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  1. Gnocchi with Vodka Sauce

Gnocchi with Vodka Sauce

02:00:00 8 servings, 1/8 recipe each
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8 servings, 1/8 recipe each

This recipe is inspired by the region of Lombardia in Italy.

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Make It

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  • Heat oven to 400ºF.
  • Pierce potatoes in several places with sharp knife. Bake 45 min. to 1 hour or until tender. Transfer to wire rack; let stand 15 to 20 min. or until cool enough to handle.
  • Cut potatoes lengthwise in half. Scoop out centres into medium bowl; discard skins. Mash potatoes until smooth; spread into thin layer on lightly floured surface. Add egg yolk; mix well. Add flour, 1/2 cup at a time, kneading after each addition until blended. (Dough will be slightly sticky.) Divide into 4 pieces; cover. Let stand 10 min.
  • Roll each portion into 3/4-inch-thick rope on lightly floured surface; cut crosswise into 1/2-inch-thick pieces. Dip fork into flour; lightly press tines of fork over each piece to make ridges.
  • Cook pasta sauce in large skillet on medium-low heat 5 min. or until heated through, stirring occasionally. Meanwhile, cook gnocchi, in batches, in boiling water in large saucepan 2 to 3 min. or until gnocchi float to top. Use slotted spoon to transfer gnocchi to pasta sauce in skillet. If sauce is too thick, stir in enough of the gnocchi cooking water until sauce is of desired consistency. Sprinkle with cheese.

Special Extra

Garnish with 2 Tbsp. chopped fresh chives before serving.


  • 8 servings, 1/8 recipe each

Nutritional Information

Serving Size 8 servings, 1/8 recipe each
Calories 350
% Daily Value
Total fat 8g
Saturated fat 3g
Cholesterol 40mg
Sodium 630mg
Carbohydrate 61g
Dietary fibre 6g
Sugars 9g
Protein 9g
Vitamin A 4 %DV
Vitamin C 40 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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