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Dairy
Easy
50 Minutes
Diets 
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.
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
3 tablespoons Tuscanini Tomato Paste
28 ounces tomato puree
1/4 cup heavy cream
1 package Tuscanini Cauliflower Gnocchi
1/2 cup fresh mozzarella
1/4 cup grated parmesan
fresh basil, for garnish
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
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how does cauliflower gnocchi differ in taste compared to potato gnocchi? if someone weren’t to care about calories, which one is better tasting?
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.
At what point does one add the cream?
I would add it in at the end of step 3.
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….