Gnocchi Recipe

Bake or steam potatoes

Preheat oven to 400°F (200°C). Pierce whole russet potatoes several times with a fork and bake directly on the rack until very tender, about 50–60 minutes. Alternatively, steam potatoes until fork-tender. Baking yields drier potatoes which is preferred for light gnocchi.

Rice the potatoes

When potatoes are cool enough to handle but still warm, halve and scoop flesh. Pass potatoes through a ricer or finely grate onto a clean work surface. Spread into a thin mound to release steam for 5 minutes.

Mix dough

Make a well in the center of the riced potatoes. Add egg yolks, salt, pepper, and half the flour. Using your hands or a bench scraper, gently fold the ingredients together, adding the remaining flour a little at a time until a soft, slightly tacky dough forms. Avoid overworking; stop when dough holds together and is smooth. You may not need all the flour—target a dough that is cohesive but tender.

Shape gnocchi

Divide dough into 4 portions. Lightly dust work surface with flour or semolina. Roll each portion into a rope about 3/4 inch (2 cm) diameter. Cut ropes into 1-inch pieces. If desired, roll each piece over the back of a fork or a gnocchi board to create ridges. Place finished gnocchi on a semolina-dusted tray in a single layer.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Add gnocchi in small batches to avoid crowding. When gnocchi float to the surface (about 1–2 minutes), let them cook 20–30 seconds more, then remove with a slotted spoon to a tray. Reserve 1 cup of cooking water.

Sweat aromatics

In a large skillet over medium heat, warm 2 tablespoons olive oil and 1 tablespoon butter until butter foams. Add diced onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant.

Deglaze with vodka

Pour in the vodka carefully and let it reduce by about half, 2–3 minutes, scraping any browned bits from the bottom.

Simmer tomatoes

Add the tomato passata or crushed tomatoes, bring to a gentle simmer, and let cook uncovered 10–12 minutes until slightly thickened. Taste and add sugar if tomatoes are too acidic. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Finish with cream and basil

Turn heat to low and stir in the heavy cream, simmer 2–3 minutes until fully incorporated and sauce is silky. Stir in chopped basil. Keep sauce warm; if it becomes too thick, loosen with reserved gnocchi cooking water a few tablespoons at a time.

Combine gnocchi and sauce

Add cooked gnocchi into the skillet with the warm vodka sauce in batches. Toss gently in the sauce over low heat for 1–2 minutes to coat—use reserved cooking water if necessary to achieve a glossy coating.

Plate and dress

Divide sauced gnocchi among 4 warmed plates. Dollop about 1/4 cup local ricotta onto each plate and sprinkle with 2 tablespoons grated Parmesan per serving (or 1/2 cup divided total). Drizzle a little olive oil over each and finish with fresh basil leaves, a crack of black pepper, and coarse sea salt to taste.

Serve

Serve immediately while hot. Offer extra grated cheese and crushed red pepper on the side.