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Bowl of gnocchi alla vodka in creamy pink-orange sauce with shaved Parmesan, fresh basil and black pepper, one of our favorite cold weather 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
Cook Time 25 minutes
Total Time 35 minutes
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.