Vodka Gnocchi
Indulge in these delightful potato dumplings, perfectly paired with a rich, velvety vodka sauce that will leave your taste buds dancing! With just a handful of simple ingredients like tender potatoes and a splash of smooth vodka, this gnocchi dish is both comforting and sophisticated. Get ready to impress your friends and family with this easy-to-make Italian classic!
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 stalk celery
- 2 cloves garlic, sliced
- 600g Maris piper potatoes (21.2 oz)
- 1 shallot, finely minced
- whole tube of tomato puree
🥛Dairy & Eggs(3)
- 200ml double cream/ heavy cream (6.76 fl oz)
- 2 egg yolks
- 1/4 cup freshly grated Parmesan (60 ml)
🫙Pantry Staples(2)
- 300g all purpose flour (2.4 cup)
- olive oil
📦Other(1)
- 2 shots vodka
👨🍳 Instructions
- 1
Preheat oven to 180 degrees Celsius. Lay potatoes on a tray and cover with olive oil and salt, rubbing all around them until evenly coated.
- 2
Bake potatoes in oven for 1 hour until soft in centre.
- 3
Once finished, let cool down for 10-15 mins until you can touch without burning yourself.
- 4
Cut in half and spoon out inside, then put flesh of potato in a ricer and pass through.
- 5
Sprinkle a handful of flour on-top and knead until a slight dough is formed.
- 6
Place 2 egg yolks in centre and springy flour on-top. Knead until egg is incorporated and sprinkle flour on top. Keep repeating process until all the flour is incorporated into the dough. Knead until smooth.
- 7
Cut the dough into 4 equal parts and roll out each into a log.
- 8
Cut the log into smaller even sizes. Sprinkle flour on-top tray and put made gnocchi on-top and sprinkle a little more - set aside.
- 9
Cut shallot and garlic. Sautee for 2 mins in medium heated pan with olive oil.
- 10
Then add 1 stalk of basil and 1 tube of tomato puree, sautee for 2 mins.
- 11
Deglaze pan with 2 shots of vodka and flambé (MAKE SURE YOU STEP BACK ONCE YOU LIGHT IT!!) should take under 2 mins.
- 12
Once alcohol is burnt off, add 200ml double cream, 1 tsp salt + 0.5 tsp black pepper, 1 tsp sugar and 1/4 cup Parmesan.
- 13
Chuck gnocchi into boiling water until they float, once they do put gnocchi into the sauce and coat until evenly incorporated within the sauce.
- 14
ENJOY 🫡
Share this recipe
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Vodka Gnocchi
Indulge in these delightful potato dumplings, perfectly paired with a rich, velvety vodka sauce that will leave your taste buds dancing! With just a handful of simple ingredients like tender potatoes and a splash of smooth vodka, this gnocchi dish is both comforting and sophisticated. Get ready to impress your friends and family with this easy-to-make Italian classic!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 stalk celery
- 2 cloves garlic, sliced
- 600g Maris piper potatoes (21.2 oz)
- 1 shallot, finely minced
- whole tube of tomato puree
🥛Dairy & Eggs(3)
- 200ml double cream/ heavy cream (6.76 fl oz)
- 2 egg yolks
- 1/4 cup freshly grated Parmesan (60 ml)
🫙Pantry Staples(2)
- 300g all purpose flour (2.4 cup)
- olive oil
📦Other(1)
- 2 shots vodka
👨🍳 Instructions
- 1
Preheat oven to 180 degrees Celsius. Lay potatoes on a tray and cover with olive oil and salt, rubbing all around them until evenly coated.
- 2
Bake potatoes in oven for 1 hour until soft in centre.
- 3
Once finished, let cool down for 10-15 mins until you can touch without burning yourself.
- 4
Cut in half and spoon out inside, then put flesh of potato in a ricer and pass through.
- 5
Sprinkle a handful of flour on-top and knead until a slight dough is formed.
- 6
Place 2 egg yolks in centre and springy flour on-top. Knead until egg is incorporated and sprinkle flour on top. Keep repeating process until all the flour is incorporated into the dough. Knead until smooth.
- 7
Cut the dough into 4 equal parts and roll out each into a log.
- 8
Cut the log into smaller even sizes. Sprinkle flour on-top tray and put made gnocchi on-top and sprinkle a little more - set aside.
- 9
Cut shallot and garlic. Sautee for 2 mins in medium heated pan with olive oil.
- 10
Then add 1 stalk of basil and 1 tube of tomato puree, sautee for 2 mins.
- 11
Deglaze pan with 2 shots of vodka and flambé (MAKE SURE YOU STEP BACK ONCE YOU LIGHT IT!!) should take under 2 mins.
- 12
Once alcohol is burnt off, add 200ml double cream, 1 tsp salt + 0.5 tsp black pepper, 1 tsp sugar and 1/4 cup Parmesan.
- 13
Chuck gnocchi into boiling water until they float, once they do put gnocchi into the sauce and coat until evenly incorporated within the sauce.
- 14
ENJOY 🫡