Ricotta Gnocchi with Vodka Sauce
This easy gnocchi is made from scratch with only a few ingredients. The spicy sauce complements it's pillowy, soft texture. You'll be sure to go back for seconds!
Ingredients
Ricotta Gnocchi
- 2 cups ricotta cheese
- 2 eggs
- 1 cup parmesan cheese
- 2 cups flour add more as needed
- salt and pepper
Vodka Sauce
- ¼ cup olive oil
- 4 cloves garlic minced
- 1 6 oz. can of tomato paste
- ¼ cup vodka
- 1 cup heavy cream or half and half
- 1 T red pepper flakes or less if you don't want it as spicy
- ¼ cup fresh parsley or 1 T parsley flakes
- salt and pepper
- ½ - 1 cup pasta water
Instructions
Ricotta Gnocchi
- Combine the ricotta, eggs, parmesan, salt, and pepper.
- Add the flour and knead until a soft, pillowy dough forms. If the dough is sticky, keep adding flour little by little until it isn't sticky anymore.
- Let it rest in the fridge for 30 minutes.
- Flour your work surface and cut off a section of your dough ball.
- Roll it into a long log and cut it into sections that are about an inch thick.
- Boil until they float to the top or for 3 minutes. Remember to reserve 1 cup of pasta water!
Vodka Sauce
- Heat the oil in a pan over medium heat and add the garlic. Cook until fragrant, about 1-2 minutes.
- Add the tomato paste and fully combine it with the olive oil and garlic. Let it cook for about 2 minutes.
- Add the vodka and let it cook off for about 3-4 minutes.
- Stir in the cream, red pepper flakes, parsley, salt, and pepper.
- Add the pasta water. Start with ½ cup and add more as needed. Give it that smooth, glossy finish!
- Add the cooked gnocchi to the pan and let it cook in the sauce for 1-2 minutes.
- Serve and garnish with whatever you'd like!
Notes
To make the vodka sauce vegan, substitute the heavy cream for creamy oat milk or another milk alternative. Start with around 1/4-1/2 cup and add more as needed!