Go Back
Print

Gnocchi, Ricotta with Vodka Sauce

We got this recipe from Jyll at Gather on Broadway in Green Bay, WI. We like this ricotta gnocchi better than the traditional potato gnocchi
Course Main Course
Servings 6

Ingredients

Vodka Sauce

  • 28 oz can San Marzano whole tomatoes
  • 2 TBL Olive Oil
  • 1/2 medium onion diced
  • 3 clove garlic minced
  • salt and pepper
  • 1/2 cup vodka
  • Pinch red pepper flakes
  • 2/3 cup heavy cream
  • Fresh basil

Gnocchi

  • 1 1/2 cup ricotta cheese whole milk, 15 oz container
  • 3 medium egg yolk
  • 1 cup flour
  • 3/4 cup Parmesan cheese grated
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

Gnocchi

  • Place 4 paper towels on a large plate and spread ricotta on the paper towels in an even layer. Place more paper towels on top and press gently to absorb excess liquid. Transfer ricotta to a large mixing bowl. Add egg yolks to ricotta and stir to combine (don't over mix). Add flour, parmesan, salt and pepper and mix gently. Dough might be a little sticky but should hold together. If it feels too wet, add a few tablespoons of flour.
  • Shape dough into a round disc and transfer to a flour dusted cutting board. Sprinkle dough with a little more flour and cut the dough into 8 even pie wedges. Gently roll the wedge into a log about 3/4 inch wide. Cut into individual bite size squares. Lightly dust with flour and repeat with all dough.
  • Bring a stock pot of salted water to a boil. Gently transfer gnocchi to the water and cook for about 1 minute, or until they float. Reserve 1 cup of the cooking water. Gently remove from water and toss with sauce.

Vodka Sauce

  • In a sauce pot or large deep pan, heat the olive oil over medium heat. Add the onions and cook until translucent. Add the garlic and cook 1 more minute. Gently crush tomatoes with your hands (or food processor) and carefully add to the pan along with the vodka., chili flakes and a pinch of salt and pepper. Simmer 15 minutes. Stir in cream and a little pasta water, then season with salt and pepper to taste. Serve with gnocchi. Garnish with fresh basil and parmesan, if desired.