Gnocchi With Vodka Cream Sauce Recipes

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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

GNOCCHI WITH BACON CREAM SAUCE



Gnocchi with Bacon Cream Sauce image

Amazingly tender gnocchi are bathed in two of the best things in the world: bacon and cream, then sprinkled with cheese for one of the best side dishes ever.

Provided by Eden Westbrook

Categories     Dinner

Time 12m

Number Of Ingredients 11

1 lb gnocchi
Water, enough to fill a large pot 3/4 full
4 strips smoked bacon, chopped
2 cloves garlic, pressed or minced
2 egg yolks, beaten well
1/4 cup (59 mL) milk or cream
1/4 cup (20 g) freshly grated parmesan cheese
1/4 cup (59 mL) chicken broth
1/2 tablespoon cornstarch
Kosher Salt and freshly cracked pepper to taste
Chopped parsley and more parmesan, to garnish

Steps:

  • Bring a large pot of salted water to a boil.
  • While bringing the water to a boil, in a medium mixing bowl, mix together egg yolks, milk, and parmesan cheese with a fork or whisk. Set aside.
  • In a large high sided saute pan or large skillet over medium high heat, cook chopped bacon to desired crispness. At this point, you could remove or keep the rendered bacon fat, it's entirely up to you. Once done, turn heat to low and add garlic. Stir well, making sure garlic doesn't burn.
  • Add gnocchi to the water and cook for 2-3 minutes, or as package describes.
  • Drain gnocchi, then add to the pan. Add the egg mixture to the skillet (heat still on low, or turned off) and mix well.
  • In a small bowl, whisk the chicken stock into the cornstarch, then add to the sauce to thicken. Taste and season with salt and pepper as needed.
  • Serve immediately with parsley and parmesan as garnish.

Nutrition Facts : Calories 222 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 227 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

GNOCCHI WITH SAUSAGE IN VODKA SAUCE



Gnocchi with Sausage in Vodka Sauce image

A quick and tasty dinner main dish. The cheesy vodka sauce goes with the the tender gnocchi and sausage.

Provided by Charles Perkins

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 25m

Yield 4

Number Of Ingredients 7

8 ounces bulk Italian sausage
½ white onion, diced
1 (24 ounce) jar vodka marinara sauce (such as Safeway® Signature Select™)
4 ounces tomato juice, or as needed
⅔ cup shredded mozzarella cheese
½ cup fresh spinach
17 ½ ounces potato gnocchi (such as De Cecco® No. 401)

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in vodka sauce and enough tomato juice until you reached a desired consistency. Stir in mozzarella cheese and spinach.
  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
  • Transfer gnocchi to a plate, cover with sauce, and serve.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 48.2 g, Cholesterol 60.3 mg, Fat 26.6 g, Fiber 5.8 g, Protein 18.3 g, SaturatedFat 12 g, Sodium 1440.3 mg, Sugar 16.4 g

SHRIMP AND GNOCCHI WITH GARLIC PARMESAN CREAM SAUCE



Shrimp and Gnocchi with Garlic Parmesan Cream Sauce image

Light, airy gnocchi tossed with tender shrimp and the most amazing cream sauce you'll want to drink!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 14

1 (16-ounce) package DeLallo Potato Gnocchi
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
1/4 cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth, or more, as needed
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup half and half*
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Steps:

  • In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste. Stir in shrimp and gnocchi, and gently toss to combine. Serve immediately, garnished with parsley, if desired.

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.

More about "gnocchi with vodka cream sauce recipes"

GNOCCHI ALLA VODKA | REAL SIMPLE
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2021-10-02 Creamy tomato sauce blankets every little potato dumpling in this easy take on penne alla vodka. Though it's not a particularly heavy version of …
From realsimple.com
5/5
Calories 547 per serving
Total Time 25 mins
  • Melt 1 tablespoon butter in a large, high-sided skillet over medium-high. Add marinara sauce and vodka; bring to a boil over medium-high, stirring often. Reduce heat to medium. Simmer, stirring occasionally, until scent of vodka has dissipated (or, if using wine or stock, until sauce has slightly thickened), 2 to 3 minutes.
  • Add gnocchi and increase heat to medium-high. Cook, stirring occasionally, until gnocchi is tender and sauce has thickened, about 4 minutes. Add cream; cook, stirring constantly, for 1 minute. Remove from heat. Stir in grated cheese, salt, and remaining 1 tablespoon butter.
  • Toss almonds, parsley, and lemon zest in a small bowl. Using a vegetable peeler, shave remaining 1 ounce cheese into parsley mixture; stir to combine. Sprinkle onto gnocchi.


GNOCCHI ALLA VODKA - BAKER BY NATURE
gnocchi-alla-vodka-baker-by-nature image
2015-10-23 Instructions. For the sauce: Place the olive oil in a large skillet and bring to a simmer over medium heat. Gently crush the garlic cloves with a large …
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4.5/5 (2)
Category Dinner
Cuisine Italian
Total Time 25 mins
  • Place the olive oil in a large skillet and bring to a simmer over medium heat. Gently crush the garlic cloves with a large knife and peel off the papery skins. Add the garlic, crushed red pepper, and salt to the hot oil and cook, stirring occasionally, until the garlic is lightly golden, about 2 minutes. Add the tomatoes into the pan slowly and whisk well to combine. Bring sauce to a boil and simmer, stirring almost constantly, for 5 minutes. Add in the vodka and reduce the heat to a gentle simmer. Use a fork to scoop the garlic cloves out of the sauce and discard them. Add in the cream, butter, and Parmesan cheese and whisk well until they're fully incorporated into the sauce. Remove from heat, stir in gnocchi, and serve.
  • Place a large pot of salted water to a rapid boil over high heat. Cook gnocchi according to package instructions. Drain gnocchi and toss it in the vodka sauce. Plate, sprinkle with additional cheese and parsley, and serve at once.


BAKED GNOCCHI WITH VODKA CREAM SAUCE - CHEF SOUS CHEF
baked-gnocchi-with-vodka-cream-sauce-chef-sous-chef image
2018-11-04 Add the onion and garlic, and cook an additional 3 minutes, stirring every 30- 40 seconds. Pour in the tomatoes, bring to a boil and simmer for 5 …
From chefsouschef.com
5/5 (4)
Category Food And Drink, Main
Cuisine Italian, North American
Calories 397 per serving
  • No. 2 | Place the diced pancetta in a deep skillet or pot. Turn the heat to medium high and cook until crisp, about 5 minutes. Add the onion and garlic, and cook an additional 3 minutes, stirring every 30- 40seconds. Pour in the tomatoes, bring to a boil and simmer for 5 minutes.
  • No. 3 | Remove the sauce from the heat and stir in the vodka. Season the sauce with salt, pepper, chili flakes and basil. Return to heat and continue to simmer, stirring every couple minutes.
  • No. 4 | Once the pasta water comes to a rolling boil, preheat the oven to a high broil. Add the gnocchi to the water. Once the gnocchis float to the top, they are ready.


GNOCCHI IN A VODKA CREAM SAUCE - THE KITCHEN WHISPERER
gnocchi-in-a-vodka-cream-sauce-the-kitchen-whisperer image
2011-11-08 Gnocchi take roughly 5-7 minutes to boil. They, just like ravioli, float when they are done. As soon as you drop the gnocchi, add the cream, red …
From thekitchenwhisperer.net
Estimated Reading Time 2 mins
  • Add the tomato paste and stir. This is probably the most important step to pasta sauce making. You *almost* want to just burn the tomato paste. Mix it with the onions and garlic and once you smell the tomato paste cooking (trust me, you will smell it). If you burn it, start all over. Honestly, at a medium-high heat this will take about 3-5 minutes at most.


MAGGIANO'S GNOCCHI & ITALIAN SAUSAGE RECIPE | MYRECIPES

From myrecipes.com
5/5 (1)
Published 2021-08-13
Servings 1
  • Boil water in a large pot to cook gnocchi. Place gnocchi in the pot. The gnocchi is done when they float to the top. Drain pasta and reserve 1/4 c. cooking water.
  • Puree half the tomatoes in a blender until smooth. Coarsely chop the remaining tomatoes, removing seeds and cores. Place pureed and chopped tomatoes in a liquid measuring cup and add reserved tomato liquid to equal 2 cups.
  • Heat oil in a saucepan over medium heat until it simmers. Add onion and tomato paste. Cook for about 3 minutes, stirring occasionally, until the onions are translucent.
  • Remove the pan from the burner to add the vodka. Return pan to medium-high heat and simmer for approximately 8-10 minutes, stirring frequently until the alcohol flavor has cooked off.
  • Add cooked gnocchi to the sauce and simmer for an additional 30 seconds. Toss gnocchi to coat with sauce. [3] Add reserved pasta water if the sauce is too thick.


ONE PAN GNOCCHI ALLA VODKA • SALT & LAVENDER
2018-01-30 Instructions. Add the olive oil and onion into a deep skillet over medium-high heat and sauté for 5-7 minutes (ok if the onion lightly browns). Add the garlic to the pan and cook …
From saltandlavender.com
5/5 (10)
Total Time 20 mins
Category Main Course
Calories 409 per serving
  • Add the olive oil and onion into a deep skillet over medium-high heat and sauté for 5-7 minutes (ok if the onion lightly browns).
  • Stir in the Italian seasoning, half-and-half, and gnocchi. Give it a good stir, then reduce the heat to medium. Cover the pan and cook for 5 minutes.


7 PERFECT SAUCES FOR GNOCCHI - THE SPRUCE EATS

From thespruceeats.com
  • Gnocchi With Butter, Sage, and Shaved Parmesan. Sage and potatoes are a natural pairing, so dishes like gnocchi alla salvia (gnocchi with sage) are Italian classics.
  • Gnocchi With Tomato Sauce and Fresh Basil. Believe it or not, carrots are a highly recommended addition to tomato pasta sauce for their sweetness, fresh flavor, and bright aroma.
  • Gnocchi With Pesto Sauce. Purists define a pesto as a sauce made with basil, olive oil, pine nuts, Parmesan, and garlic. But these days, you can use any leafy green (spinach, parsley, mint, whatever), as well as any sort of nut, such as walnuts, pistachios, or almonds.
  • Gnocchi With Mushroom Cream Sauce. Here's another classic seasonal pairing. So many mushrooms appear in autumn—the woodsy porcini, chanterelles, and more—that it's natural to combine them with potatoes and sage.
  • Gnocchi With Gorgonzola Sauce. This sauce is so yummy. The zesty flavor of the Gorgonzola (an Italian blue cheese similar to Roquefort, Stilton, or Maytag) really wakes up the mild flavor of the potatoes, and the creamy texture complements the fluffy, pillowlike gnocchi.
  • Gnocchi With Primavera Sauce. So far, all the sauces we've listed are quite autumnal or wintery. But lest you think gnocchi is just a cold weather food, let us dissuade you.
  • Gnocchi in Creamy Pink Tomato Sauce. This creamy tomato sauce is comforting yet delicate, especially when prepared with a brightly flavored canned tomato sauce of good quality.


GNOCCHI WITH VODKA CREAM SAUCE BY AMANDA HOFFMAN RECIPE BY ...
2011-07-08 Add the vodka, cream, and tomato sauce, and simmer until the flavors blend, 2 to 3 minutes. I purchased pre-made gnocchi and cooked in boiling water for 5-7 minutes or until the gnocchi floated to the top of the water.
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RICOTTA GNOCCHI WITH VODKA CREAM SAUCE - COOKAHOLIC WIFE
2021-10-21 Instructions for making vodka cream sauce . Start off by cooking the tomatoes. Add the diced tomatoes, with juice, salt and crushed red pepper flakes to a large saucepan. Bring to a boil, then reduce and simmer for 20 minutes. Then add in the vodka and cream. Add vodka and cream to the saucepan and return to a boil. Then turn off the heat and ...
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ONE-POT GNOCCHI WITH VODKA SAUCE | LOVE AND OLIVE OIL
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GNOCCHI WITH CREAM SAUCE RECIPES
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.
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