Gnocchi, Braised Octopus, Guanciale, Calabria Peppers 

red blend

Pair With

Nº 4

red blend



tomato, salty, spice


3 hours


1 small can of san marzano tomatoes

6 large basil leaves

2 cloves of garlic (chopped)

½ small white onion  (diced)

1 carrot (peeled, diced)

1 rib of celery (diced)

olive oil   

1 ea. bay leaf

2 Lbs. baby octopus

½ cup white wine

¼ cup Guanciale (diced)

1 ea. calabria pepper (chopped)  

1 shallots (diced)

1 tsp. garlic (chopped)

1Tbsp. parsley (chopped)

1 Tbsp. basil (chopped)



For the Tomato Sauce: in a medium sauce pot drizzle some olive oil and add the carrots, onion, celery, bay leaf and a pinch of salt. Stir on low heat until the vegetables are sweated (about 5 min).  Strain the tomato juice in the pot and reduce on low heat. Blend this mixture with a stick blender until the vegetables are blended small yet still recognizable. In the mean time in a blender add your whole tomatoes and bail leafs. Pulse the tomato 2-3 times keeping the tomatoes a little chunky and not pureed. Add this mixture back to the pot and cook for an additional 5 min. Season to taste. Add the baby octopus and simmer on low heat for 1 ½ -2 hrs or until tender.

For finish sauce and to plate: in a medium sauce pan add your chopped guanciale and drizzle of olive oil. Cook on medium heat until crispy and caramelize. Add the shallots, garlic and the Calabria pepper. Cook for one minute and deglaze with white wine. Reduce. Add the baby octopus and tomato sauce to pan. Add gnocchi or your favorite pasta and finish with 1 T of chopped parsley, basil and a nice drizzle of EVO.