Recipe courtesy of Mary Berg
Gnocchi alla Vodka
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- Level: Intermediate
- Total: 1 hr 25 min
- Active: 40 min
- Yield: 2 servings
Soft pillows of potato gnocchi coated in a rich tomato vodka sauce! Can you think of anything better? This gnocchi alla vodka is so easy and a family favourite. Serve this Italian pasta dish as comfort food, date night dinner or a crowd-pleasing side.
- Level: Intermediate
- Total: 1 hr 25 min
- Active: 40 min
- Yield: 2 servings
Ingredients
Gnocchi:
Sauce:
Directions
- For the gnocchi: Preheat your oven to 450 degrees F (230 degrees C) and place the potatoes onto a rimmed baking sheet. Pierce the potatoes a few times with a fork then bake in the oven for 45 minutes, or until fork tender, flipping halfway through.
- Cut the potatoes in half and allow them to cool until cool enough to handle. Remove the potato flesh from the skins and, using a potato ricer or masher, rice or thoroughly mash the potatoes until smooth. Transfer the potatoes to a large bowl and allow them to cool to room temperature. Lightly beat the egg yolks, drizzle them over the potatoes and lightly mix together. Add the flour and season with salt, pepper and nutmeg. Mix just until a soft, not too sticky dough comes together, adding more flour if needed. Do not overwork the dough as that will lead to dense gnocchi.
- Lightly dust a rimmed baking sheet with flour and divide the dough into four pieces. On a lightly floured work surface, roll each piece into roughly a 2-centimeter (1-inch) thick log. Cut each log into roughly 2-centimeter (1-inch) lengths and transfer them onto the prepared baking sheet and set aside until ready to cook.
- For the sauce: Melt the butter in a large high-sided pan over medium heat. Add the shallot, season with salt and pepper and cook until lightly golden brown, 2 to 3 minutes. Stir in the garlic and cook for 30 seconds before adding the tomato paste. Cook for 2 minutes, then add the vodka. Allow the vodka to cook down for 1 to 2 minutes to allow the alcohol to cook off, then turn the heat down to low and stir in the cream. Keep the sauce warm over low heat while you cook the gnocchi.
- Bring a large pot of salted water to a boil over high heat. Cook the gnocchi in two batches for 3 to 4 minutes each, or about 1 minute after they have floated to the surface. When the gnocchi are cooked, transfer them directly into the sauce using a slotted spoon. When all of the gnocchi are cooked, gently stir about 1/4 cup of the gnocchi cooking liquid into the sauce and finish with the Parmigiano-Reggiano cheese and chopped basil. Season with salt and pepper. If the sauce is a little thick, stir in another few tablespoons of cooking liquid.
- Serve immediately scattered with more Parmigiano-Reggiano, fresh basil and freshly ground black pepper.
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