Soft pillows of potato gnocchi coated in a rich tomato vodka sauce! Can you think of anything better? This gnocchi alla vodka is so easy and a family favourite. Serve this Italian pasta dish as comfort food, date night dinner or a crowd-pleasing side.
| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Active: | 40 min |
| Yield: | 2 servings |
Ingredients
- 4 medium (about 1 kilogram/2 1/4 pounds) russet potatoes
- 2 egg yolks
- 1 cup (135 grams) all-purpose flour, plus 1/2 cup for dusting
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch freshly grated nutmeg
- 3 tablespoons (42 grams) unsalted butter
- 1 large shallot, finely minced
- Kosher salt
- Freshly ground black pepper
- 3 garlic cloves, finely minced
- 2/3 cup or one 156-milliliter can tomato paste
- 1/4 cup (60 milliliters) vodka
- 1/2 cup (125 milliliters) 35% cream
- 1/2 cup (50 grams) finely grated Parmigiano-Reggiano cheese, plus extra for serving
- 2 tablespoons finely chopped basil, plus extra for serving
Instructions
- For the gnocchi: Preheat your oven to 450 degrees F (230 degrees C) and place the potatoes onto a rimmed baking sheet. Pierce the potatoes a few times with a fork then bake in the oven for 45 minutes, or until fork tender, flipping halfway through.
- Cut the potatoes in half and allow them to cool until cool enough to handle. Remove the potato flesh from the skins and, using a potato ricer or masher, rice or thoroughly mash the potatoes until smooth. Transfer the potatoes to a large bowl and allow them to cool to room temperature. Lightly beat the egg yolks, drizzle them over the potatoes and lightly mix together. Add the flour and season with salt, pepper and nutmeg. Mix just until a soft, not too sticky dough comes together, adding more flour if needed. Do not overwork the dough as that will lead to dense gnocchi.
- Lightly dust a rimmed baking sheet with flour and divide the dough into four pieces. On a lightly floured work surface, roll each piece into roughly a 2-centimeter (1-inch) thick log. Cut each log into roughly 2-centimeter (1-inch) lengths and transfer them onto the prepared baking sheet and set aside until ready to cook.
- For the sauce: Melt the butter in a large high-sided pan over medium heat. Add the shallot, season with salt and pepper and cook until lightly golden brown, 2 to 3 minutes. Stir in the garlic and cook for 30 seconds before adding the tomato paste. Cook for 2 minutes, then add the vodka. Allow the vodka to cook down for 1 to 2 minutes to allow the alcohol to cook off, then turn the heat down to low and stir in the cream. Keep the sauce warm over low heat while you cook the gnocchi.
- Bring a large pot of salted water to a boil over high heat. Cook the gnocchi in two batches for 3 to 4 minutes each, or about 1 minute after they have floated to the surface. When the gnocchi are cooked, transfer them directly into the sauce using a slotted spoon. When all of the gnocchi are cooked, gently stir about 1/4 cup of the gnocchi cooking liquid into the sauce and finish with the Parmigiano-Reggiano cheese and chopped basil. Season with salt and pepper. If the sauce is a little thick, stir in another few tablespoons of cooking liquid.
- Serve immediately scattered with more Parmigiano-Reggiano, fresh basil and freshly ground black pepper.
Reviews
I loved this recipe. I am always searching for gnocchi recipes that are fluffy and light as if you order in a Restaurant… the sauce came together in a snap. I’ve never made one from just tomato paste before and I was so excited it was amazing! . I say 10/10. I’ve saved some and frozen them and going to try with a cream sauce next! I’m hooked on you now mary and even found your tv show Mary makes it easy! Thanks
I didn’t use the gnocchi recipe because my husband has celiac disease. I bought gluten free gnocchi, and made the sauce. The sauce was amazing and simple to make. Thanks Mary for a yummy recipe.
Made it exactly, it was great would make again
Absolutely delicious and worth the time to complete the process. Easy directions. I followed them exactly. This will definitely go in my “make this again” book.
This is an AWESOME recipe. Never had gnocchi other than at a restaurant. It’s a tad time-consuming with baking the potatoes, but really it’s pretty easy. And it is flat out DELICIOUS. Realistically one of my top five recipes ever. Sooo good. It gets a little weird with the tomato paste kind of rolling around in the pan, but the pasta water loosens things up and adding the gnocchi transforms it. Do NOT skip the fresh Parmesan and fresh basil: they are the crowning jewels. A lovely dish!! Thanks Mary!!
I absolutely love this recipe. I never thought I would like something so much. It was my first time and I am craving more.
A few questions…
1) If I want to make this for 8 people, any recommendations besides 4x the ingredients?
2) Can anything be made early (day before)?
3) If I wanted to have sausage or meatballs, what would you recommend?
In truth, I want to do this for a pre-Thanksgiving meal with friends. I would have the potatoes, the gravy and make turkey meatball. Thoughts?