi in a single layer on the parchment-covered baking sheets, making sure they don’t touch. Repeat until you run out of dough. When all the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little more flour.
The gnocchi can be placed in the freezer until ready to use.