Gnocchi Alla Vodka Recipes

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GNOCCHI WITH VODKA CREAM SAUCE



Gnocchi with Vodka Cream Sauce image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

9 potatoes, scrubbed
Kosher salt
2 pounds all-purpose flour
1 egg yolk
10 ounces Parmesan, grated, plus more for serving
2 tablespoons mixed finely chopped herbs (equal parts basil, chives, and parsley)
2 tablespoons mixed finely chopped herbs (equal parts basil, chives, and parsley)
2 tablespoons butter
1 tablespoon finely chopped shallots
1 tablespoon vodka
1 tablespoon heavy cream
1 cup Gabriel's Tomato Sauce, recipe follows
14 ounces canned or fresh ripe tomatoes
3 tablespoons olive oil
6 fresh basil leaves
Kosher salt and freshly ground black pepper

Steps:

  • To make the gnocchi: place the potatoes in a large pot. Cover with water. Add salt and bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes until they are tender, about 35 minutes. Drain the potatoes. When they are just cool enough to handle, peel them then pass them through a food mill.
  • In a large bowl, mix the flour with the egg yolk, cheese and warm potatoes. Work the mixture until it becomes a smooth dough, then incorporate the herbs. Form the dough into 2 balls.
  • On a lightly floured work surface, roll each ball of dough into a 'rope' about 1/2-inch thick. Cut the 'ropes' into 3/4-inch pieces. Arrange the gnocchi on a lightly floured baking sheet. (You can freeze the gnocchi at this point and use straight from freezer.)
  • Shortly before serving, bring a large pot of salted water to boil over high heat. Reduce the heat so the water maintains an active simmer. Working in small batches, drop gnocchi into the water. Cook the gnocchi until they float 3 to 4 minutes, then remove with a slotted spoon and drain fully in a colander.
  • To make the sauce: Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until they soften. Add the vodka, cream, and tomato sauce, and simmer until the flavors blend, 2 to 3 minutes.
  • Immediately before serving, add the gnocchi to the sauce and heat, stirring gently to coat. Spoon the gnocchi into warm bowls and serve.
  • Puree whole tomatoes without their liquid in a food mill. Heat the oil in a large deep skillet over medium heat. Add the pureed tomatoes. Add the basil, season with salt and pepper and simmer, stirring frequently until the sauce is concentrated, about 25 minutes. Remove the basil and refrigerate or freeze until ready to use.

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

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

RIDICULOUS BAKED GNOCCHI WITH VODKA SAUCE



Ridiculous Baked Gnocchi with Vodka Sauce image

Baked Gnocchi with Vodka Sauce! Seriously cozy, seriously addicting. Pillowy-tender gnocchi tossed with an easy five-ingredient vodka sauce, baked under a layer of mozzarella, parmesan, and basil.

Provided by Lindsay

Categories     Dinner

Time 40m

Number Of Ingredients 11

2 tablespoons butter
2 cloves garlic, grated, minced, or very thinly sliced
6 ounces tomato paste
1/4 cup vodka
1 cup heavy cream
1 cup chicken broth or water
1 teaspoon kosher salt (more to taste)
2 DeLallo Gnocchi Kits
1/2 cup mozzarella cheese balls
1/2 cup grated Parmesan cheese
fresh parsley or basil

Steps:

  • Heat butter in a large oven-safe pan over medium low heat. Add garlic; sauté for 5 minutes until soft (don't brown it). Add tomato paste; sauté for 1-2 minutes. Add vodka; sauté for 1-2 minutes. Add cream, broth, and salt. Bring to a low simmer until the sauce coats the back of a spoon and tastes delicious. Remove from heat and set aside.
  • Prep the gnocchi according to package directions. Add to the sauce in the pan, and stir gently to combine.
  • Preheat the oven to the broil setting (500 degrees). Arrange mozzarella balls over the top. Sprinkle with grated Parmesan. Bake for 5-8 minutes until very browned and slightly crisped on top. Sprinkle with parsley or basil leaves and serve with a crisp green salad because DANG this is creamy, cozy, and ridiculous.

Nutrition Facts : Calories 409 calories, Sugar 9.9 g, Sodium 1285.9 mg, Fat 18 g, SaturatedFat 11.4 g, TransFat 1 g, Carbohydrate 54.4 g, Fiber 3.4 g, Protein 8.7 g, Cholesterol 48.3 mg

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