Gnocchi Alla Vodka with Ground Beef

01Method

1. 1

   Bring a large pot of water to a boil. Drop in the gnocchi and cook until they rise to the surface, about 5 to 6 minutes. Drain and set aside, reserving half a cup of the cooking liquid.

2. 2

   While the gnocchi cooks, warm the olive oil in a wide pan over medium-low heat. Add the shallot and garlic, cooking gently until the shallot is tender and the garlic is aromatic, 3 to 5 minutes.

3. 3

   Increase the heat to medium and brown the ground sirloin with the salt and red pepper flakes, breaking it up as it cooks. Stir in the tomato paste and let it darken slightly. Add the vodka to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon, and let the sauce bubble for 5 minutes.

4. 4

   Pour in the cream and stir well until the tomato paste is fully blended. Let the sauce simmer gently until it begins to thicken, 5 to 10 minutes. Add the Parmesan in two additions and stir until completely melted.

5. 5

   Fold the drained gnocchi into the sauce along with the reserved cooking water. Plate and finish with the fresh basil chiffonade.