Soft Gnocchi Vodka Sauce (Printable Version)
Tender gnocchi cooked in creamy tomato vodka sauce with garlic, parmesan, and basil highlights.
# Everything You’ll Need:
→ Produce
01 -
1 medium onion, finely diced
02 -
1 medium carrot, finely diced
03 -
4 garlic cloves, minced
04 -
6 to 8 fresh basil leaves, cut into ribbons
→ Pantry
05 -
2 to 3 tablespoons olive oil
06 -
1 (28-ounce) can whole tomatoes
07 -
1 tablespoon tomato paste
08 -
1 teaspoon salt
09 -
1 teaspoon black pepper
10 -
1/2 teaspoon red pepper flakes
11 -
2 teaspoons sugar
12 -
3/4 cup vodka (or chicken broth as substitute)
→ Dairy
13 -
3/4 to 1 cup heavy cream
14 -
1/2 cup freshly grated Parmesan cheese
→ Pasta
15 -
1 pound gnocchi pasta
→ Optional
16 -
1 tablespoon Calabrian chili paste (omit red pepper flakes if used)
# Steps to Cook:
01 -
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and carrot; sauté for 8 to 10 minutes until softened. Add minced garlic and cook for an additional 1 minute, stirring frequently.
02 -
Pour in the vodka or chicken broth, scraping the bottom to deglaze and release browned bits. Simmer gently for 5 to 7 minutes to allow the alcohol to evaporate.
03 -
Incorporate whole tomatoes, tomato paste, salt, black pepper, sugar, and red pepper flakes. Break up the tomatoes with a spoon. Reduce heat to medium-low and let the sauce simmer for 10 to 15 minutes.
04 -
For a smooth texture, carefully blend the sauce using an immersion blender or transfer to a countertop blender, watching for hot splatters.
05 -
Add the gnocchi directly to the sauce and cook until tender. Stir in the heavy cream and 1/4 cup of Parmesan cheese. Adjust seasoning with additional salt and pepper to taste.
06 -
Top with the remaining freshly grated Parmesan and fresh basil ribbons before serving.
# Extra Suggestions:
01 -
For best results, use fresh gnocchi brands such as DeLallo or Rana, or shelf-stable options like De Cecco or Trader Joe’s. Cento San Marzano whole tomatoes are recommended for superior flavor.