Gnocchi with Vodka Cream Sauce

Name: Gnocchi with Vodka Cream Sauce
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps butter; 1 egg yolk; 907 grams all-purpose flour; 6 fresh basil leaves; 1 Tbsp heavy cream; 2 Tbsps mixed finely chopped herbs (equal parts basil, chives, and parsley); 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 3 Tbsps olive oil; 283 grams Parmesan, grated, plus more for serving; 9 potatoes, scrubbed; 1 Tbsp finely chopped shallots; 397 grams canned or fresh ripe tomatoes; 1 Tbsp vodka

Gnocchi with Vodka Cream Sauce might be just the main course you are searching for. One portion of this dish contains roughly 62g of protein, 40g of fat, and a total of 1564 calories. This recipe covers 63% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of olive oil, kosher salt, heavy cream, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the vodka you could follow this main course with the Vodka Slush as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

To make the gnocchi: place the potatoes in a large pot. Cover with water.

Ingredients you will need

Potato

Gnocchi

Water

Equipment you will use

Pot

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.

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Potato

Water

Salt

Drain the potatoes. When they are just cool enough to handle, peel them then pass them through a food mill.

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Potato

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.

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Egg Yolk

Potato

Cheese

Dough

All Purpose Flour

Herbs

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Bowl

On a lightly floured work surface, roll each ball of dough into a 'rope' about 1/2-inch thick.

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Dough

Roll

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.)

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Gnocchi

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Baking Sheet

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.

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Gnocchi

Water

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Slotted Spoon

Colander

Pot

To make the sauce: Melt the butter in a large skillet over medium heat.

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Butter

Sauce

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Frying Pan

Add the shallots and cook, stirring occasionally, until they soften.

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Shallot

Add the vodka, cream, and tomato sauce, and simmer until the flavors blend, 2 to 3 minutes.

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Tomato Sauce

Cream

Vodka

Immediately before serving, add the gnocchi to the sauce and heat, stirring gently to coat. Spoon the gnocchi into warm bowls and serve.

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Gnocchi

Sauce

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Bowl

Puree whole tomatoes without their liquid in a food mill.

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Whole Tomato

Heat the oil in a large deep skillet over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the pureed tomatoes.

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Tomato

Add the basil, season with salt and pepper and simmer, stirring frequently until the sauce is concentrated, about 25 minutes.

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Salt And Pepper

Basil

Sauce

Remove the basil and refrigerate or freeze until ready to use.

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Basil

Equipment

Ingredients

Servings:

fresh basil leaves 1Tbsp

heavy cream 2Tbsps

mixed finely chopped herbs (equal parts basil, chives, and parsley)4servings

Kosher salt 4servings

Kosher salt and freshly ground black pepper 3Tbsps

olive oil 283grams

Parmesan, grated, plus more for serving 9

potatoes, scrubbed 1Tbsp

finely chopped shallots 397grams

canned or fresh ripe tomatoes 1Tbsp

vodka

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Il Molino di Grace Solosangiovese Chianti Classico. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 22 dollars per bottle.