Cold Weather Recipes: Creamy Gnocchi Alla Vodka

Of all the cold weather recipes worth keeping on rotation, few are as comforting as a bowl of gnocchi alla vodka. Vodka sauce is usually poured over penne, but it was practically made for gnocchi. The silky tomato cream clings to every ridge of the little potato dumplings, and when the gnocchi are seared first instead of boiled, you get a golden, slightly crisp outside with a soft, pillowy center. It is the kind of dinner that feels like a restaurant plate but comes together in one skillet in about 35 minutes.

The sauce itself is simple: shallot and garlic softened in butter, a generous spoonful of tomato paste cooked until it darkens, a splash of vodka, then heavy cream and Parmesan. The vodka is not there to make the dish boozy. It sharpens the tomato flavor and keeps the cream from tasting flat, and most of it simmers away before the cream goes in.

Ingredients

For the gnocchi

• 2 packages (16 oz / 450 g each) shelf-stable potato gnocchi – the vacuum-packed kind from the pasta aisle. They can go straight into the pan without boiling.
• 2 tbsp olive oil, divided.

For the vodka sauce

• 2 tbsp unsalted butter.
• 1 medium shallot, finely chopped, and 3 garlic cloves, minced.
• 1/3 cup (85 g) tomato paste – the base of the sauce; it gives deep tomato flavor without making it watery.
• 1/2 tsp red pepper flakes, or less for mild heat.
• 1/4 cup (60 ml) vodka – any plain, unflavored vodka.
• 3/4 cup (180 ml) heavy cream, at room temperature.
• 3/4 cup (60 g) finely grated Parmesan, plus more for serving – grate it yourself; pre-shredded cheese contains anti-caking agents that keep it from melting smoothly.
• 1/2 cup (120 ml) hot water, to loosen the sauce.
• Salt and black pepper, to taste.

To serve

• Fresh basil leaves, torn.

How to Make It

1. Sear the gnocchi – medium-high, 8 to 10 minutes

Break apart any gnocchi stuck together in the package. Heat 1 tablespoon of oil in a large skillet over medium-high heat and add half the gnocchi in a single layer. Leave them alone for 3 to 4 minutes, then stir and cook 1 to 2 minutes more. Transfer to a plate and repeat with the remaining oil and gnocchi. They are ready when they are golden brown on at least one side, puffed and soft when pressed.

2. Soften the aromatics – medium-low, 3 minutes

Lower the heat to medium-low and melt the butter in the same skillet. Add the shallot and cook for 2 minutes, then add the garlic and red pepper flakes and stir for 30 seconds. The shallot should be translucent; the garlic should smell fragrant without browning.

3. Cook the tomato paste – medium, 3 to 4 minutes

Add the tomato paste and stir it constantly into the butter. It will turn from bright red to a deep brick red and start to stick lightly to the pan. That browning is where much of the flavor comes from.

4. Add the vodka – 1 to 2 minutes

Take the skillet off the heat, pour in the vodka, then return it to the heat and stir, scraping up the bottom of the pan. Let it bubble until the raw alcohol smell is gone and the paste looks thick again. Removing the pan from the heat while you pour keeps the vodka from catching a flame on a gas burner.

5. Finish the sauce – low, 3 minutes

Lower the heat and slowly stir in the cream until the sauce is smooth and evenly pink-orange. Add the Parmesan a handful at a time, stirring until melted, then add hot water a little at a time until the sauce is creamy and pourable. Season with salt and pepper. Keep the heat low once the cheese is in; boiling can make it grainy.

6. Toss and serve – 1 to 2 minutes

Return the gnocchi to the skillet and toss gently until coated and warmed through. Serve right away, topped with torn basil and extra Parmesan.

Why the Gnocchi Are Seared, Not Boiled

Boiled gnocchi are soft all the way through and can turn gummy if they sit in a creamy sauce for more than a few minutes. Searing shelf-stable gnocchi in oil gives them a light crust that holds up to the sauce, so they stay tender inside but keep some texture. It also saves a pot of water and makes this a true one-skillet dinner.

If you prefer the classic soft texture, or if you are using fresh refrigerated gnocchi, boil them instead in well-salted water just until they float to the surface, about 2 to 3 minutes. Save 1/2 cup of the cooking water and use it in place of the hot water to loosen the sauce; the starch helps it cling.

Mistakes to Avoid

• Crowding the pan. Too many gnocchi at once steam instead of browning. Two batches are worth the extra 5 minutes.
• Rushing the tomato paste. Raw tomato paste tastes tinny and sharp. Cook it until it darkens before adding the vodka.
• Adding cold cream to a very hot pan. It can separate. Lower the heat first and pour slowly.
• Letting it sit. Gnocchi keep absorbing sauce. Toss and serve right away, and keep a little hot water handy to loosen the sauce if needed.

Variations

• Without vodka: replace it with the same amount of water plus 1 teaspoon of lemon juice. The sauce will be slightly sweeter and less sharp, but still creamy and full of flavor.
• With chicken or sausage: after searing the gnocchi, cook 1 lb (450 g) bite-size chicken breast pieces until no longer pink inside, or 1/2 lb (225 g) crumbled Italian sausage until browned, and set aside with the gnocchi.
• With greens: stir 2 big handfuls of baby spinach into the sauce just before adding the gnocchi back.
• Baked: spread the sauced gnocchi in a baking dish, top with mozzarella and broil 3 to 4 minutes until bubbly, the same idea as our vodka sauce baked ziti.

Storing and Reheating

Gnocchi alla vodka is best eaten fresh, as the gnocchi soften as they sit. Leftovers keep in an airtight container in the refrigerator for 3 to 4 days, the time recommended by University of Florida IFAS Extension for leftovers, which also advises reheating them to 165°F (74°C). Reheat in a skillet over medium-low heat with a few tablespoons of water or milk, stirring gently. Freezing is not recommended: the cream sauce can separate and the gnocchi turn mushy.

More Cold Weather Recipes to Try

For more creamy weeknight pasta, try the Parmesan spinach mushroom pasta skillet, the Cajun shrimp and sausage pasta or the steak mac and cheese. On a slow weekend, a pot roast warms the whole house. Find more ideas among our dinner recipes.

Gnocchi Alla Vodka

Seared potato gnocchi tossed in a silky tomato cream vodka sauce with Parmesan and basil, a cozy one-skillet dinner for cold weather.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 740

Ingredients Method Notes

Ingredients

  

For the gnocchi

• 2 packages shelf-stable potato gnocchi 16 oz / 450 g each
• 2 tbsp olive oil divided

For the vodka sauce

• 2 tbsp unsalted butter
• 1 medium shallot finely chopped
• 3 garlic cloves minced
• 1/3 cup tomato paste 85 g
• 1/2 tsp red pepper flakes
• 1/4 cup vodka 60 ml
• 3/4 cup heavy cream 180 ml, room temperature
• 3/4 cup Parmesan finely grated (60 g), plus more for serving
• 1/2 cup hot water 120 ml
• salt and black pepper to taste

To serve

• fresh basil leaves torn

Method

 

1. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear half the gnocchi in a single layer for 3 to 4 minutes without stirring, then stir and cook 1 to 2 minutes more until golden. Transfer to a plate and repeat with the remaining oil and gnocchi.
2. Lower the heat to medium-low and melt the butter. Cook the shallot for 2 minutes, then add the garlic and red pepper flakes for 30 seconds.
3. Add the tomato paste and cook, stirring constantly, for 3 to 4 minutes until it turns deep brick red.
4. Take the skillet off the heat, add the vodka, then return to the heat and cook 1 to 2 minutes, scraping the pan, until the alcohol smell is gone.
5. Lower the heat and slowly stir in the cream. Add the Parmesan a handful at a time until melted, then loosen with hot water until creamy. Season with salt and pepper.
6. Return the gnocchi to the skillet and toss gently until coated and warmed through. Serve topped with basil and extra Parmesan.

Notes

Storage: refrigerate leftovers in an airtight container for 3 to 4 days and reheat in a skillet over medium-low heat with a splash of water or milk. Freezing is not recommended.

Boiled instead of seared: boil the gnocchi in salted water until they float (2 to 3 minutes) and use 1/2 cup of the cooking water instead of the hot water.

Substitutions: replace the vodka with water plus 1 tsp lemon juice; use half-and-half for a lighter sauce (keep the heat low); add baby spinach, chicken or Italian sausage.

Nutrition is an estimate calculated from standard ingredient values, not a laboratory analysis.