Creamy Vodka Gnocchi with Stracciatella
Kayla LaManna
10
5 minutes
30 minutes
Pasta, HOSTING
Ingredients
- 1.5kg potato gnocchi
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 onions, finely sliced
- 4 garlic cloves, minced
- 1–2 teaspoons chilli flakes
- 2 large jars/tins tomato paste
- ⅓ cup vodka
- 2 tins San Marzano tomatoes
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- Large handful fresh basil
- 1 cup thickened cream
- 1 cup freshly grated Parmesan
- 1 tablespoon butter, to finish
- ½ cup reserved cooking water, as needed
To serve
- 200-300g Stracciatella cheese (depending on your preference!)
- Extra basil, to serve
Directions
Heat the olive oil and butter in a large pan over medium heat. Add the onions and cook until beautifully soft, then add the garlic.
Add the tomato paste and chilli flakes and cook for a few minutes until the tomato paste deepens in colour and starts to caramelise.
Pour in the vodka and let it bubble away for a few minutes until mostly cooked off.
Add the San Marzano tomatoes, salt, pepper and a generous handful of basil. Simmer until the tomatoes have broken down and the sauce is rich and reduced.
Add the cream and Parmesan and stir through. For a smoother sauce, give it a quick blend with a stick blender. (I like to blend half so I get the best of both worlds)!
Cook the gnocchi until they float to the surface. Reserve around ½ cup of the cooking water, then drain.
Add the gnocchi straight into the vodka sauce with the reserved cooking water as needed and the final tablespoon of butter. Gently toss until everything is glossy and coated.
Transfer to a large serving dish and top with stracciatella cheese. Finish with fresh basil, and a drizzle of extra virgin olive oil.
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