Gnocchi Alla Vodka

5.0
(1)

Tangy sauce, tender dumplings, and a crunchy herb topping equal a trifecta of deliciousness.

Gnocchi Alla Vodka
Photo: Caitlin Bensel
Hands On Time:
25 mins
Total Time:
25 mins
Servings:
4

Decadent pasta alert! Creamy tomato sauce blankets every little potato dumpling in this easy take on penne alla vodka. Though it's not a particularly heavy version of the cream-based sauce, stir in a few chili flakes, if you'd like to cut through the richness and add a little kick. The fresh topping, a take on gremolata, makes this easy dish sing. By the way, if you want this to be gluten-free, double-check the gnocchi package, as many contain flour in the dough. Cauliflower gnocchi would work here, too. Pair with a peppery, light red wine like pinot noir or merlot.

Ingredients

  • 3 ounces Parmesan cheese, divided

  • 2 tablespoons unsalted butter, divided

  • 1 ½ cups marinara sauce

  • .33333 cup (2⅔ oz.) vodka, dry white wine, or unsalted vegetable broth

  • 1 16-oz. pkg. potato gnocchi

  • .3333 cup heavy whipping cream

  • ½ teaspoon kosher salt

  • ¼ cup unsalted roasted whole almonds, roughly chopped

  • 2 tablespoons chopped fresh flat-leaf parsley leaves

  • 1 ½ teaspoons lemon zest (from 1 lemon)

Directions

  1. Grate 2 ounces cheese on largest holes of a box grater to equal ½ cup.

  2. Melt 1 tablespoon of 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.

  3. Add the 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.

  4. 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.

Nutrition Facts (per serving)

547 Calories
28g Fat
49g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 547
% Daily Value *
Total Fat 28g 36%
Saturated Fat 13g 65%
Cholesterol 56mg 19%
Sodium 1207mg 52%
Total Carbohydrate 49g 18%
Dietary Fiber 5g 18%
Total Sugars 1g
Protein 13g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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