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 🫡
💡 Pro Tips
- ✓Bake the potatoes rather than boiling them, since boiling adds excess water (potatoes can absorb up to 15% extra moisture) that forces you to add more flour and results in gummy, dense gnocchi.technique180°C for 1 hour
- ✓Rice the potatoes while still warm (above 60°C) because starch granules are more pliable at this temperature and separate cleanly, preventing the gluey texture that develops as cooled starch re-firms and clumps.timingabove 60°C
- ✓Use only egg yolks instead of whole eggs since the extra water and proteins in whites promote gluten development, and gnocchi dough only needs minimal gluten to hold shape without becoming rubbery.ingredient2 yolks per 4 potatoes
- ✓Knead the dough for no more than 1-2 minutes total, adding flour incrementally in small sprinkles, because overworking activates gluten strands and turns pillowy gnocchi into tough, chewy dumplings.technique1-2 minutes
- ✓Pass the potato through a ricer with holes no larger than 3mm to ensure uniformly fine texture, since larger potato chunks create pockets that require more flour to bind, diluting the potato flavor.equipment3mm holes
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 🫡
💡 Pro Tips
- ✓Bake the potatoes rather than boiling them, since boiling adds excess water (potatoes can absorb up to 15% extra moisture) that forces you to add more flour and results in gummy, dense gnocchi.technique180°C for 1 hour
- ✓Rice the potatoes while still warm (above 60°C) because starch granules are more pliable at this temperature and separate cleanly, preventing the gluey texture that develops as cooled starch re-firms and clumps.timingabove 60°C
- ✓Use only egg yolks instead of whole eggs since the extra water and proteins in whites promote gluten development, and gnocchi dough only needs minimal gluten to hold shape without becoming rubbery.ingredient2 yolks per 4 potatoes
- ✓Knead the dough for no more than 1-2 minutes total, adding flour incrementally in small sprinkles, because overworking activates gluten strands and turns pillowy gnocchi into tough, chewy dumplings.technique1-2 minutes
- ✓Pass the potato through a ricer with holes no larger than 3mm to ensure uniformly fine texture, since larger potato chunks create pockets that require more flour to bind, diluting the potato flavor.equipment3mm holes