Homemade Ricotta Gnocchi Alla Vodka
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Today's video is all about how to make ricotta gnocchi with an incredible tomato vodka sauce!
We have been working on a new gnocchi recipe for weeks, and now that it is perfect, it is time to share it with you! This ricotta gnocchi recipe is very easy to make and the only equipment you will need is a mixing bowl and a spatula. Once you try it, it will surely become the only gnocchi recipe you'll need!
And what's better than a homemade vodka sauce to go with these delicious gnocchi? We knew it would become our go-to vodka sauce recipe when we first tried it with these gnocchi! Creamy, cheesy, and full of flavors, this vodka sauce will revolutionize your pasta dishes.
We can't wait for you to try these delicious homemade ricotta gnocchi alla vodka!
Bon appétit!
Difficulty: 
Prep time: 50 mins / Cook time: 40 mins / Servings: 4 to 6 people
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Vodka Sauce
1 - Onion
6 slices - Prosciutto
4 - Garlic cloves
28 oz (793g) - Whole peeled tomatoes
2 tbsp (30g) - Olive oil
⅓ cup (70g) - Butter
To taste - Himalayan salt
To taste - Pepper
1.76 oz (50g) - Vodka
4.4 oz (125g) - Heavy cream
2.1 oz (60g) - Parmesan
Ricotta Parmesan Gnocchi
15 oz (425g) - Ricotta
1 - Egg yolk
1 - Egg
To taste - Himalayan salt
To taste - Pepper
3.5 oz (100g) - Parmesan
6 oz (170g) - All-purpose flour
4 slices - Gruyère (comté)
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Vodka Sauce
1 - Peel and mince the onion and garlic cloves and set them aside.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
2 - Stack and chop the prosciutto slices and set them aside.
Tip: We love these knives and recommend this quality kit from GrandTies for home and professional chefs. They are made from high-carbon stainless steel and are very versatile. Check out our detailed product review video for more information. We also love this reversible cutting board with integrated hand grips from John Boos.
3 - Pour the whole peeled tomatoes into a high-speed blender and blend for a few minutes (or until nice and smooth).
Tip: Vitamix blenders are by far the best we have ever owned: Vitamix Explorian, Vitamix Professional Series 750, and the new generation Vitamix A3500.
If you want to learn more about Vitamix, check out our detailed article "The Ultimate Buyer's Guide To Vitamix".
4 - To a large pot (or like us a cast-iron dutch oven), add the olive oil and butter and let them melt completely. When bubbles start to form, add the minced onion and let it cook for about 5 minutes. Make sure to stir occasionally with a silicone spatula to prevent the onion from sticking to the bottom of the pot.
Tip: Le Creuset is one of the best brands money can buy. If you want to learn more about Le Creuset, check out our detailed article "A Buyer's Guide To Le Creuset".
5 - Mix in the minced garlic, and cook for another 5 minutes. Next, add some salt and pepper and mix to combine.
6 - Pour the tomato sauce and mix until well combined. Next, bring to a simmer and let cook slowly for about 15 minutes, making sure to stir occasionally.
7 - After 15 minutes, mix in the vodka and add the prosciutto as well as the heavy cream to the pot. Mix until well combined and let the sauce simmer for 5 minutes.
8 - Grate the parmesan using a zester (or a box grater) and mix it into the sauce. When fully incorporated, put a lid on the pot and set it aside.
Ricotta Parmesan Gnocchi
1 - To a large mixing bowl, whisk the ricotta, eggs, salt, and pepper together.
2 - Next, grate the parmesan and mix it in the ricotta mixture using a spatula until well combined. Once fully incorporated, add the flour and mix until homogeneous. Finally, cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Tip: Help the planet by choosing biodegradable food wrap instead of plastic :)
3 - Add the dough to a floured surface, divide it into 6 equal pieces using a dough scraper and roll them out into sausage shape.
Tip: You can find our recommended bench knives here: metal/plastic/wood, and plastic scrapers here.
The dough may start sticking while rolling, if so, add a little bit of flour. Then, cut the dough to make the gnocchi 1 inch (2.5 cm) thick and set them aside on a baking tray lined with parchment paper.
4 - Fill a saucepan (or like us a saucier pan) with water and bring it to a boil. Once boiling, gently drop the gnocchi one by one and let them cook until they rise to the surface. Meanwhile, preheat your oven at 400°F (200°C).
Tip: Cook the gnocchi in 2 or 3 batches, depending on the size of the saucepan, to make sure they are all evenly cooked.
5 - Gently remove the gnocchi from the pot using a slotted spoon, add them to the vodka sauce and mix until fully combined.
6 - Finally, add the gnocchi alla vodka to a baking dish and top them with some gruyère slices. Transfer the gnocchi into the oven and bake for about 10 minutes.
Tip: If you don't have gruyère cheese on hand, you can substitute it with mozzarella cheese. It will be as cheesy and delicious!
Once baked, add the final touch with a few basil leaves for decoration.
7 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.