GNOCCHI ALLA VODKA

9:39:00 AM
Smooth pillows of potato gnocchi coated in a wealthy tomato vodka sauce.

Final week we had a few buddies over for a informal Friday night time dinner. usually we order-in at the weekend (PIZZA, please!), but on the grounds that we have been having guests, I decided to cook. After recipe testing for the weblog all day, I clearly didn’t have the electricity to make whatever labor in depth or messy. ← A mountain of dirty dishes and a worn-out prepare dinner absolutely kills the night meal vibe.

GNOCCHI ALLA VODKA

I wanted to make a meal that turned into hearty and comforting, and this easy Gnocchi alla Vodka absolutely hit the spot. light and airy potato dumplings coated in a creamy, slightly spicy tomato vodka sauce.

So much taste!!! We brought a massive salad, a few crusty bread, and a bottle of purple wine (ok…  bottles). The satisfactory element? Dinner took less than 30 minutes but tasted, as my pal Lynn so sweetly placed it, like it had come out of the kitchen of a fancy eating place. Can’t beat that compliment!

Have a remarkable weekend, pals! i am hoping you have some fun on the books for the following few days? I’ll be popping in with a new recipe tomorrow, however apart from that, it’s a lazy, enjoyable weekend at home.

GNOCCHI ALLA VODKA

INGREDIENTS:
  • 2 pounds gnocchi
  • 1/3 cup extra-virgin olive oil
  • 10 cloves garlic, peeled and crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 4 cups Italian crushed tomatoes
  • 1/4 cup vodka
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
  • 2 tablespoons chopped fresh Italian parsley
INSTRUCTIONS:
  1. For the sauce:
  2. location the olive oil in a huge skillet and convey to a simmer over medium warmness. lightly overwhelm the garlic cloves with a huge knife and peel off the papery skins. add the garlic, beaten red pepper, and salt to the new oil and prepare dinner, stirring on occasion, until the garlic is gently golden, approximately 2 minutes. add the tomatoes into the pan slowly and whisk well to combine. bring sauce to a boil and simmer, stirring nearly continuously, for 5 minutes. add within the vodka and decrease the warmth to a gentle simmer. Use a fork to scoop the garlic cloves out of the sauce and discard them. upload within the cream, butter, and Parmesan cheese and whisk nicely until they are completely integrated into the sauce. get rid of from warmth, stir in gnocchi, and serve.
  3. For the gnocchi:
  4. area a big pot of salted water to a rapid boil over high warmth. prepare dinner gnocchi in keeping with bundle instructions. Drain gnocchi and toss it inside the vodka sauce. Plate, sprinkle with additional cheese and parsley, and serve right away.

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