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Dairy
Easy
40 Minutes
Diets 
A rich velvety vodka sauce, pillowy gnocchis and just the right amount of heat, delivers an ultimate explosion of flavor in this elevated, one-pot dinner. Adjust the amount of chili paste according to your spice preference. Buon appetito!
2 packages Tuscanini Classic Gnocchi
4 tablespoons butter
1 medium white onion, finely dice
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
2 tablespoons Tuscanini Chopped Calabrian Chili Pepper (or chili flakes)
1 teaspoon table salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon dried or freshly chopped oregano
1/2 teaspoon dried or freshly chopped basil
1 cup vodka
2 tablespoons Tuscanini Tomato Paste
2 and 1/2 cups (1 jar) Tuscanini Crushed Tomatoes
1 and 1/2 cups heavy cream
2 tablespoons grated Tuscanini Parmesan cheese, plus more for sprinkling
1 and 1/2 cup shredded cheese blend
fresh basil, for garnish
Cook the gnocchis according to package instructions. Drain and set aside.
In a medium saucepan, heat the butter over a medium flame. Add the diced onion, cover the lid, and sauté for about eight minutes until slightly golden, stirring one to two times.
Add the crushed garlic, Calabrian chili, salt, pepper, oregano, and basil. Stir for about a minute.
Lower the flame, then add the vodka, tomato paste, and crushed tomatoes. Cook for five minutes, stirring occasionally.
Add the heavy cream, Parmesan cheese, and shredded cheese. Whisk the mixture until it forms a creamy texture, about three to five minutes.
Add the gnocchis and cook for an additional minute, to let the flavors meld in.
Serve hot, garnished with fresh basil, freshly cracked black pepper, and additional Parmesan cheese if desired.
Sponsored by Tuscanini
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