Skillet Gnocchi Alla Vodka
Published Jan. 23, 2025
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons extra-virgin olive oil
- 2(16- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
- ½medium yellow onion, finely chopped
- 1(6-ounce) can tomato paste
- 3garlic cloves, minced
- ½teaspoon crushed red pepper
- Salt
- ½cup vodka
- ½cup heavy cream
- 1ounce Parmesan, finely grated (½ packed cup), plus more for serving
- Torn fresh basil leaves, for serving
Nutritional analysis per serving (4 servings)
758 calories; 31 grams fat; 12 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 85 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 21 grams protein; 1030 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large (12-inch) skillet over medium, heat 1 tablespoon oil until shimmering. Add 1 package of gnocchi to the skillet in a single layer, breaking up any gnocchi that might be stuck together. Cover (use the lid of a Dutch oven or a sheet pan if your skillet doesn’t have a lid) and cook the gnocchi undisturbed until the bottoms are golden brown, 4 to 5 minutes. Transfer to a large bowl. Repeat with 1 tablespoon olive oil and the remaining package of gnocchi and transfer to the bowl.
- Step 2
Heat the remaining 2 tablespoons of olive oil in the skillet over medium. Add the onion and cook, stirring occasionally, until the onion is softened and lightly golden, 3 to 4 minutes.
- Step 3
Add the tomato paste (reserve the now-empty can), garlic, crushed red pepper and ½ teaspoon salt, and cook, stirring frequently, until the tomato paste has darkened significantly and starts to caramelize in a few spots and stick to the bottom of the pan, about 5 minutes. Meanwhile, fill the empty tomato paste can three-quarters of the way with water and set aside.
- Step 4
Reduce the heat to low. Pour in the vodka and simmer, stirring and scraping up any browned bits on the bottom of the pan with a wooden spoon, until the vodka has reduced by about half, about 20 seconds.
- Step 5
Stir in the heavy cream, Parmesan and half of the water from the can until combined. Return the gnocchi to the pan and toss to coat in the sauce, adding more water a splash at a time as needed, until the sauce is smooth and creamy and the gnocchi is rewarmed, 1 to 2 minutes. Taste and season with salt as needed. Serve garnished with torn basil and more Parmesan.
Private Notes
Comments
I give terrific credit to whoever thot of this method..like wow! Congrats! It's got to do with that golden brown edge on the gnocchi which imparts that umami feel...also cooking the paste until darker..brilliant! 10 points!!
It’s rare that I try a NYT recipe without notes. This was a big hit! Be sure to crisp the gnocchi- it took mine longer than 5 min. Only change I made was to add spinach. 10/10!! Can also add more crushed red pepper but it was really great as written.
Hi Anna, Yes, it's won't be true vodka sauce, of course, but if you need to, you can swap the vodka for chicken broth. Or even better, use a combination of broth and a splash of vinegar like white wine or red wine vinegar or even a squeeze of lemon juice to lend a little sharpness to the sauce that balances the rich cream and sweet tomatoes, which is partially what the vodka in the recipe helps with.
This was a misfire. Far too much vodka and the 20s the recipe suggests for letting it burn off is not nearly enough. As other commenters have suggested, halve the vodka and let it cook for several minutes. Made per recipe and it was very bitter and unpleasant.
Browned two 14 oz packages of gnocchi, turning every minute or 2 for 10 minutes. Didn't have a 6 oz can of tomato paste so I cooked down a 15 oz can of tomato sauce until thickened and turning dark. Followed the recipe and added enough water to sauce the gnocchi. Very tasty and filling!
Wonderful recipe! The vodka sauce was creamy, tangy, and and had a subtle hint of vodka (but not too strong). I agree with comments about cook times being a bit longer than stated and recommendations about simmering the vodka for longer, but we were all happy with the result.