Gnocchi with Vodka Cream Sauce

Recipe courtesy Gabriel Viti, copyright 2003

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Picture of Gnocchi with Vodka Cream Sauce Recipe Photo: Gnocchi with Vodka Cream Sauce Recipe
Rated 4 stars out of 5
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Total Time:
1 hr 45 min
Prep
20 min
Cook
1 hr 25 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

Gnocchi:

Vodka Cream Sauce:

Directions

To make the gnocchi: place the potatoes in a large pot. Cover with water. Add salt and bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes until they are tender, about 35 minutes. Drain the potatoes. When they are just cool enough to handle, peel them then pass them through a food mill.

In a large bowl, mix the flour with the egg yolk, cheese and warm potatoes. Work the mixture until it becomes a smooth dough, then incorporate the herbs. Form the dough into 2 balls.

On a lightly floured work surface, roll each ball of dough into a 'rope' about 1/2-inch thick. Cut the 'ropes' into 3/4-inch pieces. Arrange the gnocchi on a lightly floured baking sheet. (You can freeze the gnocchi at this point and use straight from freezer.)

Shortly before serving, bring a large pot of salted water to boil over high heat. Reduce the heat so the water maintains an active simmer. Working in small batches, drop gnocchi into the water. Cook the gnocchi until they float 3 to 4 minutes, then remove with a slotted spoon and drain fully in a colander.

To make the sauce: Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until they soften. Add the vodka, cream, and tomato sauce, and simmer until the flavors blend, 2 to 3 minutes.

Immediately before serving, add the gnocchi to the sauce and heat, stirring gently to coat. Spoon the gnocchi into warm bowls and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Gabriel's Tomato Sauce:

14 ounces canned or fresh ripe tomatoes

3 tablespoons olive oil

6 fresh basil leaves

Kosher salt and freshly ground black pepper

Puree whole tomatoes without their liquid in a food mill. Heat the oil in a large deep skillet over medium heat. Add the pureed tomatoes. Add the basil, season with salt and pepper and simmer, stirring frequently until the sauce is concentrated, about 25 minutes. Remove the basil and refrigerate or freeze until ready to use.

Yield: 2 cups

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Newest Ratings and Reviews

Read all 8 reviews

  • on November 24, 2012

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    It was a decent recipe but with a few additions (iGarlic, Oregano, and other spices it could be a 5 star recipe. The sauce used in vodka sauce is a little bland and missing some flavor. Serves 5 people nicely.

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  • on January 30, 2012

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    The serving size was way off...it made enough gnocchi for at least 4 meals for my family of 3. I had to add more to the sauce to have enough, I added 1 tsp minced garlic to the sauce. Added a couple of cut up chicken breasts to it as well. It was delish, best new recipe I've tried in awhile!

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  • on March 26, 2010

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    i went with a "use what i have" approach. i didnt have any vodka so i used some strong beer. i didnt have a shallot so i used an onion. i didnt have any heavy cream so i used milk and a little sour cream. i also mixed in about a quarter cup of sharp white cheddar. i turned out wonderful.

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