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    Home » Recipes » Pasta Recipes

    Creamy Baked Gnocchi with Spicy Vodka Sauce

    Published: Nov 4, 2018 · Modified: Feb 17, 2024 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    creamy gnocchi with vodka sauce in a bowl with a fork with text graphic.

    This Creamy Baked Gnocchi with Spicy Vodka Sauce is rich and velvety. Salty pancetta and fluffy gnocchi are cooked in an easy vodka sauce, and topped with mozzarella cheese – baked until bubbly. This cozy and cheesy gnocchi is ready in 30 minutes and made in one pan, perfect for oven-to-table dining.

    gnocchi in a pasta bowl with a fork topped with basil, parmesan and red pepper flakes with a glass of wine next to it.
    Jump to:
    • Ingredient List
    • Recipe Steps: How to Make Creamy Baked Gnocchi with Spicy Vodka Sauce
    • Chef's Tips
    • Craving More Comfort Food Recipes?
    • Recipe Card

    We all have that dish. You know, the one you have on rotation when you want something quick and easy. Ours is this creamy baked gnocchi with spicy vodka sauce. Using premade fluffy potato gnocchi that cooks right in our homemade pasta sauce, it’s a simple weeknight dinner recipe that comes together quickly and is made in one pan for easy cleanup – you’re welcome.

    Speaking of homemade vodka sauce. Using simple pantry ingredients of onion, garlic, tomato, vodka, basil, and red pepper flakes (we added pancetta for additional aromatics), this spicy vodka sauce is quick to make, full of flavor, and has a rich and velvety base to the fluffy gnocchi. Serve this creamy gnocchi alla vodka in a shallow bowl with parmesan cheese, fresh basil, and red pepper flakes – oh, and crusty bread to soak up all of that sauce!

    Baked gnocchi works as a quick weeknight recipe, a fancy date night recipe, and is approved as a kid-friendly recipe, too. If you are serving this to little ones, while technically the alcohol does cook out of the sauce before serving, omit the vodka if it makes you more comfortable. 

    If you love our Creamy Baked Gnocchi with Spicy Vodka Sauce recipe as much as we do, try our One-Pot Gnocchi with Creamy Lemon Sauce, Gluten-Free Gnocchi, or our Butternut Squash Gnocchi.

    ingredients to make gnocchi with vodka sauce with text graphic.

    Ingredient List

    • Gnocchi: use fresh gnocchi if available, but frozen or dried will work too.
    • Pancetta: Italian cured meat widely available in most grocery stores. Bacon is a common substitution but will give the recipe a smokey flavor.
    • Onion: use the smallest onion you can find, you don't want it to overpower the sauce.
    • Garlic: one large or two small cloves minced or crushed.
    • Tomatoes: whole canned tomatoes, Italian San Marzano if available.
    • Vodka: only cook with alcohol you would also drink, so use your preferred brand. Substitute non-alcoholic vodka, white wine, or stock.
    • Basil: fresh basil, always.
    • Heavy cream: 35% or higher if available, but lighter cream will work as well.
    • Parmesan: Parmigiano-Reggiano, freshly grated at home is best, but pre-grated will work.
    • Mozzarella cheese: look for fresh mozzarella packed in liquid. We love to use buffalo mozzarella for this recipe.
    • Salt: kosher or sea salt.
    • Red pepper flakes: for heat, we like a spicy vodka sauce.

    Find the complete recipe with measurements below.

    Recipe Steps: How to Make Creamy Baked Gnocchi with Spicy Vodka Sauce

    1. Brown pancetta and aromatics.

    In a large high-sided saute pan or Dutch oven, cook pancetta over medium-high heat until browned. Add in the onion and garlic and cook until softened.

    onions and pancetta cooking in a pan.

    2. Make the vodka sauce.

    Pour in the tomatoes, vodka, and cream, then stir in the basil. Bring to a gentle boil and season with salt.

    hand adding cream to tomato sauce in pan.

    3. Cook the gnocchi.

    Add the gnocchi to the vodka sauce and cook for 7 to 10 minutes, stirring occasionally until the sauce is thickened and the gnocchi is soft to the bite.

    gnocchi added to a pan with creamy vodka sauce with spoon.

    4. Add the cheese.

    Once the gnocchi is cooked, stir in half the parmesan. Top with remaining parmesan, and torn pieces of mozzarella. Sprinkle with chili flakes and additional salt if needed.

    mozzarella shredded and laid overtop vodka sauce with red pepper flakes.

    5. Bake the gnocchi.

    Place the pan under a preheated broiler, set to high, until the cheese is melted, bubbly, and starting to brown.

    bubbly cheese baked overtop gnocchi and vodka sauce.

    6. Style and serve.

    Remove the pan from the oven and place it in the center of your dining table for family-style eating or serve individual portions with additional parm, basil, and chili flakes.

    creamy gnocchi with vodka sauce in a bowl with two glasses of wine next to it.

    Chef's Tips

    Add the pancetta to the pan before turning the heat on. This allows the fat to render from the meat slowly, resulting in a crisp exterior and tender bite to the pancetta.

    Depending on the thickness of the juice in the tomatoes, you may need to add liquid, such as stock, white wine, or water, to the sauce as the gnocchi cooks to ensure the sauce stays thin enough to cook the gnocchi.

    close up gnocchi in a pasta bowl with a fork topped with basil, parmesan and red pepper flakes.

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    If you made this Baked Gnocchi with Vodka Cream Sauce recipe or any other recipe on our website, please leave a ⭐️ star rating and let us know what you loved about it in the 📝 comments below. Thanks for cooking with us!

    Recipe Card

    creamy gnocchi with vodka sauce in a bowl with a glass of wine next to it.

    Baked Gnocchi with Vodka Cream Sauce

    5 from 4 votes
    Philip Lago and Mystique Mattai
    This Cheesy One Pan Gnocchi with Vodka Sauce is rich and velvety, made with pancetta and fluffy gnocchi cooked in an easy vodka sauce, and topped with parmesan and mozzarella cheese – baked until bubbly. This cozy and creamy baked gnocchi is ready in 30 minutes and made in one pan, perfect for oven-to-table dining.
    Servings: 4 servings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins

    Ingredients
      

    • 1 lb gnocchi fresh, dry, or frozen
    • 4 oz pancetta diced
    • 1 small onion diced (about ¼ cup)
    • 2 cloves garlic minced
    • 1 can whole tomatoes mashed (28oz/796ml)
    • ¼ cup vodka
    • ½ cup heavy cream
    • 1 sprig basil finely chopped
    • ½ teaspoon salt
    • 1 teaspoon red chili flakes
    • 4 oz Parmigiano-Reggiano grated
    • 4 oz buffalo mozzarella torn into 6-8 pieces

    Instructions
     

    • Place the diced pancetta in a deep skillet or pot. Turn the heat to medium-high and cook until crisp, about 5 minutes. Add the onion and garlic, and cook an additional 3 minutes, stirring every 30- 40 seconds, until softened.
    • Pour in the tomatoes, vodka, and cream, then stir in the basil. Bring to a gentle boil and season with salt.
    • Add the gnocchi to the vodka sauce and cook for 7 to 10 minutes, stirring occasionally until the sauce is thickened and the gnocchi is soft to the bite.
    • Meanwhile, preheat your oven to a high broil.
    • Once the gnocchi is cooked, stir in half the parmesan. Top with remaining parmesan, and torn pieces of mozzarella. Sprinkle with chili flakes and additional salt if needed.
    • Transfer the gnocchi to the oven to broil until the cheese is melted, bubbly, and browning around the edges.
    • Serve with an additional garnish of chili flakes, basil, and parmesan.

    Video

    Recipe Notes

    Scroll up to view and visual walk-through of the recipe.
    Gnocchi: Depending on the type of gnocchi available, it can be found in the pasta, freezer, or refrigerated sections of grocery stores. 
    Cooking Time: Use the package as a guide for cooking time, and cook an additional 3-5 minutes if necessary to get a soft bite in the gnocchi. 
    Vodka: To achieve the same flavor and consistency of the sauce, non-alcoholic vodka is the best alternative to the vodka, otherwise, white wine or stock is fine.
    Additional Liquid: Depending on the thickness of the liquid in the tomatoes, you may need to thin out the sauce as the gnocchi is cooking. If available, use chicken stock, beef stock, or white wine, otherwise, use water. 
    Pancetta: Start the pancetta in a cold pan to allow the fat to render out slowly. This prevents the meat from searing too quickly, and results in a crisp outside and tender bite to the pancetta.

    Nutrition

    Calories: 637kcal | Carbohydrates: 45g | Protein: 25g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 93mg | Sodium: 1446mg | Potassium: 168mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1609IU | Vitamin C: 2mg | Calcium: 1020mg | Iron: 5mg

    Additional Information

    Course: food and drink, Main
    Cuisine: Italian Inspired
    Servings: 4 servings
    Calories: 637
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Heidy L. McCallum says

      January 03, 2019 at 12:43 pm

      Baked Gnocchi with Vodka Sauce and Pancetta sound like heaven, I have been craving a good Gnocchi dish and I think I may have found the perfect thing to fix that craving. Yum'd for later.

      Reply
      • Chef Sous Chef says

        January 03, 2019 at 2:18 pm

        Awesome! Let us know what you think once you make it.

        Reply
    2. Jacqueline Meldrum says

      January 03, 2019 at 11:55 am

      I've just been watching Jamie Oliver on TV making gnocchi and have decided to make it for dinner. Now I have seen your sauce however I may have to change my plan for the sauce.5 stars

      Reply
      • Chef Sous Chef says

        January 03, 2019 at 2:17 pm

        LOL.... this is definitely a perfect sauce for gnocchi!

        Reply
    3. Jillian says

      January 03, 2019 at 11:25 am

      Gnocchi is a long time favorite of mine! This cheesy, savory dish looks amazing - YUM!5 stars

      Reply
      • Chef Sous Chef says

        January 03, 2019 at 2:17 pm

        Thanks Jillian. All gnocchi is a favourite of ours too, and this is our favourite way of enjoying it

        Reply
    4. Allison - Celebrating Sweets says

      January 03, 2019 at 11:16 am

      OMG! I'd take this over penne any day! I love how saucy it is - it's absolutely perfect!

      Reply
      • Chef Sous Chef says

        January 03, 2019 at 2:16 pm

        Lol... no knock on penne but gnocchi is definitely better ?

        Reply
    5. MARISA says

      January 03, 2019 at 10:28 am

      Love that you're using store-bought gnocchi to make this recipe so easy because I am allll about this SAUCE! Do you find that the frozen ones are too watery for the dish?5 stars

      Reply
      • Chef Sous Chef says

        January 03, 2019 at 10:37 am

        You'll love the sauce Marisa - so, so good. For frozen gnocchi, you do run the risk of it being a little watery, but just make sure they are very well drained before adding them to the sauce and you should be good.

        Reply
    6. Tara | Smells Like Home says

      January 03, 2019 at 10:19 am

      I'm a HUGE gnocchi fan and this recipe is right up my alley! Adding vodka to the sauce automatically turns the meal into a special one and since I can never turn down an alla vodka recipe, this one is going on my menu for this weekend right.this.second. Thanks for sharing!! (and GORGEOUS photos!!)

      Reply
      • Chef Sous Chef says

        January 03, 2019 at 10:20 am

        Thanks Tara. It's such a simple recipe. Enjoy and please let us know what you think!

        Reply
    7. Juliana says

      November 10, 2018 at 9:39 am

      I watched your Instagram live show and made this dish and it was AMAZING! We loved it and can't wait to make it again.5 stars

      Reply
      • Chef Sous Chef says

        November 10, 2018 at 9:43 am

        Amazing! Thanks for tuning in to #cookingliveafterfive! We're so glad you enjoyed the recipe.

        Reply
    5 from 4 votes

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