Ingredients
Units
Scale
For Ricotta Gnocchi:
- 2 lbs. ricotta cheese
- 2 eggs
- 4 cups flour
- 1/2 cup grated Parmesan cheese or Romano cheese
- 3/4 tsp. black pepper
- 2 tsp. salt
- Fresh Parmesan cheese or Romano for grating
For Alla Vodka Sauce:
- 4 - 5 cloves garlic - chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tsp. red pepper flakes
- 1 tsp. garlic powder
- 1 tsp. black pepper
- 1 tsp. dried oregano
- 1 teaspoon salt
- 1/2 tsp. sugar
- 1/2 cup vodka
- 28 oz can of crushed tomatoes
- 3/4 cup heavy cream
Instructions
For Ricotta Gnocchi:
- Using a large bowl, mix together the Ricotta and eggs.
- Add the salt, black pepper and slowly incorporate the flour.
- On a clean, floured surface, knead together well.
- Roll into long cord like rolls and cut into 1-inch pieces.
- Bring a large pot of well salted water to a boil and add the gnocchi.
- Stir gently to keep the gnocchi from sticking together.
- Cook about 8 - 10 minutes.
- Drain and serve immediately with your favorite sauce.
- I served mine with Alla Vodka Sauce (instructions below)
For Alla Vodka Sauce:
- In a large cast iron pan, sauté the garlic in butter, olive oil, red pepper, black pepper, and salt until golden. Add the vodka and cook down for about 3 – 5 minutes.
- Add the crushed tomatoes and sugar and the rest of the seasonings. Let the tomatoes cook down for about 5 to minutes on a gentle heat. Taste for seasoning.
- Add the heavy cream and stir until incorporated. Cook to a simmer then lower the heat and let cook additionally for 5 minutes.
- Serve immediately with the gnocchi or with your favorite pasta dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
