Jun 09 2026
Restaurants›Tarantella Ristorante & Pizzeria›Gnocchi Alla Vodka Or Genovese Recipe

Gnocchi Alla Vodka Or Genovese Recipe

Inspired by Tarantella Ristorante & Pizzeria
Time1h
Serves4

Homemade potato dumplings in a tomato cream vodka sauce or creamy pesto sauce

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Ingredients

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For the Gnocchi

For the Vodka Sauce

For the Genovese (Pesto Sauce)

Method

To Prepare the Gnocchi

  1. 1

    Boil the Potatoes

    Place the Russet potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 30-40 minutes. Drain and let cool slightly.

  2. 2

    Mash the Potatoes

    Once slightly cooled, peel the potatoes and mash them in a large bowl until smooth.

  3. 3

    Make the Dough

    Add the flour, egg, and salt to the mashed potatoes. Mix gently until a dough forms. Avoid overworking the dough to keep the gnocchi tender.

  4. 4

    Shape the Gnocchi

    Divide the dough into 4 portions. Roll each portion into a long rope about 1/2 inch thick. Cut into 1-inch pieces, and if desired, roll each piece over a fork to create ridges.

  5. 5

    Cook the Gnocchi

    Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon and set aside.

To Prepare the Vodka Sauce

  1. 6

    Sauté Garlic

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes. Sauté until fragrant, about 1 minute.

  2. 7

    Add Tomato Sauce and Vodka

    Stir in the tomato sauce and vodka. Simmer for 5 minutes to cook off some of the alcohol.

  3. 8

    Add Cream and Cheese

    Lower the heat and stir in the heavy cream and grated Parmesan cheese. Cook until the sauce is smooth and creamy, about 3-4 minutes.

  4. 9

    Season the Sauce

    Add salt and black pepper to taste. Stir in the chopped basil.

  5. 10

    Combine Gnocchi and Sauce

    Add the cooked gnocchi to the vodka sauce and gently toss to coat. Serve immediately.

To Prepare the Genovese (Pesto Sauce)

  1. 11

    Make the Pesto

    In a food processor, combine the basil leaves, pine nuts, minced garlic, and grated Parmesan cheese. Pulse until finely chopped.

  2. 12

    Add Olive Oil

    With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.

  3. 13

    Season the Pesto

    Season with salt and black pepper to taste. You can adjust the consistency by adding more olive oil if necessary.

  4. 14

    Combine Gnocchi and Pesto

    Toss the cooked gnocchi with the pesto sauce until evenly coated. Serve immediately.

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