Food Recipes Gnocchi Alla Vodka 5.0 (1) Tangy sauce, tender dumplings, and a crunchy herb topping equal a trifecta of deliciousness. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Updated on October 2, 2022 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 25 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts 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 Grate 2 ounces cheese on largest holes of a box grater to equal ½ cup. 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. 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. 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. Print Nutrition Facts (per serving) 547 Calories 28g Fat 49g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.