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Velvety Vodka Gnocchi Delight
Savor a cozy and sumptuous meal with this Velvety Vodka Gnocchi Delight. Perfect for weeknight comfort food or an impressive dish for special occasions. Enjoy gnocchi bathed in a rich vodka-infused tomato cream sauce, laced with Parmigiano-Reggiano.
3
24 min
TOTAL TIME
650
CALORIES
$4.63
PER SERVING
Ingredients
GNOCCHI
6 SERVINGS
2 lbs gnocchi
SAUCE
2 tbsp unsalted butter
2 tbsp fresh italian parsley
chopped
4 cups marinara sauce
10 cloves garlic
minced
1/2 tsp crushed red pepper flakes
1/4 cup vodka
1/2 cup heavy cream
1/2 cup parmigiano-reggiano
freshly grated
1 tsp salt
1/3 cup extra-virgin olive oil
Directions
GNOCCHI
10 min
PREP TIME
14 min
COOK TIME
24 min
TOTAL TIME
1
Place a large pot of salted water to a rolling boil over high heat.
2
Cook gnocchi according to package instructions then drain and set aside.
SAUCE
3
On a large skillet, bring the extra-virgin olive oil to a simmer over medium heat.
4
Add the minced garlic, crushed red pepper flakes, and salt to the heated oil, stirring occasionally until the garlic turns golden.
5
Slowly incorporate the marinara sauce into the pan, stirring well to combine.
6
Bring sauce to a boil and allow it to simmer for 5 minutes.
7
Add the vodka, gently stir and reduce sauce to a gentle simmer.
8
Stir in the cream, unsalted butter, and Parmigiano-Reggiano until fully incorporated into the sauce.
MERGING
9
Toss the cooked gnocchi in the vodka sauce until fully covered.
10
Plate the gnocchi, garnish with additional grated Parmigiano-Reggiano and fresh Italian parsley, then serve while hot.
Health Info
Macros
41g
CARBS
44g
FAT
15g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
Why is my gnocchi dense or hard?
Why is my gnocchi gummy and sticky?
What is the best kind of potato to use for gnocchi?
Why aren't my gnocchi light and fluffy?
How can I prevent gnocchi from falling apart while cooking?
Do I need to make ridges on gnocchi?
Can I pan fry gnocchi instead of boiling it?
Why does my gnocchi dissolve in the sauce?
How can I add flavor to gnocchi?
Can I make gnocchi without eggs?
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