Skillet Cacio e Pepe Gnocchi alla Vodka
Servings 4
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.
