Recipe courtesy of Gabriel Viti
Episode: Chicago Tour
Save Recipe Print
Gnocchi with Vodka Cream Sauce
Total:
1 hr 45 min
Prep:
20 min
Cook:
1 hr 25 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 45 min
Prep:
20 min
Cook:
1 hr 25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Gnocchi: 
Vodka Cream Sauce:
Gabriel's Tomato Sauce:

Directions

Vodka Cream Sauce:

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.

Gabriel's Tomato Sauce:

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. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Ricotta Gnocchi

Recipe courtesy of Geoffrey Zakarian

Gnocchi

Recipe courtesy of Lidia Bastianich

Gnocchi

Recipe courtesy of Maxwell's East Coast Eatery

Gnocchi

Recipe courtesy of Lidia Bastianich

Potato Gnocchi

Recipe courtesy of Michael Chiarello

Spinach Gnocchi

Recipe courtesy of Guy Fieri

Gnocchi Cavofiore'

Recipe courtesy of Jodi-Paul Wooster|Andrew Bray

Plum Gnocchi

Recipe courtesy of Lidia Bastianich

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.