Baked Gnocchi Alla Vodka
762kcal
Ingredients
- 400 g fresh gnocchi
- 1 tablespoon butter
- 2 medium cloves of garlic minced
- 3 tablespoon tomato paste
- 30 ml vodka
- 125 ml heavy cream
- 125 ml vegetable stock
- salt to taste
- 15 g pecorino (or alternative hard cheese)
- 80 g mozzarella, sliced thinly
- Fresh black pepper to taste
- 10 - 12 leaves fresh basil
Equipment
Method
- Preheat your oven to 395°F| 200°C.
- Heat your butter in your casserole pan, and once it’s melted add the minced garlic.1 tbsp butter, 2 medium cloves of garlic
- Saute for 1-2 minutes until the garlic turns fragrant, but don’t let the garlic brown. Add the tomato paste and stir it into the garlic and butter.3 tbsp tomato paste
- Add the vodka, stir, and allow the alcohol to cook off for 1-2 minutes.30 ml vodka
- Pour in the heavy cream, vegetable stock, and salt. Stir to combine and allow the sauce to warm through for 4-5 minutes. It should begin to turn thick and velvety - stir often.125 ml heavy cream, 125 ml vegetable stock, salt
- Add the pecorino and the gnocchi. Use your spoon to ensure the gnocchi is fully coated in the sauce.400 g fresh gnocchi, 15 g pecorino (or alternative hard cheese)
- Top the dish with your mozzarella slices and basil leaves, then finish with freshly cracked black pepper.80 g mozzarella, sliced thinly, Fresh black pepper to taste, 10 - 12 leaves fresh basil
- Put the dish in your oven and bake for 10 - 15 minutes or until the mozzarella has melted and turned slightly golden on top.
Notes
If you don’t want the extra mozzarella, you can omit the final two steps and simply simmer the sauce with the gnocchi in it for 2-3 minutes to ensure the gnocchi is fully cooked before serving.
If your sauce isn’t thickening, either continue to cook over a low heat and give it a little more time (without letting the sauce boil), or remove a spoonful or two of the sauce before stirring in the gnocchi.
This dish is best served immediately when the cheese is bubbling and melted and the gnocchi with vodka sauce is piping hot! However, it’s also great to keep as leftovers. Store any leftover gnocchi vodka bake in an airtight container in the refrigerator for 3-5 days and reheat before serving.