Gnocchi Giuseppe Recipe
Homemade Italian potato dumpling pasta served with your choice of vodka sauce or pesto cream sauce
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Ingredients
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For the Gnocchi
For the Vodka Sauce
For the Pesto Cream Sauce
Method
For the Gnocchi
- 1
- 2
Mash the Potatoes
Once the potatoes are cool enough to handle, peel the skin and mash them in a large bowl until smooth. Allow to cool completely.
- 3
- 4
Shape the Gnocchi
Divide the dough into 4 pieces. Roll each piece into a long rope, about 1/2 inch thick, then cut into 1-inch pieces. Use a fork to create ridges on each piece.
- 5
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
For the Vodka Sauce
- 6
Sauté Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, sauté for 1 minute until fragrant.
- 7
Add Tomato Puree
Stir in the tomato puree and vodka. Simmer for 5-7 minutes, letting the alcohol cook off.
- 8
Add Cream and Cheese
Lower the heat and add the heavy cream and grated Parmesan cheese. Stir until the cheese melts and the sauce is smooth. Season with salt and pepper to taste.
- 9
Combine with Gnocchi
Add the cooked gnocchi to the sauce and gently toss to coat. Stir in chopped basil before serving.
For the Pesto Cream Sauce
- 10
Combine Ingredients
In a saucepan, combine pesto sauce and heavy cream. Heat over low-medium heat, stirring until well combined and warmed through.
- 11
Add Cheese
Stir in the grated Parmesan cheese and season with salt and pepper to taste. Remove from heat.
- 12
Combine with Gnocchi
Add the cooked gnocchi to the sauce and gently toss to coat. Serve immediately.