Gnocchi in Vodka Sauce (Janam A. Gupta/Siliconeer)

Whether it is a love for potatoes or a love for Italian pasta, most fathers will appreciate the melody of flavors thrown out from this Vodka-infused potato pasta. Chef Sanjay Patel spills the secret for the perfect Gnocchi.

Prep time – 2 Hours
Serving Size – 4-5 People

Ingredients:

For Potato Gnocchi:

  • 3 medium russet potatoes, scrubbed
  • 1½ cups all-purpose flour (plus more for dusting)
  • 1 large egg
  • 1 teaspoon kosher salt

For Vodka Sauce:

  • 3 tbsp. extra virgin olive oil
  • 1 medium sweet onion, chopped
  • 3 garlic cloves, minced
  • 1/4 tsp. red pepper flakes
  • 28 oz. can whole peeled tomatoes
  • 1/3 cup vodka
  • 1 tbsp. tomato paste
  • 1 tbsp. balsamic vinegar
  • 1 tsp. kosher salt
  • 1/4 cup fresh chopped basil
  • 3/4 cup half and half
  • 2 tbsp. grated parmesan cheese
  • fresh black pepper, to taste

Optional: 16 oz. penne pasta

Method

Gnocchi:

Place potatoes in a large saucepan and cover with two inches of salted water. Bring to a boil over high heat. Reduce heat to medium-high and simmer, undisturbed, until tender but firm for 25 to 30 minutes. Drain potatoes and place back in the pot to slightly dry and cool for 5 to 10 minutes.

As soon as the potatoes are cool enough to handle, peel potatoes by rubbing the skins off with your hands. Pass the peeled potatoes through a potato ricer into a large bowl. Alternatively, you can mash the potatoes until they are very smooth. Let it sit and cool for about 10 minutes.

Fold in flour, egg, and salt until the flour and potatoes have a dough-like texture. The dough should start to hold together. Transfer dough to a lightly floured surface and gently knead once or twice until mostly smooth. Do not overwork the dough.

Divide the dough into four even portions. Roll and shape each portion of the dough into long “snakes,” about ¾-inch in diameter.

Cut snakes into about 1/2-inch-long pieces. Optional: Roll each piece against the tines of a fork to make light ridges. At this point, you have your gnocchi dough ready

Transfer the shaped gnocchi to a single layer on a parchment-lined baking sheet dusted with flour.

Bring a large pot of lightly salted water to a boil over high heat. Working in batches, drop in the gnocchi and cook for 3 to 4 minutes or until the gnocchi pieces have risen to the top. Transfer the cooked gnocchi with a slotted spoon to the desired sauce. For this recipe, we have a Vodka sauce which goes marvelously with gnocchi.

Vodka Sauce:

In a large sauté pan, heat olive oil over medium heat. Add onions and garlic to the pan and cook them until they are soft, about 3-4 minutes. Add in red pepper flakes and sauté for 1 minute.

Next, stir in tomatoes and Vodka with the onions and continue cooking for 5-7 minutes until slightly reduced. Stir occasionally.

Then stir in the tomato paste, balsamic vinegar, salt, and black pepper to taste. Reduce the heat to low and simmer, partially covered, for 20 minutes until reduced by half. Stir occasionally.

Transfer the mixture in the pan to a blender and add basil. Blend the mixture into a purée until smooth. Return the sauce from the blender to the pan. 

Now, add some Half and Half. You want a creamy and slightly sweet consistency. Start with 1/2 cup of half and half, taste, and add more if needed. Cook for about 2-3 minutes. Sprinkle the parmesan cheese to the Vodka sauce.

Finally, add the cooked gnocchi and toss until the sauce coats the gnocchi well.

Garnish the gnocchi with basil leaves and some shaved parmesan, if desired. Serve and eat it fresh.

In case Gnocchi isn’t your vibe, you can use standard Penne Pasta with the delectable Vodka sauce.

NOTE: Do not add gnocchi to the sauce early. Do this step just before serving or the sauce will get very thick and heavy.