Homemade Gnocchi with Vodka Sauce
ID: f08ec9ac...
Tender homemade potato gnocchi pan-seared in butter until golden, then coated in a velvety tomato vodka cream sauce. Topped with fresh stracciatella, grated parmesan, herb oil, and red chili flakes for a rich and comforting pasta dish.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
1. Bake potatoes on salt, rice the flesh, and knead with egg and flour to shape gnocchi. → 2. Sauté onion, garlic, chili flakes, tomato paste, vodka, and cream to make the vodka sauce. → 3. Boil gnocchi until floating, then pan-sear in butter until golden and crisp. → 4. Toss gnocchi in the vodka sauce with parmesan and serve with stracciatella and herbs.
Cooking Steps
Brief Cooking Order
1. Bake potatoes on salt, rice the flesh, and knead with egg and flour to shape gnocchi. → 2. Sauté onion, garlic, chili flakes, tomato paste, vodka, and cream to make the vodka sauce. → 3. Boil gnocchi until floating, then pan-sear in butter until golden and crisp. → 4. Toss gnocchi in the vodka sauce with parmesan and serve with stracciatella and herbs.
Introduction
Tender homemade potato gnocchi pan-seared in butter until golden, then coated in a velvety tomato vodka cream sauce. Topped with fresh stracciatella, grated parmesan, herb oil, and red chili flakes for a rich and comforting pasta dish.
Step 1
Spread coarse salt on a parchment-lined baking sheet, place whole potatoes on top, and bake until fork-tender.
Step 2
Slice the baked potatoes open and pass the warm potato flesh through a potato ricer onto a clean work surface.
Step 3
Add the egg and flour to the riced potatoes, then gently knead just until a smooth, cohesive dough forms.
Step 4
Roll the dough into long ropes, cut into bite-sized gnocchi pillows, and set aside on a lightly floured tray.
Step 5
Heat olive oil in a skillet, add diced onions, minced garlic, and red pepper flakes, sautéing until fragrant and translucent.
Ingredients List
Important Notes
Baking the potatoes over a bed of salt draws out excess moisture, ensuring light and fluffy gnocchi.
Avoid over-kneading the dough to prevent the gnocchi from becoming dense and gummy.
Pan-frying the boiled gnocchi in butter gives them a delightful contrast of crispy exterior and pillowy interior.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...