Recipe by Ally Mawhirter

One-Pot Baked Gnocchi ala Vodka

add or remove this to/from your favorites
Dairy Dairy
Easy Easy
6 Servings

Who doesn’t love a creamy vodka sauce? This one-pan meal has the same comforting feelings of a baked pasta but made a bit lighter thanks to Tuscanini Cauliflower Gnocchi. Using an oven-safe pan or pot cuts down on dishes and keeps this recipe weeknight friendly. You build the sauce in the pan, stir in the uncooked gnocchi, top with cheese, and bake until golden and bubbly. The gnocchi cook gently in the sauce and have the perfect tender and chewy texture. Don’t skimp on the fresh basil – it adds such a great pop of color and flavor!   Find more easy, mouthwatering gnocchi dinner recipes here.


One-Pot Baked Gnocchi ala Vodka

  • 1 tablespoon olive oil

  • 1 small shallot, finely minced

  • 3 cloves garlic, finely minced

  • kosher salt, to taste

  • black pepper, to taste

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried basil

  • 1/2 cup vodka such as Lvov


Prepare the One-Pot Baked Gnocchi ala Vodka


Preheat the oven to 425 degrees Fahrenheit.


Heat a large oven-safe pot or skillet over medium heat and add olive oil. When oil is hot, sauté shallots, garlic, a pinch of salt and pepper, and dried herbs for five to seven minutes until softened.


Slowly add vodka and stir gently to combine. Let vodka simmer and reduce until one-fourth its original volume. Stir in tomato paste, tomato puree, and heavy cream and simmer for 10 to 15 minutes.


Stir in gnocchi, top with fresh mozzarella and parmesan. Turn off the heat and transfer the pan to the oven. Bake for 10 to 15 minutes until the cheese is bubbly. Garnish with fresh basil and serve.


Sponsored by Tuscanini

One-Pot Baked Gnocchi ala Vodka

Please log in to rate


Notify of
Oldest Most Voted
Inline Feedbacks
View all comments
Zissy Singer
Zissy Singer
6 months ago

how does cauliflower gnocchi differ in taste compared to potato gnocchi? if someone weren’t to care about calories, which one is better tasting?

Mark your comment as a question
Avigael Levi
Reply to  Zissy Singer
6 months ago

Many claim potato Gnocchi tastes like potatoes or perhaps like flour. It depends on how it’s prepared and also. If you properly reheat potato Gnocchi, it will be delicious and buttery. The cauliflower Gnocchi flavor is neutral, although the texture is spot-on, We have yet to really notice a major difference.

2 years ago

At what point does one add the cream?

Reply to  Michael
2 years ago

I would add it in at the end of step 3.

2 years ago

can I just pour the sauce over the gnocchi and bake it in the oven like that? my pots are not rated for higher than 400….