RIDICULOUS BAKED GNOCCHI WITH VODKA SAUCE
Baked Gnocchi with Vodka Sauce! Seriously cozy, seriously addicting. Pillowy-tender gnocchi tossed with an easy five-ingredient vodka sauce, baked under a layer of mozzarella, parmesan, and basil.
Provided by Lindsay
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat butter in a large oven-safe pan over medium low heat. Add garlic; sauté for 5 minutes until soft (don't brown it). Add tomato paste; sauté for 1-2 minutes. Add vodka; sauté for 1-2 minutes. Add cream, broth, and salt. Bring to a low simmer until the sauce coats the back of a spoon and tastes delicious. Remove from heat and set aside.
- Prep the gnocchi according to package directions. Add to the sauce in the pan, and stir gently to combine.
- Preheat the oven to the broil setting (500 degrees). Arrange mozzarella balls over the top. Sprinkle with grated Parmesan. Bake for 5-8 minutes until very browned and slightly crisped on top. Sprinkle with parsley or basil leaves and serve with a crisp green salad because DANG this is creamy, cozy, and ridiculous.
Nutrition Facts : Calories 409 calories, Sugar 9.9 g, Sodium 1285.9 mg, Fat 18 g, SaturatedFat 11.4 g, TransFat 1 g, Carbohydrate 54.4 g, Fiber 3.4 g, Protein 8.7 g, Cholesterol 48.3 mg
GNOCCHI ALLA VODKA
Homemade, soft, pillowy potato pasta topped with a rich, creamy vodka sauce.
Provided by Brian Genest
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 1h50m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Stab potatoes several times to create holes for steam to escape.
- Bake in the preheated oven until soft, about 30 minutes. Remove and let cool to room temperature.
- When cooled, scoop out potato flesh from skin and transfer to a mixing bowl. Discard skins. Mash flesh thoroughly, removing as many firm lumps as possible. Add flour, Parmesan cheese, ricotta cheese, and egg. Knead mixture until dough is smooth. Cover and let rest for 30 minutes.
- Divide dough into several baseball-sized balls. Roll each ball on a generously floured work surface into a rope about as thick as a nickel. Cut the ropes into 1-inch sections. Roll the tines of a fork gently over the top of each piece to give an authentic gnocchi appearance (or a decent facsimile); this creates divots for soaking up the sauce.
- Prepare sauce: melt butter in a saucepan over medium heat. Add pancetta and cook until browned, 4 to 5 minutes. Remove pancetta from pan and set aside. Add shallot to the pan drippings and cook until fragrant, about 2 minutes. Add garlic and red pepper and cook until fragrant, 30 to 40 seconds.
- Pour vodka into the pan to deglaze; use a wooden spoon to scrape up any browned bits. Let liquid reduce by half. Reduce heat to medium-low and add tomatoes, Parmesan cheese, and tomato paste. Cook sauce for 7 to 8 minutes. Remove from heat and puree with an immersion blender until smooth.
- Return pot to medium heat. Add 1/4 cup basil and pancetta. Simmer for 15 minutes. Add cream and season with salt and pepper. Cook for 4 to 5 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 5 to 6 minutes. Drain and plate gnocchi. Ladle sauce on top and garnish with more basil. Serve immediately.
Nutrition Facts : Calories 741.7 calories, Carbohydrate 79 g, Cholesterol 137.1 mg, Fat 32.7 g, Fiber 7.4 g, Protein 28.4 g, SaturatedFat 17.6 g, Sodium 1401.3 mg, Sugar 12.4 g
SHRIMP AND GNOCCHI WITH GARLIC PARMESAN CREAM SAUCE
Light, airy gnocchi tossed with tender shrimp and the most amazing cream sauce you'll want to drink!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste. Stir in shrimp and gnocchi, and gently toss to combine. Serve immediately, garnished with parsley, if desired.
GNOCCHI WITH SAUSAGE IN VODKA SAUCE
A quick and tasty dinner main dish. The cheesy vodka sauce goes with the the tender gnocchi and sausage.
Provided by Charles Perkins
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in vodka sauce and enough tomato juice until you reached a desired consistency. Stir in mozzarella cheese and spinach.
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
- Transfer gnocchi to a plate, cover with sauce, and serve.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 48.2 g, Cholesterol 60.3 mg, Fat 26.6 g, Fiber 5.8 g, Protein 18.3 g, SaturatedFat 12 g, Sodium 1440.3 mg, Sugar 16.4 g
GNOCCHI WITH VODKA CREAM SAUCE
Steps:
- To make the gnocchi: place the potatoes in a large pot. Cover with water. Add salt and bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes until they are tender, about 35 minutes. Drain the potatoes. When they are just cool enough to handle, peel them then pass them through a food mill.
- In a large bowl, mix the flour with the egg yolk, cheese and warm potatoes. Work the mixture until it becomes a smooth dough, then incorporate the herbs. Form the dough into 2 balls.
- On a lightly floured work surface, roll each ball of dough into a 'rope' about 1/2-inch thick. Cut the 'ropes' into 3/4-inch pieces. Arrange the gnocchi on a lightly floured baking sheet. (You can freeze the gnocchi at this point and use straight from freezer.)
- Shortly before serving, bring a large pot of salted water to boil over high heat. Reduce the heat so the water maintains an active simmer. Working in small batches, drop gnocchi into the water. Cook the gnocchi until they float 3 to 4 minutes, then remove with a slotted spoon and drain fully in a colander.
- To make the sauce: Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until they soften. Add the vodka, cream, and tomato sauce, and simmer until the flavors blend, 2 to 3 minutes.
- Immediately before serving, add the gnocchi to the sauce and heat, stirring gently to coat. Spoon the gnocchi into warm bowls and serve.
- Puree whole tomatoes without their liquid in a food mill. Heat the oil in a large deep skillet over medium heat. Add the pureed tomatoes. Add the basil, season with salt and pepper and simmer, stirring frequently until the sauce is concentrated, about 25 minutes. Remove the basil and refrigerate or freeze until ready to use.
More about "gnocchi with vodka cream sauce food"
GNOCCHI IN A VODKA CREAM SAUCE - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
Estimated Reading Time 2 mins
- Add the tomato paste and stir. This is probably the most important step to pasta sauce making. You *almost* want to just burn the tomato paste. Mix it with the onions and garlic and once you smell the tomato paste cooking (trust me, you will smell it). If you burn it, start all over. Honestly, at a medium-high heat this will take about 3-5 minutes at most.
ONE PAN GNOCCHI ALLA VODKA • SALT ... - SALT & LAVENDER
From saltandlavender.com
5/5 (10)Total Time 20 minsCategory Main CourseCalories 409 per serving
- Add the olive oil and onion into a deep skillet over medium-high heat and sauté for 5-7 minutes (ok if the onion lightly browns).
- Stir in the Italian seasoning, half-and-half, and gnocchi. Give it a good stir, then reduce the heat to medium. Cover the pan and cook for 5 minutes.
GNOCCHI ALLA VODKA - BAKER BY NATURE
From bakerbynature.com
4.5/5 (2)Category DinnerCuisine ItalianTotal Time 25 mins
- Place the olive oil in a large skillet and bring to a simmer over medium heat. Gently crush the garlic cloves with a large knife and peel off the papery skins. Add the garlic, crushed red pepper, and salt to the hot oil and cook, stirring occasionally, until the garlic is lightly golden, about 2 minutes. Add the tomatoes into the pan slowly and whisk well to combine. Bring sauce to a boil and simmer, stirring almost constantly, for 5 minutes. Add in the vodka and reduce the heat to a gentle simmer. Use a fork to scoop the garlic cloves out of the sauce and discard them. Add in the cream, butter, and Parmesan cheese and whisk well until they're fully incorporated into the sauce. Remove from heat, stir in gnocchi, and serve.
- Place a large pot of salted water to a rapid boil over high heat. Cook gnocchi according to package instructions. Drain gnocchi and toss it in the vodka sauce. Plate, sprinkle with additional cheese and parsley, and serve at once.
GNOCCHI ALLA VODKA - REAL SIMPLE
From realsimple.com
Total Time 25 minsCalories 547 per serving
- Melt 1 tablespoon butter in a large, high-sided skillet over medium-high. Add marinara sauce and vodka; bring to a boil over medium-high, stirring often. Reduce heat to medium. Simmer, stirring occasionally, until scent of vodka has dissipated (or, if using wine or stock, until sauce has slightly thickened), 2 to 3 minutes.
- Add gnocchi and increase heat to medium-high. Cook, stirring occasionally, until gnocchi is tender and sauce has thickened, about 4 minutes. Add cream; cook, stirring constantly, for 1 minute. Remove from heat. Stir in grated cheese, salt, and remaining 1 tablespoon butter.
- Toss almonds, parsley, and lemon zest in a small bowl. Using a vegetable peeler, shave remaining 1 ounce cheese into parsley mixture; stir to combine. Sprinkle onto gnocchi.
ONE-POT GNOCCHI WITH VODKA SAUCE - LOVE AND OLIVE OIL
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RICOTTA, GNOCCHI & VODKA SAUCE, OH MY! – CHRISTINA'S FOOD ...
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BAKED GNOCCHI WITH VODKA CREAM SAUCE - CHEF SOUS CHEF
From chefsouschef.com
5/5 (4)Category Food And Drink, MainCuisine Italian, North AmericanCalories 397 per serving
- No. 2 | Place the diced pancetta in a deep skillet or pot. Turn the heat to medium high and cook until crisp, about 5 minutes. Add the onion and garlic, and cook an additional 3 minutes, stirring every 30- 40seconds. Pour in the tomatoes, bring to a boil and simmer for 5 minutes.
- No. 3 | Remove the sauce from the heat and stir in the vodka. Season the sauce with salt, pepper, chili flakes and basil. Return to heat and continue to simmer, stirring every couple minutes.
- No. 4 | Once the pasta water comes to a rolling boil, preheat the oven to a high broil. Add the gnocchi to the water. Once the gnocchis float to the top, they are ready.
RICOTTA GNOCCHI ALLA VODKA - LIVING THE GOURMET - RECIPES
From livingthegourmet.com
Servings 4Total Time 35 minsEstimated Reading Time 7 mins
- In a large cast iron pan, sauté the garlic in butter, olive oil, red pepper, black pepper, and salt until golden. Add the vodka and cook down for about 3 – 5 minutes.
CHEF JUSTIN FRIEDLICH'S GNOCCHI WITH SPICY VODKA SAUCE
From tastetoronto.com
4/5 Category Main DishesCuisine ItalianTotal Time 3 hrs 30 mins
- Bring a pot of water to a rigorous boil, salt the water and cook gnocchi until 2 minutes before it is finished cooking (gnocchi will begin floating once cooked, remove before this happens). Reserve pasta water.
- Add your cheese and eggs into a stand mixer with the paddle attachment (if you don't have a stand mixer, use a large bowl and whisk) . Whip together until light and fluffy.
- Once you add the gnocchi to the sauce, season with salt. Adjust the consistency of the sauce by adding pasta water. Continue this process until the gnocchi is finished cooking.
VEGAN GNOCCHI TOMATO CREAM SAUCE - SHORTGIRLTALLORDER
From shortgirltallorder.com
4.6/5 (45)Total Time 20 minsCategory Vegetarian PastaCalories 445 per serving
- Begin by boiling the gnocchi according to package/recipe instructions. Strain the gnocchi and add it to a cast iron skillet/ large pan.
- Once the gnocchi has cooked, make the sauce. Add the canned tomatoes, red pepper, oat/soy milk, nutritional yeast, chili flakes, and garlic powder to a blender. Blend the ingredients together until completely smooth and no chunks remain. Then, add the sauce to the same skillet with the gnocchi.
- Turn on the heat and cook the gnocchi and sauce in the skillet for about 5 minutes to thicken and heat the sauce. When finished, remove from the heat and top with fresh basil. Serve and enjoy!
GNOCCHI WITH CREAMY CRAB PAN SAUCE - FOOD AND WINE
From foodandwine.com
5/5 Total Time 2 hrsServings 8
- In a saucepan, cover the potatoes with 1 inch of water and cook over moderate heat until tender, 15 minutes; drain and pass through a food mill or ricer into a bowl. Add the egg yolks, 1 1/3 cups of flour, salt and nutmeg; gently mix until the dough starts to come together. Gently knead on a floured work surface, dusting with flour if sticky. Divide the dough into 4 equal pieces.
- In a saucepan, bring the stock to a simmer. Add the crabs, cover partially and simmer over high heat until the liquid is reduced to 2 cups, 15 minutes. Strain into a bowl; discard the crabs.
SIMPLE, COMFORTING GNOCCHI ALLA VODKA - NOURISH AND FETE
From nourish-and-fete.com
5/5 (1)Total Time 25 minsCategory DinnerCalories 419 per serving
- Warm olive oil in a medium saucepan over medium-high heat. Add onion and sauté about 5 minutes, stirring occasionally, just until softened. Stir in the garlic, tomato paste, and red pepper flakes and cook about 1 minute more, just until fragrant.
- Stir in the crushed tomatoes and the vodka, and season with salt and pepper to taste. Bring the mixture to a boil, let it bubble for about 1 minute, then lower the heat to medium. It should settle at a gentle simmer. Stir in the gnocchi.
- Cover and cook for 5-6 minutes, then remove the lid and stir in heavy cream. Cook for 1 minute more, until the cream is just warmed through. (Take care not to cook for too long at this point, or the sauce may separate.) Serve with shaved Parmesan and slivered fresh basil.
CAULIFLOWER GNOCCHI ALLA VODKA - SUGARY LOGIC
From sugarylogic.com
5/5 (1)Total Time 20 minsCategory Main CourseCalories 469 per serving
- Cook the gnocchi: Prepare the cauliflower gnocchi according to the package instructions. Transfer to a plate and set aside.
- Sauté the Shallot & Garlic: In a large skillet over medium heat, melt 1 tbsp of butter with 1 tbsp of olive oil. Add the minced shallots and garlic and cook, stirring frequently, until softened, about 3-5 minutes.
- Add the Crushed Red Pepper & Tomato Paste: Add the tomato paste and crushed red pepper flakes. Cook, stirring frequently, until the paste has coated the shallots and garlic, and begins to darken, about 5 minutes.
- Add the Vodka: Carefully add the vodka to the pan and stir to incorporate, scraping any brown bits from the bottom of the pan.
7 PERFECT SAUCES FOR GNOCCHI - THE SPRUCE EATS
From thespruceeats.com
- Gnocchi With Butter, Sage, and Shaved Parmesan. Sage and potatoes are a natural pairing, so dishes like gnocchi alla salvia (gnocchi with sage) are Italian classics.
- Gnocchi With Tomato Sauce and Fresh Basil. Believe it or not, carrots are a highly recommended addition to tomato pasta sauce for their sweetness, fresh flavor, and bright aroma.
- Gnocchi With Pesto Sauce. Purists define a pesto as a sauce made with basil, olive oil, pine nuts, Parmesan, and garlic. But these days, you can use any leafy green (spinach, parsley, mint, whatever), as well as any sort of nut, such as walnuts, pistachios, or almonds.
- Gnocchi With Mushroom Cream Sauce. Here's another classic seasonal pairing. So many mushrooms appear in autumn—the woodsy porcini, chanterelles, and more—that it's natural to combine them with potatoes and sage.
- Gnocchi With Gorgonzola Sauce. This sauce is so yummy. The zesty flavor of the Gorgonzola (an Italian blue cheese similar to Roquefort, Stilton, or Maytag) really wakes up the mild flavor of the potatoes, and the creamy texture complements the fluffy, pillowlike gnocchi.
- Gnocchi With Primavera Sauce. So far, all the sauces we've listed are quite autumnal or wintery. But lest you think gnocchi is just a cold weather food, let us dissuade you.
- Gnocchi in Creamy Pink Tomato Sauce. This creamy tomato sauce is comforting yet delicate, especially when prepared with a brightly flavored canned tomato sauce of good quality.
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