Name: Gnocchi in Vodka Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 16 oz gnocchi (shelf stable or fresh); 2 tbsp salted butter; 1/2 yellow onion, chopped; 3 cloves garlic, minced; 3 tbsp vodka; 28 oz crushed tomatoes; 2 tbsp tomato paste; 10 basil leaves; 1 cup heavy cream; 1/2 cup freshly grated Parmesan cheese

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Introduction

This creamy gnocchi in vodka sauce is a comforting and flavorful Italian-inspired dish that’s quick to prepare. With tender gnocchi bathed in a rich tomato and cream sauce infused with basil and a splash of vodka, it’s perfect for a satisfying weeknight dinner.

The image shows a close-up view of a white plate filled with creamy orange gnocchi covered in a thick sauce. The gnocchi pieces are small, soft, and round, evenly coated with the rich sauce that has a smooth and slightly glossy texture. On top, there is a light sprinkle of finely grated white cheese, adding texture contrast. One small green basil leaf is placed near the center, adding a touch of color. The plate rests on a white marbled surface, and in the background, two cans of tomato products are partially visible, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz gnocchi (shelf stable or fresh)
2 tbsp salted butter
1/2 yellow onion, chopped
3 cloves garlic, minced
3 tbsp vodka
28 oz crushed tomatoes
2 tbsp tomato paste
10 basil leaves
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese

Instructions

Step 1: Add butter to a 4-quart pan or pot and heat over medium heat until melted.
Step 2: Add chopped onions and minced garlic. Cook for about 7 minutes, stirring occasionally, until the onions are soft.
Step 3: Stir in the tomato paste and mix well to combine.
Step 4: Pour in the vodka, stir thoroughly, and let the mixture simmer for 3 minutes to cook off the alcohol.
Step 5: Add crushed tomatoes, reduce heat to low, and cook the sauce for 20 minutes, stirring occasionally.
Step 6: Transfer the sauce and basil leaves to a high-speed blender. Blend until very smooth and creamy.
Step 7: Pour the blended sauce back into the pot and cook for an additional 5 minutes on low heat.
Step 8: Meanwhile, cook the gnocchi according to the package directions, usually boiling until they float to the surface.
Step 9: Remove the sauce from heat and stir in the heavy cream and grated Parmesan cheese until well combined.
Step 10: Drain the cooked gnocchi and add them directly to the sauce. Stir gently to coat the gnocchi evenly and serve warm.

Tips & Variations

For a vegetarian version, ensure the Parmesan cheese does not contain animal rennet.
Substitute vodka with dry white wine if preferred.
Add red pepper flakes to the sauce for a subtle spicy kick.
Use fresh basil for the best flavor, but dried basil can be substituted if necessary—reduce the quantity to 1 teaspoon.
If you don’t have a blender, you can finely chop the basil and stir it into the sauce, though the texture will be less smooth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or water if the sauce has thickened too much.

How to Serve

The image shows a plate of gnocchi covered in a thick orange-red creamy sauce, evenly spread over the surface with small chunks of gnocchi visible through the sauce. The gnocchi have a soft, slightly rounded texture, and the sauce has a smooth, glossy finish. On top, there is a light sprinkling of finely grated white cheese creating a delicate layer of texture, with a small green leaf placed in the middle for contrast. The plate is white and sits on a white marbled surface with two cans of tomato paste and crushed tomatoes partially visible at the top edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Just cook them directly from frozen according to package instructions before mixing with the sauce.

Is it necessary to use vodka in the sauce?

While vodka adds a subtle depth and enhances the tomato flavors, you can substitute it with dry white wine or omit it altogether if preferred. The sauce will still be delicious.