Ricotta Gnocchi with Vodka Cream Sauce
Ricotta Gnocchi with Vodka Cream Sauce is a dish sure to impress. Homemade gnocchi are made with ricotta cheese and are served topped with a vodka cream sauce.
Servings: 4 people
Calories: 490kcal
Ingredients
Ricotta Gnocchi
- 8 oz whole milk ricotta
- 1 cup Parmesan cheese grated
- 2 large eggs
- 1 ½ cups all purpose flour
- ¼ tsp salt
- 1 tsp olive oil
Vodka Cream Sauce
- 14 oz diced tomatoes
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- ¼ cup heavy cream
- 1 tablespoon vodka
- ¼ cup fresh basil chopped
Instructions
Gnocchi
- Combine the ricotta cheese, Parmesan cheese, eggs and salt together in a bowl. Slowly add in the flour, mixing as you go until all flour is combined. Dough should be slightly tacky but not stick to your fingers when you touch it.
- Lightly flour a clean surface. Divide the dough into 4 pieces. With your hands, form a log from the first piece of dough. Then place on the floured surface and use the palm of your hands to roll out the log until it is a 1 ½ inches thick rope. Repeat with remaining pieces of dough.
- Use a butter knife to cut the ropes of dough into 1 inch pieces.
- Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking for 1 minute or until they float to the top. Remove from the pot with a slotted spoon and place on a parchment or wax paper lined baking sheet. Repeat with remaining gnocchi until they're all cooked.
- Drain the water from the pot and add in a teaspoon of olive oil. Add half the gnocchi to the pot and cook for 2 minutes on each side or until they're lightly golden brown. Remove from the pot and return to the baking sheet. Repeat with remaining gnocchi.
Vodka Cream Sauce
- Combine diced tomatoes, salt and crushed red pepper flakes in a saucepan over medium high heat. Bring to a boil, then reduce to a simmer and simmer 20 minutes.
- Then add the heavy cream and vodka and return to a boil. Boil for 1 minute, then turn off the heat and stir the cooked gnocchi into the sauce. Stir in half of the chopped basil.
- Divide gnocchi and sauce into bowls and top with remaining chopped basil. Optionally, sprinkle more grated Parmesan cheese on top.
Notes
Gnocchi: if your dough is too sticky, add additional all purpose flour ¼ cup at a time until it is tacky and pliable but doesn't stick to your hands.
Nutrition
Serving: 1serving | Calories: 490kcal | Carbohydrates: 43g | Protein: 24g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 944mg | Potassium: 379mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1145IU | Vitamin C: 10mg | Calcium: 479mg | Iron: 4mg
