Gnocchi with vodka sauce

Ingredients

• 2 lb Russet Potatoes (Boiled, peeled, and riced while still hot)
• 1.5 cup All-Purpose Flour (Sifted)
• 1 large Egg (Room temperature, beaten)
• 1 tsp Salt (Kosher or sea salt)
• 2 tbsp Butter (Unsalted, divided)
• 1 tbsp Olive Oil (Extra‑virgin for sautéing)
• 2 cloves Garlic (Minced)
• 0.5 small Onion (Finely diced)
• 2 tbsp Tomato Paste (Canned)
• 0.25 cup Vodka (80 proof, optional for flavor)
• 0.5 cup Heavy Cream (Full‑fat)
• 5 leaves Fresh Basil Leaves (Torn for garnish)
• 0.25 cup Parmesan Cheese (Finely grated)
• 1 small Cheese Wheel (e.g., Pecorino or Mozzarella) (About 200 g, used as a serving bowl and flambéed)
• to taste Black Pepper (Freshly ground)

Instructions

1. Boil the Potatoes

   Place the peeled potatoes in a large pot, cover with cold water, add a pinch of salt and bring to a boil. Cook until fork‑tender, about 15‑20 minutes.

   Time: PT20M

   Temperature: Boiling

2. Rice the Potatoes

   Drain the potatoes and while still hot, push them through a potato ricer into a large mixing bowl. Let cool for 5 minutes.

   Time: PT5M

3. Make the Gnocchi Dough

   Add the beaten egg, 1 tsp salt, and 1 cup of the sifted flour to the riced potatoes. Gently mix with a fork until just combined, then gradually add the remaining flour until a soft, slightly sticky dough forms. Do not over‑mix.

   Time: PT5M

4. Roll and Cut the Gnocchi

   Turn the dough onto a lightly floured surface. Roll into a ½‑inch thick rope, then cut into ¾‑inch pieces. Press each piece lightly with the back of a fork to create ridges.

   Time: PT10M

5. Boil the Gnocchi

   Bring a large pot of salted water to a gentle boil. Drop gnocchi in batches; they are done when they float to the surface, about 1‑2 minutes. Remove with a slotted spoon and set aside.

   Time: PT5M

   Temperature: Boiling

6. Prepare the Vodka Sauce

   In a saucepan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Sauté the diced onion until translucent (3‑4 min), then add minced garlic and cook 30 seconds. Stir in tomato paste and cook 2 min. Add vodka, stir, and simmer 3 min to reduce. Reduce heat and stir in heavy cream; simmer 3‑4 min until sauce thickens. Season with salt and pepper.

   Time: PT15M

   Temperature: Medium

7. Crisp the Gnocchi

   In a large skillet, heat 1 tbsp butter over medium‑high heat. Add the boiled gnocchi and sauté until golden brown on each side, about 4‑5 min.

   Time: PT5M

   Temperature: Medium‑high

8. Combine Gnocchi and Sauce

   Add the cooked gnocchi to the vodka sauce, tossing to coat evenly. Cook together for 1‑2 min so the flavors meld.

   Time: PT2M

   Temperature: Medium

9. Serve in the Flaming Cheese Bowl

   Transfer the sauced gnocchi into the hollowed cheese wheel placed on a heat‑proof platter. Sprinkle with grated Parmesan and torn basil. Carefully pour a small amount of high‑proof vodka over the top and ignite with a long lighter. Allow the flame to burn off (about 30 seconds) and extinguish before serving.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

55 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Russet Potatoes: Sweet potatoes
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Butter: Olive oil
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Onion: Shallot
• Instead of Tomato Paste: Crushed tomatoes (1/4 cup)
• Instead of Vodka: White wine (1/4 cup)
• Instead of Heavy Cream: Half‑and‑half
• Instead of Fresh Basil Leaves: Dried basil (1 tsp)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Cheese Wheel (e.g., Pecorino or Mozzarella): Stovetop‑safe ceramic bowl

Equipment Needed

• Large Pot
• Potato Ricer
• Mixing Bowl
• Fork or Whisk
• Rolling Pin
• Knife or Bench Scraper
• Slotted Spoon
• Large Skillet
• Saucepan
• Wooden Spoon
• Fire‑proof Serving Bowl (Cheese Wheel)
• Long Lighter or Match
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Ricing potatoes while still hot to avoid gummy gnocchi
• Mixing dough just until combined to prevent toughness
• Boiling gnocchi only until they float to keep them light
• Crisping gnocchi in butter for texture
• Flambéing the cheese bowl safely with proper fire‑proof equipment

Chef Tips from the Video

• Use a fork to create ridges on each gnocchi piece; the ridges hold more sauce
• Chill the boiled potatoes before ricing for a fluffier texture
• For extra flavor, add a pinch of nutmeg to the gnocchi dough

Troubleshooting

Storage

Refrigerator: Store leftover gnocchi and sauce in airtight containers for up to 3 days.

Freezer: Freeze uncooked gnocchi on a tray, then transfer to a zip‑lock bag; use within 2 months.

Room temperature: Do not store at room temperature; the cheese bowl should be used immediately.

Make-Ahead Tips

• Shape the gnocchi, place on a parchment sheet, and freeze; transfer to a bag before cooking
• Vodka sauce can be prepared up to 24 hours ahead and reheated gently

Frequently Asked Questions