Description
Gnocchi Alla Vodka is a rich and creamy Italian dish featuring pillowy gnocchi pasta simmered in a flavorful vodka-infused tomato sauce, enhanced with garlic, onions, and a touch of heat from red pepper flakes or Calabrian chili paste. Finished with heavy cream, fresh basil, and Parmesan cheese, this comforting meal is perfect for a quick yet indulgent dinner.
Ingredients
Scale
Sauce Ingredients
- 2 to 3 Tablespoons Olive Oil
- 1 Onion (finely diced)
- 1 Carrot (finely diced)
- 4 Garlic Cloves (minced)
- 3/4 cup Vodka (or Chicken Broth)
- 1 (28-ounce) can Whole Tomatoes (or crushed)
- 1 Tablespoon Tomato Paste
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Red Pepper Flakes
- 2 teaspoons Sugar
- 3/4 to 1 cup Heavy Cream
- 1 Tablespoon Calabrian Chili Paste (optional – omit red pepper flakes if using)
Main Ingredients
- 1 lb. Gnocchi Pasta
- 1/2 cup Parmesan Cheese (freshly grated)
- 6 to 8 Basil Leaves (cut into ribbons)
Instructions
- Sauté Vegetables: Heat a large skillet or Dutch oven over medium heat and add olive oil. Add finely diced onion and carrot, sautéing for 8-10 minutes until softened. Then add minced garlic and sauté for an additional minute to develop the base flavors.
- Deglaze with Vodka: Pour in the vodka (or chicken broth) to deglaze the pan, stirring to lift all browned bits off the bottom. Let the mixture simmer for 5-7 minutes to allow the alcohol to cook off and the flavors to concentrate.
- Add Tomatoes and Seasonings: Stir in whole or crushed tomatoes, tomato paste, salt, pepper, sugar, and red pepper flakes. Break up the tomatoes with a spoon, lower the heat to medium-low, and let the sauce simmer for 10-15 minutes until thickened and flavorful.
- Smooth the Sauce: For a silky texture, carefully use an immersion blender directly in the pan to blend the sauce, or transfer it to a blender in batches. Be cautious as the sauce will be hot.
- Cook Gnocchi in Sauce & Finish: Once blended, add the gnocchi directly into the sauce and cook according to package instructions, usually a few minutes until the gnocchi float. Stir in heavy cream and 1/4 cup of grated Parmesan cheese, mixing well. Taste the sauce and adjust seasoning with additional salt and pepper as needed.
- Garnish and Serve: Top the dish with the remaining freshly grated Parmesan cheese and fresh basil ribbons. Optionally, add Calabrian chili paste for extra heat if not using red pepper flakes. Serve immediately and enjoy.
Notes
- Substitute vodka with chicken broth for a milder, alcohol-free version.
- Use crushed tomatoes for a chunkier sauce or whole tomatoes for a smoother texture after blending.
- Adjust the spice level by adding more or less red pepper flakes or Calabrian chili paste.
- Gnocchi typically cook in a few minutes; they are done when they float to the surface if boiling, or as per package instructions for pan cooking.
- For a vegetarian version, ensure chicken broth is replaced with vegetable broth or use vodka.
