Gnocchi alla Vodka

01Method

1. 1

   Heat the oven to 400°F (200°C). Pierce each potato multiple times with a fork to allow steam to escape.

2. 2

   Roast until completely tender, about 30 minutes. Remove from the oven and allow to cool fully.

3. 3

   Halve the cooled potatoes and scoop the flesh into a large bowl, discarding the skins. Mash until smooth with as few lumps as possible, then work in the flour, Parmesan, ricotta, and egg. Knead until a smooth dough forms, then cover and rest for 30 minutes.

4. 4

   Divide the dough into several portions. On a well-floured surface, roll each portion into a rope roughly the thickness of a coin. Cut into 1-inch pieces and press the back of a fork lightly across each piece to create the classic ridged texture that holds sauce.

5. 5

   To make the sauce, melt the butter in a saucepan over medium heat. Cook the pancetta until golden and crisp, 4 to 5 minutes, then transfer to a plate. Add the shallot to the pan drippings and soften for about 2 minutes, then stir in the garlic and red pepper flakes and cook until aromatic, 30 to 40 seconds.

6. 6

   Add the vodka to deglaze the pan, scraping up any browned bits with a wooden spoon. Allow the liquid to reduce by half. Lower the heat to medium-low and stir in the tomatoes, Parmesan, and tomato paste. Cook for 7 to 8 minutes, then remove from heat and blend smooth with an immersion blender.

7. 7

   Return the pan to medium heat. Stir in the basil and reserved pancetta and simmer for 15 minutes. Pour in the cream, season with salt and pepper, and cook for a further 4 to 5 minutes.

8. 8

   Meanwhile, bring a large pot of salted water to a boil. Drop in the gnocchi and cook until they rise to the surface, 5 to 6 minutes. Drain and plate, then spoon the sauce generously over the top and garnish with additional basil. Serve straight away.