Description
Homemade Gnocchi with Vodka Sauce features soft, pillowy dumplings coated in a creamy tomato sauce that clings to every bite. With a light touch and the right potato technique, this dish comes together into a comforting, restaurant-style meal at home. The vodka enhances the sauce’s smooth texture and balance without overpowering it.
Ingredients
- 2 pounds russet potatoes (whole, skins on)
- 1 cup all-purpose flour (plus extra for dusting)
- 1 large egg (room temperature, lightly beaten)
- 1 teaspoon salt (fine)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup vodka
- 1 cup crushed tomatoes (canned, good quality)
- 3/4 cup heavy cream (room temperature)
- 1/2 cup grated Parmesan cheese (freshly grated)
- Salt and black pepper to taste
- Fresh basil (chopped, for garnish)
Instructions
- Cook Potatoes (212°F, 25 minutes): Boil whole potatoes in salted water at 212°F for 25 minutes until fork-tender; skins should split slightly.
- Rice Potatoes (warm handling, 5 minutes): Peel and rice while warm; spread out and let steam escape for 5 minutes until dry to the touch.
- Make Dough (room temp, 3 minutes): Mix potatoes, flour, egg, and salt gently until just combined; dough should feel soft but not sticky.
- Shape Gnocchi (room temp, 7 minutes): Roll into ropes and cut into 1-inch pieces; lightly dust with flour; pieces should hold shape without sticking.
- Boil Gnocchi (212°F, 3 minutes): Cook in boiling water until they float and stay afloat for 30 seconds; remove when they look slightly puffed.
- Start Sauce (350°F pan, 2 minutes): Heat butter and olive oil in a pan; sauté garlic and pepper flakes until fragrant and lightly golden.
- Add Vodka (350°F, 2 minutes): Pour in vodka and simmer until reduced by half; smell should mellow, not sharp.
- Add Tomatoes (325°F, 8 minutes): Stir in crushed tomatoes and simmer until slightly thickened and deeper in color.
- Finish Sauce (300°F, 3 minutes): Add cream and Parmesan; stir until silky and smooth with a light pink color.
- Combine (300°F, 2 minutes): Add gnocchi to sauce; toss gently until coated and glossy; gnocchi should look plump and tender.
Notes
- Substitution: Use store-bought gnocchi to save time; reduce cooking time accordingly.
- Make-ahead: Dough can be prepared 1 day in advance and refrigerated tightly wrapped.
- Storage: Keep leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheating: Warm gently on stovetop at 300°F for 5–7 minutes with a splash of cream or water.
- Serving: Pair with a crisp salad or roasted vegetables; for a heartier meal, serve alongside Baked Chicken Drumsticks.
Nutrition
- Array