Crispy Gnocchi in Spicy Vodka Cream Sauce Tips, FAQ & printable recipe

Tips for success

For extra crispy gnocchi, use a cast-iron skillet and ensure the oil is shimmering before adding the gnocchi. Do not move the gnocchi too often; let them develop a golden crust.

If you have time, let the gnocchi sit on a paper towel after cooking to absorb excess oil, though this is optional.

To make the sauce extra smooth, stir in the Pecorino off the heat and whisk gently. If the sauce seems too thick, add a splash of reserved pasta water or a little extra cream. Taste and adjust the seasoning with salt and pepper, keeping in mind that Pecorino is salty.

Variations

• Add Protein: For a heartier meal, add cooked Italian sausage or grilled chicken. Slice the sausage and toss it in with the gnocchi, or top with sliced chicken before serving. Adjust the chili paste to taste.
• Make it Vegetarian: This recipe is already vegetarian as written. For a vegan version, use vegan gnocchi, replace the heavy cream with full-fat coconut cream, and use a vegan Pecorino-style cheese. The sauce will still be creamy and flavorful.
• Swap the Heat: If Calabrian chili paste is not available, use 1 teaspoon red pepper flakes or 1 tablespoon sriracha. For a milder sauce, reduce the amount or omit entirely and add a pinch of smoked paprika for depth.
• Use Different Pasta: This sauce is fantastic with any short pasta like penne, rigatoni, or fusilli. Cook the pasta al dente, then toss with the sauce and a little pasta water to help it cling. The method remains the same.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or water.

Freezer

The sauce can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat gently. Cooked gnocchi do not freeze well.

Reheat

Reheat in a skillet over low heat with a splash of cream or water, stirring occasionally, until warmed through. Avoid microwaving to preserve texture.

Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools.

To reheat, add a splash of cream or water and warm gently in a skillet over low heat, stirring occasionally, until heated through. The gnocchi will lose some crispiness but will still be delicious.

You can prepare the sauce up to 2 days ahead and store it in the refrigerator. When ready to serve, sear the gnocchi, then warm the sauce in a skillet and toss the gnocchi in it.

The vodka sauce can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat gently.

Serving ideas

Serve the gnocchi immediately after cooking, while the edges are still crispy and the sauce is warm and velvety.

Spoon into shallow bowls and garnish with extra torn basil and a sprinkle of Pecorino if desired. A side of crusty bread is perfect for sopping up the extra sauce.

This dish pairs beautifully with a simple green salad dressed with lemon and olive oil. For a heartier meal, serve alongside grilled chicken or a seared steak. The spicy vodka sauce also works well as a pasta sauce for traditional pasta shapes like penne or rigatoni.

Frequently asked questions

Recipe card

Crispy Gnocchi in Spicy Vodka Cream Sauce

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 500 g potato gnocchi
• 2 tbsp olive oil
• 1 shallot, diced
• 4 cloves garlic, minced
• 85 g tomato paste
• 45 ml vodka
• 180 ml heavy cream
• 1 tbsp Calabrian chili paste
• 70 g Pecorino Romano, grated
• 1/4 cup fresh basil leaves, torn

Instructions

1. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the gnocchi in a single layer and cook, without stirring too often, until golden and crispy on all sides, about 5-7 minutes. Use a spatula to turn them carefully to brown evenly.
2. Reduce heat to medium. Add the diced shallot and minced garlic to the skillet. Cook, stirring frequently, until fragrant and softened, about 2 minutes. The garlic should not brown too much.
3. Add the tomato paste to the skillet. Cook, stirring constantly, for 1-2 minutes until the paste darkens and becomes fragrant. This step deepens the flavor.
4. Pour in the vodka and stir, scraping up any browned bits from the bottom of the pan. Let the vodka bubble and reduce by half, about 1-2 minutes. The alcohol will cook off.
5. Reduce heat to low. Pour in the heavy cream and add the Calabrian chili paste. Stir gently to combine. Heat the sauce until it is steaming and slightly thickened, about 2-3 minutes. Do not let it boil.
6. Return the crispy gnocchi to the skillet. Gently fold them into the sauce until every piece is coated. Let them warm through for 1-2 minutes, allowing the edges to stay crispy.
7. Remove the skillet from the heat. Sprinkle the grated Pecorino Romano over the gnocchi and stir until the cheese melts into the sauce, creating a creamy, rich texture.
8. Scatter the torn fresh basil over the top. Serve immediately while hot, making sure each plate gets a good amount of sauce and crispy gnocchi.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

14 g

Carbohydrates

52 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.