If you’re craving a dish that feels like a warm Italian hug, let me introduce you to the magic of the Gnocchi Alla Vodka Recipe. This cozy, comforting pasta meal combines pillowy gnocchi with a luscious, creamy vodka sauce that’s bursting with subtle spice and bright tomato flavor. It’s the perfect balance of rich and fresh, easy enough for a weeknight but impressive enough to serve when friends come over. Once you dive into this recipe, I promise it will become a beloved favorite in your kitchen rotation.
Ingredients You’ll Need
The ingredients in this recipe are simple but essential, each one playing its part to build layers of flavor and lovely texture. From the sweetness of the carrot and onion to the creamy richness of heavy cream, together they create that unmistakable sauce you’ll want to savor.
- 2 to 3 Tablespoons Olive Oil: Provides a flavorful foundation and helps soften the veggies.
- 1 Onion (finely diced): Adds natural sweetness and depth to the sauce.
- 1 Carrot (finely diced): Balances acidity with a subtle earthy sweetness.
- 4 Garlic Cloves (minced): Brings that classic Italian punch of flavor.
- 3/4 cup Vodka (or Chicken Broth): The star that brightens the sauce and adds a lovely subtle kick.
- 1 (28-ounce) can Whole Tomatoes (or crushed): Forms the vibrant, rich base of the sauce.
- 1 Tablespoon Tomato Paste: Concentrates tomato flavor and deepens the color.
- 1 teaspoon Salt: Enhances every ingredient’s natural flavor.
- 1 teaspoon Pepper: Adds mild heat and seasoning balance.
- 1/2 teaspoon Red Pepper Flakes: For just the right hint of warmth.
- 2 teaspoons Sugar: Cuts acidity and brightens the overall taste.
- 3/4 to 1 cup Heavy Cream: Makes the sauce silky, smooth, and indulgently creamy.
- 1 lb. Gnocchi Pasta: The tender, pillowy vessels that soak up all that luscious sauce.
- 1/2 cup Parmesan Cheese (freshly grated): Adds a nutty, savory finish and a beautiful cheesy richness.
- 6 to 8 Basil Leaves (cut into ribbons): Delivers fresh herbal brightness at the very end.
- 1 Tablespoon Calabrian Chili Paste (optional): For those who love a spicy twist, this adds smoky heat—omit red pepper flakes if you use this.
How to Make Gnocchi Alla Vodka Recipe
Step 1: Sauté the Vegetables
Start by heating your skillet or Dutch oven with olive oil over medium heat. Toss in the finely diced onion and carrot, letting them gently soften for 8 to 10 minutes until they become sweet and tender. Then, add minced garlic and cook for another minute to release its delicious aroma without burning it. This base builds the flavor that makes the sauce truly special.
Step 2: Deglaze with Vodka
Pour in vodka or chicken broth to deglaze the pan, stirring up all those flavorful browned bits stuck to the bottom. Let it simmer for 5 to 7 minutes so the alcohol cooks off, leaving behind a subtle warmth and brightness that lifts the sauce beautifully.
Step 3: Build the Sauce
Stir in your whole tomatoes along with tomato paste, salt, pepper, sugar, and red pepper flakes or Calabrian chili paste if you prefer a spicy kick. Break up the tomatoes with your spoon, lower the heat to medium-low, and let everything simmer together for 10 to 15 minutes. This slow simmer melds all the ingredients into a rich, flavorful tomato sauce.
Step 4: Blend for Creaminess
For a luxuriously smooth sauce, use an immersion blender right in the pan or carefully transfer the sauce to a blender. Blending ensures that the texture is perfectly velvety, making every bite utterly satisfying. Just be careful as the sauce will be hot!
Step 5: Add Gnocchi and Cream
Once smooth, add the gnocchi directly to the sauce. Let them cook gently in the simmering sauce until tender and soft. Stir in the heavy cream and 1/4 cup of freshly grated parmesan cheese. Keep tasting and adjusting the seasoning with salt and pepper to get that perfect balance of creamy, tangy, and savory.
Step 6: Finish with Cheese and Basil
Top the dish with the remaining parmesan cheese and fresh basil ribbons. These final touches add brightness and that irresistible cheesy aroma that will have everyone reaching for seconds.
How to Serve Gnocchi Alla Vodka Recipe
Garnishes
Freshly grated Parmesan and fragrant basil ribbons are the most classic garnishes that highlight the rich sauce and tender gnocchi. For an extra flourish, a drizzle of good-quality olive oil or a sprinkle of crushed Calabrian chili can add special flavor layers.
Side Dishes
This dish shines best on its own but pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette. Garlic bread or a crusty Italian loaf helps scoop up every last bit of the saucy goodness.
Creative Ways to Present
For a dinner party, serve the gnocchi stacked in shallow bowls topped with vibrant basil, a scattering of parmesan shards, and a cracked black pepper finish. Consider adding a few grilled shrimp or pan-seared chicken slices on top for a protein boost that feels celebratory.
Make Ahead and Storage
Storing Leftovers
Store leftover Gnocchi Alla Vodka in an airtight container in the refrigerator for up to 3 days. The gnocchi will soak up the sauce flavors even more, making the next-day meal just as enjoyable.
Freezing
Because gnocchi texture can change after freezing, it’s generally best to freeze the sauce separately. Store the sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating, then add freshly cooked gnocchi for serving.
Reheating
Reheat leftovers gently over low heat on the stove, stirring frequently to prevent the cream from separating. Adding a splash of cream or broth during reheating helps maintain that silky sauce texture and fresh flavor.
FAQs
Can I use regular pasta instead of gnocchi for the Gnocchi Alla Vodka Recipe?
Absolutely! While gnocchi’s pillowy texture is wonderful with this sauce, penne, rigatoni, or even tortellini can be delicious alternatives if gnocchi isn’t on hand.
What if I don’t have vodka? Can I skip it?
If you prefer not to use vodka, chicken broth is a great substitute that still adds depth without the alcohol. The key is to use enough liquid to deglaze and lift the flavors from the pan.
Is the Calabrian chili paste necessary?
It’s totally optional! It adds a smoky, spicy dimension that’s fantastic if you like heat. Feel free to leave it out or replace it with extra red pepper flakes if you prefer a simpler spice profile.
Can this dish be made vegan or dairy-free?
Yes! Use a plant-based cream like coconut or cashew cream and swap the parmesan for a vegan cheese or nutritional yeast for a similar umami flavor. Make sure to use oil instead of butter to keep it dairy-free.
How do I know when the gnocchi are cooked?
The gnocchi are done when they float to the surface of the sauce and are tender all the way through. This usually takes just a few minutes of simmering in the sauce.
Final Thoughts
Making this Gnocchi Alla Vodka Recipe at home is like giving yourself a beautiful taste of Italy in your own kitchen. It’s a dish that’s both simple and luxurious, guaranteed to impress and satisfy. I can’t wait for you to try it and discover just how perfect comfort food can be.
Print
Gnocchi Alla Vodka Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Gnocchi Alla Vodka is a creamy, comforting Italian dish featuring pillowy gnocchi pasta cooked in a rich vodka-infused tomato sauce with a touch of heat from red pepper flakes or Calabrian chili paste. The sauce is enhanced by sautéed onions, carrots, garlic, a splash of vodka to deepen the flavors, and finished with heavy cream and fresh Parmesan cheese. This quick and flavorful meal comes together in just 25 minutes, perfect for a satisfying weeknight dinner.
Ingredients
Sauce Ingredients
- 2 to 3 Tablespoons Olive Oil
- 1 Onion, finely diced
- 1 Carrot, finely diced
- 4 Garlic Cloves, minced
- 3/4 cup Vodka (or Chicken Broth)
- 1 (28-ounce) can Whole Tomatoes (or crushed)
- 1 Tablespoon Tomato Paste
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Red Pepper Flakes
- 2 teaspoons Sugar
- 3/4 to 1 cup Heavy Cream
- 1 Tablespoon Calabrian Chili Paste (optional, omit red pepper flakes if used)
Pasta and Garnishes
- 1 lb. Gnocchi Pasta
- 1/2 cup Parmesan Cheese, freshly grated (divided)
- 6 to 8 Basil Leaves, cut into ribbons
Instructions
- Sauté Vegetables: Heat a large skillet or Dutch oven over medium heat and add olive oil. Add finely diced onion and carrot and sauté for 8-10 minutes until softened. Add minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Deglaze with Vodka: Pour in the vodka (or chicken broth if using) and stir to deglaze the pan, scraping up any browned bits. Let the mixture simmer for 5-7 minutes to allow the alcohol to cook off and the flavors to meld.
- Add Tomatoes and Seasonings: Stir in the whole tomatoes, tomato paste, salt, pepper, red pepper flakes, and sugar. Break the tomatoes up with a spoon to create a chunky sauce. Reduce heat to medium-low and allow to simmer uncovered for 10-15 minutes, stirring occasionally.
- Blend the Sauce (Optional): For a smoother texture, carefully use an immersion blender directly in the pan or transfer the sauce to a blender (be cautious with hot liquids) and blend until smooth.
- Cook Gnocchi in Sauce: Add the gnocchi directly into the simmering sauce. Stir in the heavy cream and 1/4 cup of the freshly grated Parmesan cheese. Mix gently, allowing the gnocchi to cook through in the sauce, about 2-3 minutes. Taste and adjust seasoning with more salt and pepper if needed.
- Finish and Serve: Remove from heat and stir in the sliced basil leaves. Serve topped with the remaining Parmesan cheese and, if desired, additional fresh basil ribbons for garnish.
Notes
- If you prefer a spicier sauce, use the Calabrian chili paste and omit or reduce the red pepper flakes to balance heat.
- For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative and omit Parmesan or use vegan cheese.
- Using vodka enhances the flavor complexity, but chicken broth is a great non-alcoholic substitute.
- The sauce can be made ahead and reheated gently before adding gnocchi.
- Fresh basil adds vibrant flavor; dried basil can be used in a pinch but will be less aromatic.
