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
Scale
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.
