Gnocchi Recipe

Prep

Bring a large pot of salted water to a rolling boil for the gnocchi. Keep a medium bowl or measuring cup ready for reserved cooking water.

Cook sausage

Heat a large wide skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the removed-casing spicy Italian sausage, breaking it up with a spoon. Cook, stirring and breaking the meat into bite-sized crumbles, until browned and cooked through, about 6–8 minutes. Transfer sausage to a plate and leave rendered fat in the skillet.

Sweat aromatics

Reduce heat to medium. Add the chopped shallot to the skillet with the sausage fat and stir for 2–3 minutes until softened and translucent. Add minced garlic, red pepper flakes, and dried Italian seasoning; cook, stirring constantly, 30–45 seconds until fragrant but not browned.

Deglaze with vodka

Increase heat briefly to medium-high, pour in 2 tablespoons vodka and carefully tilt the pan (or use a spoon) to scrape any brown bits off the bottom. Let the vodka reduce by about half, about 1–2 minutes.

Build the sauce

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 8–10 minutes to thicken slightly.

Finish sauce with cream and cheese

Stir in the heavy cream and 3/4 cup grated Parmesan. Simmer on low, stirring occasionally, 2–3 minutes until the sauce is smooth and slightly pink/rosy. Taste and adjust seasoning with additional salt or pepper if needed. Return the browned sausage to the skillet and stir to combine; keep sauce warm on the lowest heat.

Cook gnocchi

When the water is boiling, add the gnocchi and cook according to package directions (usually 2–3 minutes) until gnocchi float to the surface. Using a slotted spoon or spider, transfer gnocchi directly to the sauce in the skillet. Reserve about 1 cup of the cooking water before draining if needed for thinning.

Finish pasta in sauce

Gently toss the gnocchi in the vodka sausage sauce over low heat for 1–2 minutes so the gnocchi absorb flavor. If sauce seems tight, add reserved cooking water a few tablespoons at a time until desired consistency is reached and the sauce clings to the gnocchi. Stir in remaining 1/4 cup Parmesan and torn basil leaves (if using).

Plate the gnocchi in bowls or on a platter. Drizzle with 1 teaspoon extra-virgin olive oil, sprinkle additional grated Parmesan to taste, and garnish with a few extra basil leaves. Serve immediately.