GNOCCHI ALLA VODKA
Homemade, soft, pillowy potato pasta topped with a rich, creamy vodka sauce.
Provided by Brian Genest
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 1h50m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Stab potatoes several times to create holes for steam to escape.
- Bake in the preheated oven until soft, about 30 minutes. Remove and let cool to room temperature.
- When cooled, scoop out potato flesh from skin and transfer to a mixing bowl. Discard skins. Mash flesh thoroughly, removing as many firm lumps as possible. Add flour, Parmesan cheese, ricotta cheese, and egg. Knead mixture until dough is smooth. Cover and let rest for 30 minutes.
- Divide dough into several baseball-sized balls. Roll each ball on a generously floured work surface into a rope about as thick as a nickel. Cut the ropes into 1-inch sections. Roll the tines of a fork gently over the top of each piece to give an authentic gnocchi appearance (or a decent facsimile); this creates divots for soaking up the sauce.
- Prepare sauce: melt butter in a saucepan over medium heat. Add pancetta and cook until browned, 4 to 5 minutes. Remove pancetta from pan and set aside. Add shallot to the pan drippings and cook until fragrant, about 2 minutes. Add garlic and red pepper and cook until fragrant, 30 to 40 seconds.
- Pour vodka into the pan to deglaze; use a wooden spoon to scrape up any browned bits. Let liquid reduce by half. Reduce heat to medium-low and add tomatoes, Parmesan cheese, and tomato paste. Cook sauce for 7 to 8 minutes. Remove from heat and puree with an immersion blender until smooth.
- Return pot to medium heat. Add 1/4 cup basil and pancetta. Simmer for 15 minutes. Add cream and season with salt and pepper. Cook for 4 to 5 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 5 to 6 minutes. Drain and plate gnocchi. Ladle sauce on top and garnish with more basil. Serve immediately.
Nutrition Facts : Calories 741.7 calories, Carbohydrate 79 g, Cholesterol 137.1 mg, Fat 32.7 g, Fiber 7.4 g, Protein 28.4 g, SaturatedFat 17.6 g, Sodium 1401.3 mg, Sugar 12.4 g
PASTA WITH VODKA SAUCE AND SHRIMP
It pays to perfect the classics. Pasta with vodka sauce is an easy dish that is both simple and sumptuous. Adding quick shrimp scampi elevates it to a perfect meal for a date night.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a large pot of water on the stove for pasta. Also put up a deep skillet for sauce and a nonstick skillet for shrimp.
- Gather your ingredients.
- Peel and finely chop the onion.
- In a large deep skillet, heat EVOO, a turn of the pan. Add 2 tablespoons butter and when it foams add the onions. Stir to soften while you peel and chop the garlic. Add 2 cloves of chopped garlic to onions and season with salt. Stir in 1/2 teaspoon of chili paste or about 1/4 teaspoon of red pepper flakes. Add vodka and reduce by half, 2 to 3 minutes. Add tomatoes and tear in a few leaves of basil. Reduce heat and simmer sauce, 10 minutes.
- Season pasta water with a fat tablespoon of salt, add penne and cook 1 minute less than package directions, about 8 minutes. Have a mug or measuring cup on hand.
- Add shrimp to a medium bowl and toss with remaining garlic. Thinly slice a lemon and toss with shrimp.
- In the second skillet, heat EVOO, 2 turns of the pan, over medium-high and melt in 2 tablespoons butter. Add the shrimp mixture and toss 2 to 3 minutes; shrimp should be pink and opaque. Add a splash of Pernod or vermouth, the remaining red pepper flakes, a little salt and parsley; toss. Turn off heat.
- Add cream to sauce and stir. Add shrimp to sauce, bring back to a bubble and turn off heat.
- Reserve about 1/2 cup of starchy salty water and drain pasta or transfer to sauce with a spider. Toss pasta with sauce and grated cheese, using water to loosen as necessary.
- Transfer pasta to large serving bowl or to individual shallow bowls to serve.
GNOCCHI WITH SAUSAGE IN VODKA SAUCE
A quick and tasty dinner main dish. The cheesy vodka sauce goes with the the tender gnocchi and sausage.
Provided by Charles Perkins
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in vodka sauce and enough tomato juice until you reached a desired consistency. Stir in mozzarella cheese and spinach.
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
- Transfer gnocchi to a plate, cover with sauce, and serve.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 48.2 g, Cholesterol 60.3 mg, Fat 26.6 g, Fiber 5.8 g, Protein 18.3 g, SaturatedFat 12 g, Sodium 1440.3 mg, Sugar 16.4 g
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