Baked Gnocchi with Vodka Sauce and Burrata

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This Baked Gnocchi with Vodka Sauce and Burrata is the ultimate comfort food, combining pillowy soft gnocchi with a creamy, tangy vodka sauce. The dish is topped with luscious burrata cheese and fresh basil for an indulgent yet balanced meal. Baked to perfection, this gnocchi dish is perfect for a cozy dinner or a special weekend treat. With rich parmesan, tomato paste, and a splash of vodka, the sauce provides a depth of flavor that complements the light, fluffy gnocchi.

Ingredients:

  • 1 cup reserved pasta water (or substitution: chicken broth or vegetable broth)
  • 2 tablespoons unsalted butter
  • 1 shallot, diced
  • 4 garlic cloves, minced
  • Sea salt and freshly cracked black pepper, adjusted to your liking.
  • 1/2 cup tomato paste
  • 3 tablespoons vodka (such as Tito’s)
  • 1/3 cup heavy cream
  • 1/3 cup of finely shredded Parmesan cheese (plus additional for garnishing).
  • 2 pounds uncooked gnocchi
  • 8 ounces burrata cheese, pulled apart
  • Fresh basil, for topping

Instructions:

  1. Prepare the Gnocchi:
    • Preheat your oven to 375°F (190°C).
    • Fill a large pot with salted water and bring it to a boil.
    • Add the gnocchi and cook according to the package directions until they rise to the surface, which should take about 2 to 3 minutes.
    • Reserve 1 cup of pasta water before draining the gnocchi. Drain the gnocchi and set aside.
  2. Make the Vodka Sauce:
    • In a large oven-safe skillet, melt the butter over medium heat.
    • Add the diced shallot and cook for 2-3 minutes until softened.
    • Stir in the minced garlic and cook for another minute, until fragrant.
    • Add the tomato paste, stirring frequently, and cook for 2-3 minutes until the paste deepens in color.
    • Pour in the vodka and simmer for 1-2 minutes, allowing the alcohol to cook off.
  3. Add the Cream and Cheese:
    • Stir in the heavy cream and reserved pasta water (or broth), mixing until the sauce is smooth.
    • Add the Parmesan cheese and stir until melted and incorporated.
  4. Combine the Gnocchi and Sauce:
    • Add the cooked gnocchi to the skillet with the sauce, stirring to coat the gnocchi evenly.
  5. Top with Burrata and Bake:
    • Tear the burrata cheese and scatter it over the top of the gnocchi.
    • Sprinkle with extra Parmesan cheese, if desired.
    • Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
  6. Garnish and Serve:
    • Remove from the oven and garnish with fresh basil leaves.
    • Serve warm and enjoy the creamy, cheesy deliciousness!

Conclusion:

This Baked Gnocchi with Vodka Sauce and Burrata is a decadent yet easy-to-make dish that’s perfect for any pasta lover. The creamy vodka sauce, combined with pillowy gnocchi and rich burrata, creates a comforting meal that’s packed with flavor. Topped with fresh basil, it’s a beautiful and delicious dish that’s perfect for a special dinner or a cozy night in.

Baked Gnocchi with Vodka Sauce and Burrata

Baked gnocchi in a rich vodka sauce, topped withburrata and fresh basil. A creamy, cheesy, and comforting dish that’s perfectfor a cozy night in.

  • 1 cup reserved pasta water (or substitution: chicken broth or vegetable broth)
  • 2 tablespoons unsalted butter
  • 1 shallot (diced)
  • 4 garlic cloves (minced)
  • Sea salt and freshly cracked black pepper (adjusted to your liking.)
  • 1/2 cup tomato paste
  • 3 tablespoons vodka (such as Tito’s)
  • 1/3 cup heavy cream
  • 1/3 cup of finely shredded Parmesan cheese (plus additional for garnishing.)
  • 2 pounds uncooked gnocchi
  • 8 ounces burrata cheese (pulled apart)
  • Fresh basil (for topping)

Prepare the Gnocchi:

  1. Preheat your oven to 375°F (190°C).
  2. Fill a large pot with salted water and bring it to a boil.
  3. Add the gnocchi and cook according to the package directions until they rise to the surface, which should take about 2 to 3 minutes.
  4. Reserve 1 cup of pasta water before draining the gnocchi. Drain the gnocchi and set aside.

Make the Vodka Sauce:

  1. In a large oven-safe skillet, melt the butter over medium heat.
  2. Add the diced shallot and cook for 2-3 minutes until softened.
  3. Stir in the minced garlic and cook for another minute, until fragrant.
  4. Add the tomato paste, stirring frequently, and cook for 2-3 minutes until the paste deepens in color.
  5. Pour in the vodka and simmer for 1-2 minutes, allowing the alcohol to cook off.

Add the Cream and Cheese:

  1. Stir in the heavy cream and reserved pasta water (or broth), mixing until the sauce is smooth.

  2. Add the Parmesan cheese and stir until melted and incorporated.

Combine the Gnocchi and Sauce:

  1. Add the cooked gnocchi to the skillet with the sauce, stirring to coat the gnocchi evenly.

Top with Burrata and Bake:

  1. Tear the burrata cheese and scatter it over the top of the gnocchi.
  2. Sprinkle with extra Parmesan cheese, if desired.
  3. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.

Garnish and Serve:

  1. Remove from the oven and garnish with fresh basil leaves.
  2. Serve warm and enjoy the creamy, cheesy deliciousness!
Main Course
Italian-American
Baked gnocchi

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