Spicy Potato Gnocchi Ala Vodka Recipe

Roast/boil potatoes

Place whole, unpeeled Yukon Gold potatoes in a large pot of cold water and bring to a rolling boil. Simmer until potatoes are tender when pierced with a skewer, about 20–25 minutes depending on size. Alternatively, roast whole potatoes at 425°F (220°C) for 45–55 minutes for drier texture. Drain and let cool slightly until you can handle them.

Rice the potatoes

While still warm, peel the potatoes (skin should slip off) and pass them through a potato ricer or mash very finely with a food mill. Spread the riced potato on a work surface or tray and let steam off for 5–8 minutes so excess moisture evaporates.

Make the dough

Gather the cooled riced potatoes into a mound on a lightly floured surface. Sprinkle 1 teaspoon salt and the pepper over the potatoes. Make a well and add the beaten egg. Add 1 3/4 cups of the all-purpose flour and gently fold together with a bench scraper or your hands until a soft, slightly tacky dough comes together. Add small additional amounts of flour as needed up to the full 2 cups total—do not overwork the dough. The dough should hold together but remain light.

Shape gnocchi

Divide dough into 4 equal pieces. Roll each piece into a rope about 1-inch (2.5 cm) thick on a lightly floured surface (use semolina to prevent sticking). Cut ropes into 3/4–1-inch pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges; dust with semolina to avoid sticking. Place formed gnocchi on a floured tray in a single layer.

Sweat aromatics

In a wide sauté pan over medium heat, warm the olive oil and butter until the butter melts and foams. Add the diced onion and a pinch of salt; cook gently until translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Cook nduja and tomatoes

Add the nduja to the pan and break it up with a wooden spoon, cooking 2–3 minutes until it melts into the oil. Stir in the tomato paste and cook 1 minute to caramelize slightly. Carefully add the vodka and increase heat slightly to let it flambé or reduce until about half—2–3 minutes—to cook off alcohol.

Simmer sauce

Add the crushed tomatoes, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to develop flavor and thicken slightly.

Finish with cream and cheese

Lower heat to very low. Stir in the heavy cream and simmer 2–3 minutes until sauce is smooth and emulsified. Remove from heat and stir in the grated Parmigiano-Reggiano and chopped basil. Taste and adjust seasoning. Keep warm while you cook the gnocchi.

Cook gnocchi

Bring a large pot of water to a rolling boil and add 2 tablespoons salt. Add gnocchi in batches (do not overcrowd). Stir gently to prevent sticking. When gnocchi float to the surface (about 2–3 minutes), let them cook an additional 30–45 seconds, then scoop out with a slotted spoon. Reserve 1 cup of cooking water.

Toss in sauce

Add the drained gnocchi directly into the warm nduja vodka sauce pan. If sauce is very thick, add 2–4 tablespoons of reserved cooking water at a time to loosen the sauce to coat the gnocchi evenly. Toss gently for 1–2 minutes so gnocchi absorb sauce and finish cooking. If needed, drizzle 1 teaspoon olive oil to give shine and prevent sticking.

Plate and garnish

Divide the gnocchi among 4 warmed plates (serving suggestion below). Finish with extra grated Parmigiano, a grind of black pepper, and torn fresh basil leaves for garnish. Serve immediately.