Baked Gnocchi with Vodka Cream Sauce
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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: food and drink, Main
Cuisine: Italian Inspired
Keyword: Baked gnocchi, easy pasta, pasta casserole
Servings: 4 servings
Calories: 637kcal
- 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
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.
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.
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