Skillet Cacio e Pepe Gnocchi alla Vodka

Let's combine two favorites into one dish to create the coziest skillet cacio e pepe gnocchi alla vodka. The sauteed crispy gnocchi is seasoned with parmesan and black pepper and tossed in the creamiest spicy vodka sauce for an amazing meal.

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Recipe

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5 from 2 votes

Skillet Cacio e Pepe Gnocchi alla Vodka

Total Time30 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: pasta, vegetarian

Servings: 4

Author: Christine Ma

Ingredients

• 2 tablespoons butter
• 1 pound gnocchi
• ¾ cup grated parmesan
• 1 teaspoon coarsey ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 shallot minced
• 2 garlic cloves minced
• 1 teaspoon chopped Calabrian chilies
• ½ teaspoon dried basil
• 6 ounces tomato paste
• ¼ cup vodka
• ¾ cup half and half
• ½ cup water
• salt and pepper
• extra grated parmesan for serving

Instructions

• Melt butter in a large nonstick saute pan over medium-high heat. Add gnocchi and cook until golden brown, tossing the gnocchi occasionally. Add parmesan, stirring to coat. Saute for another minute or until cheese melts. Season with black pepper and remove from heat. Transfer gnocchi to a plate and set aside.
• In the same pan, heat olive oil over medium heat. Add shallot and garlic and saute for 1-2 minutes or until shallots are softened. Add Calabrian chilies, dried basil, and tomato paste, stirring to combine. Saute for 2 minutes or until tomato paste is slightly darkened in color.
• Add vodka and bring to a boil, stirring constantly. When all of the liquid has evaporated, add half and half. Bring to a simmer, stirring to combine. Season sauce with salt and pepper.
• Add gnocchi back to the pan and add ¼ cup water. If the sauce is too thick, add additional water. Adjust seasoning once more. Transfer gnocchi to plates and top with extra grated parmesan.

Notes

You can use storebought gnocchi or use fresh homemade gnocchi.

The spicy vodka sauce can be prepared up to 2 days in advance. If the sauce is too thick when reheating, you can add a splash of water.

Step-by-step instructions

Step 1: Prepare gnocchi

I remember when I used to shy away from vodka sauce because of the vodka. I used to think it was a strange ingredient to include in a pasta sauce, but as I grew older, I learned to appreciate the flavor. If you have never tried spicy pasta alla vodka, I urge you to give it a try. I promise the vodka taste won't overpower the dish!

To start with, this skillet cacio e pepe gnocchi alla vodka, we need to first cook the gnocchi. Melt butter in a large nonstick sauté pan over medium-high heat. I prefer to use a non-stick pan because we're going to add cheese later, which can stick to regular pans.

Add the gnocchi to the pan and cook until golden brown, tossing occasionally to ensure even browning.

Once browned, add grated parmesan to the gnocchi, stirring to coat evenly. Continue to sauté for another minute until the cheese melts, then season with black pepper. Remove the gnocchi from the pan and set aside.

You might be wondering why we're going through the trouble of preparing the gnocchi with parmesan if we're adding it to vodka sauce. But the parmesan helps season the pasta and adds more flavor to the overall dish. Sure, it's one extra step, but it'll be worth it, I promise.

Step 2: Make spicy vodka sauce

Using the same pan, heat olive oil over medium heat. Add minced shallot and garlic, sautéing for 1-2 minutes until the shallots soften. Incorporate Calabrian chilies, dried basil, and tomato paste, stirring to combine.

You can also use fresh basil if you prefer.

Cook for an additional 2 minutes to caramelize the tomato paste slightly, which deepens its flavor.

Next, add vodka to the pan, bringing it to a boil while stirring constantly. Allow the vodka to evaporate completely before adding the half and half.

You might think it's odd to use half and half instead of heavy cream, but I discovered that the sauce is too thick with heavy cream for this particular recipe. Half-and-half has a thinner consistency but still gives the sauce body.

Simmer the sauce, stirring to combine all ingredients thoroughly, and season with salt and pepper to taste.

Step 3: Putting it all together

Return the gnocchi to the pan, adding ¼ cup of water to help thin out the sauce. Normally, we would use the water we cooked the gnocchi in, but since we sauteed the gnocchi, we're going to add water instead.

If you find the sauce is too thick at this point, gradually add more water, a tablespoon at a time, until you reach your desired consistency. Remember that the sauce will continue to thicken as it cools, so it's better to err on the side of a slightly thinner sauce. Adjust the seasoning once more, ensuring a perfect balance of flavors.

Finally, transfer the gnocchi to serving plates and top with extra grated parmesan.

I admit I was skeptical of store-bought gnocchi, but I quickly realized that if you saute them and season them with parmesan and black pepper, they're quite enjoyable. Take it one step further and toss them in a delicious sauce, and I think you'll agree that this skillet cacio e pepe gnocchi alla vodka is a winner!

Serve this pasta with a winter Panzanella salad or crusty bread with sun-dried tomato olive oil bread dip. You can also enjoy it with a side of spicy pepperoni pizza with roasted pepper sauce for a complete meal.

Make-ahead and storage tips

• Make-ahead: You can make the spicy vodka sauce up to 2 days in advance. Reheat it gently before adding the gnocchi.
• Store: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

More vegetarian pasta recipes

Looking for more vegetarian pasta dishes? Try these: