Spicy Gnocchi Recipe

Bring 4 cups of water and 1 tablespoon salt to a rolling boil in a large pot.

Add the gnocchi to the boiling water in batches (if necessary) so they have room to move. Stir gently once to prevent sticking.

Cook gnocchi until they float to the surface, about 2–3 minutes. Once they float, allow them to cook 30–60 seconds more, then use a slotted spoon to transfer them directly to a large bowl or plate. Reserve 1/2 cup of the cooking water.

Toss the drained gnocchi with 1 tablespoon olive oil to prevent sticking and set aside while you finish the sauce.

In a large skillet over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When the butter foams and the oil shimmers, add the finely chopped onion.

Sauté the onion, stirring occasionally, until translucent and soft, about 5–7 minutes. Do not let it brown.

Add the minced garlic and 1 teaspoon red pepper flakes. Cook, stirring, for 30–45 seconds until fragrant.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, to caramelize and deepen the paste’s flavor.

Carefully pour in 1/2 cup vodka to deglaze the pan. Increase heat slightly and simmer until the vodka is reduced by about half, 2–3 minutes, scraping any browned bits from the bottom of the pan.

Add the 14 oz crushed tomatoes. Stir to combine, lower heat to medium-low, and simmer gently for 8–10 minutes to thicken slightly.

Stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan. Simmer another 2–3 minutes until the sauce is glossy and slightly thickened.

Season the sauce with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon sugar if desired. Taste and adjust seasoning and heat (add more red pepper flakes if you want it spicier). Keep sauce warm on the lowest heat.

Add the cooked gnocchi to the skillet with the vodka sauce (if your skillet is large enough) or return sauce to a larger pan and add gnocchi. Toss gently to coat, adding up to 1/4–1/2 cup reserved pasta water as needed to loosen and create a silky finish. Cook together 1–2 minutes so gnocchi absorb some sauce.

Transfer the sauced gnocchi to a warmed serving platter or individual plates.

Add burrata

Tear the burrata open gently and place it in the center or in portions on top of the gnocchi so the creamy interior spills over the pasta.

Scatter torn fresh basil over the dish, sprinkle lemon zest if using, drizzle 1 teaspoon extra-virgin olive oil, and finish with flaky sea salt and freshly ground black pepper to taste.

Serve immediately so the burrata remains creamy and the sauce is hot. Offer extra grated Parmesan and red pepper flakes at the table.