Gnocchi Alla Vodka & Burrata

Soft potato gnocchi in a silky vodka cream sauce, baked until lightly golden and finished with burrata, fresh basil and extra virgin olive oil.

• Prep 20 min
• Cook 10–12 min
• Serves 2

Ingredients

For the vodka sauce

• 2 tbsp extra virgin olive oil
• 1 small brown onion, very finely chopped
• 1 garlic clove, crushed
• 2 heaped tbsp tomato paste
• 40 ml vodka
• 100 ml cooking cream
• Salt, to taste
• Black pepper, to taste

For the gnocchi & finish

• 400 g potato gnocchi
• Grated Parmesan, as needed
• 1 large burrata (about 200 g)
• Fresh basil
• Extra virgin olive oil, to finish

Method

1. Heat the olive oil in a wide pan over medium-low heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook briefly until fragrant.
2. Add the tomato paste and cook for 2–3 minutes, stirring constantly, until slightly darkened and no longer raw.
3. Increase the heat slightly, pour in the vodka and let the alcohol evaporate completely.
4. Lower the heat, stir in the cream and cook until smooth and glossy. Season with salt and black pepper.
5. Cook the gnocchi in salted boiling water and, as soon as they float, transfer them directly into the sauce. Mix well.
6. Move everything into a baking dish, top lightly with grated Parmesan and bake at 200°C (fan) for 10–12 minutes, or until lightly golden.

Chef’s tip

Cook the tomato paste well before adding the vodka. This deepens the flavour and gives the sauce a richer, rounder taste.

To serve

Tear the burrata over the hot gnocchi and finish with fresh basil and extra virgin olive oil. A little extra basil and a final drizzle of olive oil just before serving makes the dish look and taste even more luxurious.