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This easy Gnocchi alla Vodka combines soft, tender gnocchi with a silky, tomato-cream vodka sauce that’s bursting with garlic, parmesan, and fresh basil. This Gnocchi with Tomato Cream Sauce is an easy weeknight dinner but it tastes like it is straight out of an Italian restaurant.
The winter cold is starting to settle in and this is the time of year when I am craving a big bowl of comfort food. We recently traveled to New York City to cheer on our daughter, Sierra, who was running the New York City marathon. We heard how cute and charming the Christmas village is at Bryant Park and how there is so much good food to choose from. My kids are big time foodies so we were trying to find the best places to eat.
We found a gnocchi spot sharing gnocchi alla vodka sauce, and I knew we had to try it. The gnocchi was pillowy soft and just melted in our mouths with a delicate tomato cream sauce. I knew that I had to recreate the recipe at home for a fraction of the cost.
Fun fact about me…I don’t drink alcohol…so we are burning off the alcohol in this vodka sauce. So, why do we add vodka to a tomato sauce? Vodka might seem like an unusual addition to tomato sauce, but its purpose is subtle and scientific. Alcohol helps emulsify the tomatoes and cream, bringing out deeper, more aromatic notes in the sauce. You won’t taste “vodka”….you will taste a fuller, rounder tomato flavor.
So, how do you burn off the alcohol? After adding the vodka to the sauce, let it cook for 5–7 minutes, stirring occasionally. Use medium to medium-high heat — hot enough for visible bubbling but not so high that the sauce scorches. By the end, the alcohol will dissipate, leaving only enhanced depth and sweetness. The longer it gently bubbles, the more alcohol that cooks out. I like to simmer my sauce for at least 10 minutes to allow the alcohol to burn out of the sauce.
If you don’t want to use vodka, no problem! I would suggest using chicken or vegetable broth instead.
Why You Will Love This Recipe:
One-pan, 30-minute dinner that tastes gourmet but uses simple ingredients.
Ultra-creamy sauce that perfectly coats each piece of gnocchi. It’s always a crowd favorite and bursting with Italian flavor.
Very customizable—make it spicy, use a different pasta, add protein, or swap the vodka for broth.
Ingredients for One-Pot Vodka Gnocchi:
- Gnocchi – Soft, pillowy potato dumplings that perfectly absorb the creamy vodka sauce.
- Olive Oil – Helps soften the vegetables. You may substitute butter for olive oil as well.
- Onion & Carrot – Create sweetness and depth.
- Garlic – Essential for bold, Italian flavor.
- Vodka (or chicken broth) – Vodka enhances the tomato flavor. Broth works as a non-alcoholic substitute. The alcohol should cook off the longer it is simmered.
- Whole or Crushed Tomatoes – Crushed works for a smoother sauce. I suggest using San Marzano canned tomatoes.
- Tomato Paste – Intensifies the tomato flavor and thickens the sauce.
- Sugar – Balances acidity from the tomatoes and rounds out the flavor.
- Heavy Cream – Creates a luscious, velvety sauce.
- Parmesan – Always use freshly grated cheese, so it melts smoothly.
- Fresh Basil – Brightens the dish with fresh flavor.
- Salt, Pepper, Red Pepper Flakes
What is the best Gnocchi to use?
You can find gnocchi at your local grocery store in the pasta section or if you are lucky, you can find it refrigerated as well.
Fresh gnocchi is the top choice for a tender, melt-in-your-mouth texture. It tastes just like you are in a restaurant. My favorite brands are DeLallo, Rana, and La Gnoccheria.
My favorite shelf-stable brands, found in the pasta aisle, are De Cecco, DeLallo, and Trader Joe’s. I have gnocchi in my pantry at all times and have tried all of these brands.
How to make the Best Gnocchi Alla Vodka:
- Heat a large skillet or Dutch oven over medium heat. Add olive oil. Add chopped onion and carrot and saute for 8-10 minutes, until softened. Add garlic and saute for 1 minute longer.
- Pour in vodka (or chicken broth), stirring to deglaze any browned bites. Simmer for 5-7 minutes, allowing the alcohol to burn off.
- Stir in tomatoes, tomato paste, salt, pepper, sugar, and red pepper flakes. Break up the tomatoes with a spoon. Lower heat to medium-low and let the sauce simmer for 10-15 minutes.
- For a smoother sauce, I suggest using an immersion blender or adding the ingredients to a blender. Be careful because the sauce will be hot!
- Once it has been blended, add the gnocchi and let it cook in the sauce. Add heavy cream. Stir in 1/4 cup of parmesan cheese, setting aside the remaining cheese for garnish. Stir and taste for seasonings. Add more salt and pepper as needed.
- Top with freshly grated parmesan and fresh basil.
Can I make this gnocchi recipe without vodka?
If you prefer to omit vodka, I would suggest replacing the vodka with chicken or vegetable broth.
Frequently Asked Questions (FAQ’s):
- Can I make the sauce ahead of time? Yes! The vodka sauce can be made 2–3 days in advance and reheats wonderfully.
- Can I substitute half-and-half for heavy cream? You can, but the sauce will be less silky and a bit thinner, but still delicious. Heavy cream gives the best creamy texture.
More Gnocchi Recipes:
You may also love my pasta alla vodka recipe.
What should I serve with this pasta recipe?
Sweet and Spicy Roasted Carrots
Storage Tips:
Refrigerate: Store leftovers in an airtight container for 3–4 days.
Reheat: Warm on the stovetop over low heat with a splash of cream or milk to loosen the sauce.
Make-ahead: Cook the sauce ahead and cook the gnocchi fresh right before serving for best texture.
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Gnocchi Alla Vodka
Ingredients
- 2 to 3 Tablespoons Olive Oil
- 1 Onion (finely diced)
- 1 Carrot (finely diced)
- 4 Garlic Cloves (minced)
- 3/4 cup Vodka (or Chicken Broth)
- (1) 28-ounce can Whole Tomatoes (or crushed)
- 1 Tablespoon Tomato Paste
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Red Pepper Flakes
- 2 teaspoons Sugar
- 3/4 to 1 cup Heavy Cream
- 1 lb. Gnocchi Pasta
- 1/2 cup Parmesan Cheese (freshly grated)
- 6 to 8 Basil Leaves (cut into ribbons)
Optional:
- 1 Tablespoon Calabrian Chili Paste (optional) if you use this, omit red pepper flakes unless you want extra heat.
Instructions
- Heat a large skillet or Dutch oven over medium heat. Add olive oil. Add chopped onion and carrot and saute for 8-10 minutes, until softened. Add garlic and saute for 1 minute longer.
- Pour in vodka (or chicken broth), stirring to deglaze any browned bits. Simmer for 5-7 minutes, allowing the alcohol to burn off.
- Stir in tomatoes, tomato paste, salt, pepper, sugar, and red pepper flakes. Break up the tomatoes with a spoon. Lower the heat to medium-low and let the sauce simmer for 10-15 minutes.
- For a smoother sauce, I suggest using an immersion blender or adding the ingredients to a blender. Be careful because the sauce will be hot!
- Once it has been blended, add the gnocchi and let it cook in the sauce. Add heavy cream. Stir in 1/4 cup of parmesan cheese, setting aside the remaining cheese for garnish. Stir and taste for seasonings. Add more salt and pepper as needed.
- Top with freshly grated parmesan and fresh basil.
Notes
My favorite shelf-stable brands, found in the pasta aisle, are De Cecco, DeLallo, and Trader Joe’s. I love to use Cento San Marzano whole tomatoes.
Nutrition information is automatically calculated, so should only be used as an approximation.
