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Gnocchi alla vodka
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.
SERVES
2
Ingredients
Gnocchi
- 4 medium (about 1 kg) russet potatoes
- 2 egg yolks
- 1 cup (135 g) all-purpose flour, plus ½ cup for dusting
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
Vodka Sauce
- 3 tablespoons (42 g) unsalted butter
- 1 large shallot, finely minced
- Kosher salt and freshly ground black pepper, to season
- 3 garlic cloves, finely minced
- 2/3 cup or 1 can (156 ml) tomato paste
- 1/4 cup (60 ml) vodka
- 1/2 cup (125 ml) 35% cream
- 1/2 cup (50 g) finely grated Parmigiano-Reggiano cheese, plus extra for serving
- 2 tablespoons finely chopped basil, plus extra for serving
Directions
Gnocchi
- Preheat your oven to 450°F (230°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 them together. Add 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 two cm (one inch) thick log. Cut each log into roughly two cm (one inch) lengths and transfer them onto the prepared baking sheet and set aside until ready to cook.
Vodka 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, about two to three minutes.
- Stir in the garlic and cook for 30 seconds before adding the tomato paste. Cook for two minutes then add the vodka. Allow the vodka to cook down for about one to two 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.
Gnocchi
- Bring a large pot of salted water to a boil over high heat.
- Cook the gnocchi in two batches for three to four minutes each or about one minute after they have floated to the surface.
- When the gnocchi is cooked, transfer it directly into the sauce using a slotted spoon.
To Serve
- When all of the gnocchi are cooked, gently stir about a quarter 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. Enjoy!
