buffalo bocconcini ballsto serve (see notes for other cheese options)
Instructions
Place a large frying pan over medium heat. Add the butter and let it melt for 1–2 minutes. Add the shallot, garlic and salt and cook, stirring, for 2–3 minutes (watch it doesn’t colour too much). Stir through the tomato paste, then add the vodka and incorporate into the sauce for 2 minutes. It should just be bubbling (so the alcohol cooks out). Add the stock and cream, turn the heat down to a gentle simmer and cook for 10 minutes.
3 tablespoons butter, 1 shallot, 3 cloves garlic, pinch sea salt, 3/4 cup tomato paste, 1/4 cup vodka, 1 cup chicken stock, 1 cup thickened cream
Cook the gnocchi according to packet instructions. It's best to slightly undercook it, as it will continue cooking in the sauce. Drain and set aside.
500 g packet gnocchi
Add the gnocchi to the vodka sauce and gently stir it through. Add the basil and season with pepper. Turn off the heat.
500 g packet gnocchi, 1 handful basil leaves, cracked black pepper
Serve into bowls and top with buffalo bocconcini or one of the cheeses suggested below. The creamier the better!
