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Gnocchi alla Vodka
Gnocchi alla Vodka
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
110 minutes
Indulgent potato gnocchi with creamy vodka sauce.
Ingredients:
  • 2 medium russet potatoes
  • 1.5 cups all-purpose flour
  • 0.5 cup ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 1 large egg
  • 0.25 cup salted butter
  • 1 cup diced pancetta
  • 1 medium shallot, minced
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 0.25 cup vodka
  • 2 (28 ounce) cans whole tomatoes, preferably San Marzano
  • 0.33333334326744 cup grated Parmesan cheese
  • 3 tablespoons tomato paste
  • 0.25 cup chopped fresh basil, or more to taste
  • 0.25 cup heavy cream
  • salt and ground black pepper to taste
Instructions:
  • Preheat the oven to 400°F (200°C). Poke potatoes multiple times to allow steam to escape.
  • Place in the preheated oven and bake until tender, approximately 30 minutes. Then, take it out and allow it to cool to room temperature.
  • After the potatoes have cooled, scoop out the flesh from the skins into a mixing bowl, discarding the skins. Mash the potatoes thoroughly to remove any lumps. Add flour, Parmesan cheese, ricotta cheese, and egg. Knead the mixture until a smooth dough forms. Cover and allow to rest for 30 minutes.
  • Take the dough and divide it into baseball-sized balls. Roll each ball on a generously floured work surface into a rope the thickness of a nickel. Cut the ropes into 1-inch sections, and gently roll the tines of a fork over each piece to create divots for soaking up the sauce, giving them an authentic gnocchi appearance.
  • In a saucepan over medium heat, melt butter. Cook pancetta until browned for 4 to 5 minutes. Set pancetta aside. Add shallot to the drippings and cook until fragrant for about 2 minutes. Stir in garlic and red pepper; cook until fragrant for 30 to 40 seconds.
  • Deglaze the pan by pouring in vodka and using a wooden spoon to scrape up any browned bits. Allow the liquid to reduce by half. Lower the heat to medium-low and stir in the tomatoes, Parmesan cheese, and tomato paste. Cook the sauce for 7 to 8 minutes. Remove from heat and blend until smooth using an immersion blender.
  • Heat the pot over medium heat, then stir in 1/4 cup of fresh basil and pancetta. Let it simmer for 15 minutes. Pour in the cream and season with salt and pepper, cooking for an additional 4 to 5 minutes.
  • While eagerly awaiting, heat a sizable pot of gently salted water until boiling. Submerge gnocchi in the bubbling water until they rise to the surface, approximately 5 to 6 minutes. Drain and present gnocchi on a plate. Pour sauce generously over the gnocchi and sprinkle with additional basil for an extra pop of flavor. Serve promptly.

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