Swapping out penne for gnocchi, our Baked Gnocchi with Vodka Sauce and Pancetta is as creamy as we remember, sweet from the tomatoes and rich from the pancetta. And putting a Chef Sous Chef spin on it by topping it with mozzarella and baking until melted.
No. 1 | Bring a large pot of salted water to boil.
No. 2 | 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- 40seconds. Pour in the tomatoes, bring to a boil and simmer for 5 minutes.
No. 3 | Remove the sauce from the heat and stir in the vodka. Season the sauce with salt, pepper, chili flakes and basil. Return to heat and continue to simmer, stirring every couple minutes.
No. 4 | Once the pasta water comes to a rolling boil, preheat the oven to a high broil. Add the gnocchi to the water. Once the gnocchis float to the top, they are ready.
No. 5 | While the gnocchi is cooking add the cream to the sauce, stirring constantly for about a minute. Return to simmer. Once the gnocchi is done, add it to the sauce. Grate half the parmesan on top and stir to combine.
No. 6 | Transfer the gnocchi to a baking dish and top with slices of mozzarella and parmesan. Place in the oven to broil for 5 minutes, or until cheese is bubbling.
No. 7 | Serve with additional garnish of chili flakes and basil and a chunk of bread to soak up the extra sauce.
Keywords: Baked gnocchi, pasta casserole, easy pasta