Potato Gnocchi with Tomato-Vodka Sauce

Name: Potato Gnocchi with Tomato-Vodka Sauce
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4 Portionen
Ingredients: 2 piece medium russet potatoes; 1.5 cups all-purpose flour; 0.5 cups ricotta cheese; 0.5 cups grated Parmesan cheese; 1 piece large egg; 0.25 cups salted butter; 1 cups diced pancetta; 1 piece medium shallot, minced; 3 clove garlic, minced; 1 tsp red pepper flakes; 0.25 cups vodka; 2 can whole tomatoes, preferably San Marzano (28 ounce); 0.33333333333333 cups grated Parmesan cheese; 3 tablespoons tomato paste; 0.25 cups chopped fresh basil, or more to taste; 0.25 cups heavy cream; salt and ground black pepper

Dumplings

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Potato Gnocchi with Tomato-Vodka Sauce is ready in 2 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These potato gnocchi, bathed in a rich and creamy tomato-vodka sauce, are a delightful Italian comfort food. I've been making this dish for years, and it's always a hit! The gnocchi are surprisingly easy to make from scratch, and the sauce is bursting with flavor thanks to the pancetta, shallots, garlic, and a splash of vodka. It's perfect for a cozy weeknight dinner or a special occasion. Feel free to add a sprinkle of extra Parmesan cheese and fresh basil for an extra touch of deliciousness. This recipe is sure to become a new family favorite!

Ingredients (17 ingredients)

2 piece medium russet potatoes
1.5 cups all-purpose flour
0.5 cups ricotta cheese
0.5 cups grated Parmesan cheese
1 piece large egg
0.25 cups salted butter
1 cups diced pancetta
1 piece medium shallot, minced
3 clove garlic, minced
1 tsp red pepper flakes
0.25 cups vodka
2 can whole tomatoes, preferably San Marzano (28 ounce)
0.33333333333333 cups grated Parmesan cheese
3 tablespoons tomato paste
0.25 cups chopped fresh basil, or more to taste
0.25 cups heavy cream
salt and ground black pepper

Preparation (10 steps)

Bake Potatoes

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.

Prepare Potato Dough

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 1 ½ cups all-purpose flour, ½ cup grated Parmesan cheese, ½ cup ricotta cheese, and 1 large egg. Knead mixture until dough is smooth. Cover and let rest for 30 minutes.

Shape Gnocchi

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.

Cook Pancetta

Place ¼ cup salted butter and 1 cup diced pancetta into a pan. Cook until browned, 4 to 5 minutes. Remove pancetta from pan and set aside.

Sauté Shallots and Garlic

Add 1 medium shallot, minced, to the pan drippings and cook until fragrant, about 2 minutes. Add 3 cloves garlic, minced, and 1 teaspoon red pepper flakes and cook until fragrant, 30 to 40 seconds.

Deglaze with Vodka

Pour ¼ cup vodka into the pan to deglaze; use a wooden spoon to scrape up any browned bits. Let liquid reduce by half.

Combine Sauce Ingredients

Reduce heat to medium-low and add 2 (28 ounce) cans whole tomatoes, preferably San Marzano, ⅓ cup grated Parmesan cheese, and 3 tablespoons tomato paste. Cook sauce for 7 to 8 minutes.

Puree Sauce

Remove from heat and puree with an immersion blender until smooth.

Simmer Sauce

Return pot to medium heat. Add ¼ cup chopped fresh basil and pancetta. Simmer for 15 minutes. Add ¼ cup heavy cream and season with salt and pepper. Cook for 4 to 5 minutes.

Cook Gnocchi

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.