Creamy Gnocchi With Vodka Sauce & Buffalo Bocconcini
Rate this RecipeIngredients
- 3 tablespoons butter
- 1 shallot very finely chopped
- 3 cloves garlic very finely chopped
- pinch sea salt
- 3/4 cup tomato paste
- 1/4 cup vodka
- 1 cup chicken stock or vegetable stock
- 1 cup thickened cream
- 500 g packet gnocchi or fresh gnocchi
- 1 handful basil leaves
- cracked black pepper
- buffalo bocconcini balls to 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.
- 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.
- Add the gnocchi to the vodka sauce and gently stir it through. Add the basil and season with pepper. Turn off the heat.
- Serve into bowls and top with buffalo bocconcini or one of the cheeses suggested below. The creamier the better!
Notes
If you can’t find buffalo bocconcini, you could also use grated parmesan, fresh ricotta, buffalo mozzarella or burrata.
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