The appropriate amount of ground sirloin and a vodka cream sauce give this gnocchi depth without being overpowering.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 3 |
Ingredients
- 1 (16 ounce) package gnocchi
- 2 teaspoons olive oil
- 1 medium shallot, minced
- 3 cloves garlic, minced
- 8 ounces ground sirloin
- ½ teaspoon salt
- ¼ teaspoon dried red pepper flakes
- 2 ounces tomato paste
- ¼ cup vodka
- ¾ cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons freshly grated Parmesan cheese
- fresh basil leaves, chiffonade
Instructions
- Bring a pot of water to boil. Add gnocchi and cook until floating, 5 to 6 minutes. Drain, reserving 1/2 cup cooking water.
- Meanwhile, heat olive oil in a large pan over medium-low heat; add shallot and garlic. Gently cook until shallot has softened and garlic is fragrant, 3 to 5 minutes.
- Turn heat up to medium and add the ground sirloin, salt, and red pepper flakes. Add in tomato paste. Allow tomato paste to caramelize. Pour in vodka and deglaze the pan by bringing sauce to a boil while scraping the browned bits with a wooden spoon. Let simmer for 5 minutes.
- Pour cream into the pan and stir until the paste has completely incorporated. Allow to gently simmer until the sauce begins to thicken, 5 to 10 minutes. Sprinkle in 1/2 cup plus 2 tablespoons Parmesan cheese and stir until it melts.
- Add drained gnocchi to the pan along with reserved 1/2 cup water. Serve topped with basil leaves.
Reviews
This was surprisingly good. I added a large can of diced tomatoes and about a cup of 1/2 and 1/2. It made the sauce more liquid and smooth. I also added mashed leftover mixed veggies from previous night (eggplant, potatoes, spinach, basil, oregano, red pepper medley). Also, I used GF rice gnocchi which worked out well.