Gnocchi alla Vodka

Homemade, soft, pillowy potato pasta topped with a rich, creamy vodka sauce.

Print Recipe

Prep Time 45

Cook Time 35

Total Time 1 50

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 3351.5 kcal

Equipment

1 Large Mixing Bowl For gnocchi dough preparation
1 Saucepan For preparing the vodka sauce
1 Immersion Blender To achieve a smooth sauce texture
1 Large Pot For boiling the gnocchi
1 Fork For shaping the gnocchi

Ingredients

Main

2 medium russet potatoes
1 ½ cups all-purpose flour
½ cup ricotta cheese
½ cup grated Parmesan cheese
1 large egg
¼ cup salted butter
1 cup diced pancetta
1 medium shallot minced
3 cloves garlic minced
1 teaspoon red pepper flakes
¼ cup vodka
2 28 ounce cans whole tomatoes, preferably San Marzano
⅓ cup grated Parmesan cheese
3 tablespoons tomato paste
¼ cup chopped fresh basil or more to taste
¼ cup heavy cream
salt and ground black pepper to taste

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Stab potatoes several times to create holes for steam to escape.
Bake in the preheated oven until soft, about 30 minutes. Remove and let cool to room temperature.
When cooled, scoop out potato flesh from skin and transfer to a mixing bowl. Discard skins. Mash flesh thoroughly, removing as many firm lumps as possible. Add flour, Parmesan cheese, ricotta cheese, and egg. Knead mixture until dough is smooth. Cover and let rest for 30 minutes.
Divide dough into several baseball-sized balls. Roll each ball on a generously floured work surface into a rope about as thick as a nickel. Cut the ropes into 1-inch sections. Roll the tines of a fork gently over the top of each piece to give an authentic gnocchi appearance (or a decent facsimile); this creates divots for soaking up the sauce.
Prepare sauce: melt butter in a saucepan over medium heat. Add pancetta and cook until browned, 4 to 5 minutes. Remove pancetta from pan and set aside. Add shallot to the pan drippings and cook until fragrant, about 2 minutes. Add garlic and red pepper and cook until fragrant, 30 to 40 seconds.
Pour vodka into the pan to deglaze; use a wooden spoon to scrape up any browned bits. Let liquid reduce by half. Reduce heat to medium-low and add tomatoes, Parmesan cheese, and tomato paste. Cook sauce for 7 to 8 minutes. Remove from heat and puree with an immersion blender until smooth.
Return pot to medium heat. Add 1/4 cup basil and pancetta. Simmer for 15 minutes. Add cream and season with salt and pepper. Cook for 4 to 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 5 to 6 minutes. Drain and plate gnocchi. Ladle sauce on top and garnish with more basil. Serve immediately.

Notes

1. For truly tender gnocchi, avoid overworking the dough after adding the flour. Mash potatoes while still warm for the smoothest consistency. Russet potatoes are ideal due to their low moisture and high starch content. 2. San Marzano tomatoes are crucial for the sauce's depth of flavor; crushing them by hand before adding helps release their juices. 3. Ensure the pancetta renders properly before removing it to build a flavorful base for the sauce. Deglazing with vodka is essential to capture these browned bits. 4. Taste and adjust seasoning generously throughout the sauce preparation, especially before adding the cream. A pinch of sugar can balance the acidity of the tomatoes if needed.