Ingredients

  • 16oz bag gnocchi
  • fresh basil leaves
  • fresh mozzarella pearls
  • parmesan jeans

Vodka Sauce

  • 3 tablesppon extra-virgin olive oil
  • 1 medium sweet onion, rougly chopped
  • 3 large garlic cloves, minced
  • 1.5 teaspoon red pepper flakes
  • 28 oz can whole peeled tomatoes
  • 0.33 cup vodka
  • 1 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • 0.25 cup fresh basil, chopped
  • 0.75 cup half and half

This is more vodka sauce than needed for this dish, stores well refigerated or frozen.

Process

Vodka Sauce

  1. In a large sauté pan, heat olive oil over medium heat; add onions and garlic and cook until soft and translucent, about 3-4 minutes. Add red pepper flakes and cook for 1 minute.
  2. Stir in tomatoes and vodka and continue cooking the mixture for 5-7 minutes until slightly reduced, stirring occasionally.
  3. Then stir in the tomato paste, balsamic vinegar, salt, and black pepper to taste. Reduce heat to low and simmer partially covered for 20 minutes until reduced by half, stirring occasionally.
    • Can start cooking gnocchi at this time.
  4. Transfer tomato mixture to a food processor or blender, add basil, and purée until smooth. Return sauce to the pan and stir in half and half. You want creamy and slightly sweet consistency. Start with 1/2 cup of half and half, taste, and add more if needed. Cook until warmed through, about 2-3 minutes.

Baked Gnocchi

  1. Cook gnocchi per bag instructions in salted walter, drain and set aside.
  2. Preheat oven on broil setting (500 degrees)
  3. In a cast iron pan or oven safe dish, place gnocchi and enough sauce to cover them completly, there will be extra.
  4. Place mozzarella balls over the top and around; sprinkle parmesan cheese and basil leaves over the top of entire dish.
  5. Bake/broil dish for 8-10 minutes, until mozzarella is melted.