Best 2 Gnocchi Alla Vodka Recipes

Gnocchi alla vodka is a classic Italian dish that is sure to impress your taste buds. This creamy, flavorful pasta dish is made with pillowy gnocchi, a luscious vodka sauce, and a sprinkling of Parmesan cheese. It's a quick and easy meal that is perfect for a weeknight dinner or a special occasion. This recipe includes two variations: a traditional gnocchi alla vodka and a spicy version with a kick. Both versions are delicious and sure to please everyone at your table. So grab your ingredients and let's get cooking!

Here are our top 2 tried and tested recipes!

GNOCCHI ALLA VODKA WITH GROUND BEEF

Gnocchi Alla Vodka with Ground Beef image

This gnocchi has a vodka cream sauce and just the right amount of ground sirloin to give substance without being too heavy.

Provided by thedailygourmet

Categories Gnocchi

Time 30m

Yield 3

Number Of Ingredients 13

Ingredients

1 (16 ounce) package gnocchi
2 teaspoons olive oil
1 medium shallot, minced
3 cloves garlic, minced
8 ounces ground sirloin
½ teaspoon salt
¼ teaspoon dried red pepper flakes
2 ounces tomato paste
¼ cup vodka
¾ cup heavy whipping cream
½ cup freshly grated Parmesan cheese
2 tablespoons freshly grated Parmesan cheese
fresh basil leaves, chiffonade

Steps:

Bring a pot of water to boil. Add gnocchi and cook until floating, 5 to 6 minutes. Drain, reserving 1/2 cup cooking water.
Meanwhile, heat olive oil in a large pan over medium-low heat; add shallot and garlic. Gently cook until shallot has softened and garlic is fragrant, 3 to 5 minutes.
Turn heat up to medium and add the ground sirloin, salt, and red pepper flakes. Add in tomato paste. Allow tomato paste to caramelize. Pour in vodka and deglaze the pan by bringing sauce to a boil while scraping the browned bits with a wooden spoon. Let simmer for 5 minutes.
Pour cream into the pan and stir until the paste has completely incorporated. Allow to gently simmer until the sauce begins to thicken, 5 to 10 minutes. Sprinkle in 1/2 cup plus 2 tablespoons Parmesan cheese and stir until it melts.
Add drained gnocchi to the pan along with reserved 1/2 cup water. Serve topped with basil leaves.

Nutrition Facts : Calories 702.7 calories, Carbohydrate 36.5 g, Cholesterol 171.4 mg, Fat 44.5 g, Fiber 2.4 g, Protein 29.1 g, SaturatedFat 25.2 g, Sodium 915.6 mg

GNOCCHI ALLA VODKA

Gnocchi alla Vodka image

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

Provided by Brian Genest

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 1h50m

Yield 4

Number Of Ingredients 17

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 741.7 calories, Carbohydrate 79 g, Cholesterol 137.1 mg, Fat 32.7 g, Fiber 7.4 g, Protein 28.4 g, SaturatedFat 17.6 g, Sodium 1401.3 mg, Sugar 12.4 g

Tips:

For the best results, use high-quality vodka. A good vodka will have a smooth flavor and won't overpower the other ingredients in the dish.
Be careful not to overcook the gnocchi. Gnocchi should be cooked until they are tender but still slightly firm. Overcooked gnocchi will be mushy.
If you don't have heavy cream, you can use milk instead. However, the sauce will be thinner and less creamy.
Garnish the dish with freshly grated Parmesan cheese and chopped parsley. This will add a pop of flavor and color to the dish.

Conclusion:

Gnocchi alla vodka is a delicious and easy-to-make dish that is perfect for a weeknight meal. The creamy vodka sauce is rich and flavorful, and the gnocchi are perfectly cooked. This dish is sure to be a hit with your family and friends.