Homemade Gnocchi alla Vodka

Follow our step-by-step guide on how to make Homemade Gnocchi alla Vodka.

1. Step 1

   Start by preheating your oven to a cozy 400°F (200°C).

2. Step 2

   Grab your potatoes and give them a good poke with a fork, making several holes to let the steam escape while they bake.

3. Step 3

   Place the potatoes directly on the oven rack and let them bake for about 30 minutes, or until they’re tender and soft.

4. Step 4

   Once they’re done, carefully take them out of the oven and allow them to cool to room temperature.

5. Step 5

   When they’re cool enough to handle, scoop out the fluffy potato flesh and transfer it to a mixing bowl, discarding the skins.

6. Step 6

   Mash the potatoes until they’re smooth and creamy, ensuring there are no pesky lumps left behind.

7. Step 7

   Now, it’s time to add some deliciousness! Mix in the flour, grated Parmesan cheese, ricotta cheese, and an egg.

8. Step 8

   Knead the mixture gently until it transforms into a smooth dough.

9. Step 9

   Cover the dough with a cloth and let it rest for about 30 minutes, allowing the flavors to meld beautifully.

10. Step 10

    After the dough has rested, divide it into several portions.

11. Step 11

    On a floured surface, roll each portion into a rope about the thickness of a nickel.

12. Step 12

    Cut the ropes into 1-inch pieces.

13. Step 13

    To give your gnocchi that classic shape, roll each piece over the tines of a fork, creating little divots that will hold onto the sauce later.

14. Step 14

    Now, let’s whip up a scrumptious sauce! In a saucepan over medium heat, melt some butter and add pancetta, cooking it until it’s beautifully browned, which should take about 4 to 5 minutes.

15. Step 15

    Once it’s done, remove the pancetta and set it aside, but don’t toss those tasty drippings! In the same pan, toss in some shallots and sauté them until they’re fragrant, about 2 minutes.

16. Step 16

    Next, add garlic and a pinch of red pepper flakes, cooking for another 30 to 40 seconds to release those wonderful aromas.

17. Step 17

    Pour in some vodka to deglaze the pan, scraping up any delicious browned bits stuck to the bottom.

18. Step 18

    Let the liquid reduce by half, then lower the heat to medium-low.

19. Step 19

    Stir in diced tomatoes, Parmesan cheese, and a bit of tomato paste, allowing the sauce to simmer for 7 to 8 minutes.

20. Step 20

    When it’s ready, remove it from the heat and blend it until smooth using an immersion blender for that velvety texture.

21. Step 21

    Return the pot to medium heat, add 1/4 cup of fresh basil and the reserved pancetta, and let it simmer for 15 minutes, filling your kitchen with irresistible scents.

22. Step 22

    Stir in some cream and season with salt and pepper, cooking for another 4 to 5 minutes until everything is perfectly combined.

23. Step 23

    While the sauce is simmering, bring a large pot of lightly salted water to a boil.

24. Step 24

    Gently drop in the gnocchi and cook them until they float to the top, which should take about 5 to 6 minutes.

25. Step 25

    Once they’re floating, drain the gnocchi and plate them up.

26. Step 26

    Generously ladle the luscious sauce over the top, and don’t forget to garnish with a sprinkle of fresh basil.

27. Step 27

    Serve immediately and enjoy the delightful flavors of your homemade gnocchi!.