Chef Justin Friedlich's Gnocchi with Spicy Vodka Sauce

3 hours 0 mins Prep Time

30 mins Cook Time

Written By

Robin Winship

Chef Justin Friedlich -- sous chef at Buca Osteria -- loves to whip up homemade gnocchi for his family and friends. His gnocchi recipe calls for fresh ricotta instead of potato, which results in an extremely fluffy and creamy texture. Friedlich says opting for light ricotta over starchy potato is slightly easier for home cooks.

The pillowy morsels of gnocchi pair excellently with the spicy kick from the vodka sauce. The dish is comforting and delicious and everything we want to be eating at home right now. Try out Chef Friedlich's original recipe below and make sure to check out the video demonstration on his Instagram, under the gnocchi highlight.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @justinfriedlich!

Ingredients

Gnocchi Dough

500g ricotta cheese
290g 00 flour
60g Pecorino Romano cheese
1 whole egg
1 egg yolk
15g salt

Spicy Vodka Sauce

400g whole San Marzano tomatoes (1 can)
50-100g unsalted butter (adjust based on consistency)
30g heavy cream
1 tsp-1 tbsp chilli paste (based on your spice level preference)
2oz vodka
Salt, to taste

Directions

Gnocchi Dough

6 Steps

Step 1

Add your cheese and eggs into a stand mixer with the paddle attachment (if you don't have a stand mixer, use a large bowl and whisk) . Whip together until light and fluffy.
Step 2

Combine your salt and flour. Add gradually to your cheese mixture.
Step 3

Once all your flour is added and a dough starts to form, remove dough from mixer and begin to form a round ball on your counter. Once you have a smooth round ball, wrap it in plastic wrap (saran wrap) and place it in the refrigerator for at least 1 hour.
Step 4

After your dough is chilled, remove and cut dough into pieces. Roll individual pieces into long ropes about 1 inch think. Repeat with all the dough.
Step 5

Once you have all your ropes rolled out, line them up and cut into 1x1 pillows.
Step 6

They are ready to cook at this point. Dough pillows can be rolled on a gnocchi roller for a ridged finish or on the back of a fork.

Spicy Vodka Sauce

5 Steps

Step 1

Blitz whole tomatoes with a blender, food processor, food mill or by hand.
Step 2

Add a few pieces of butter and melt until foamy. Add your chilli paste and cook out for 1 minute.
Step 3

Deglaze the pan with the vodka and reduce the alcohol by half.
Step 4

Add your blitzed tomatoes and bring to a boil. Once your sauce has come to a boil, reduce to a simmer and let the tomato sauce cook until a sweet and spicy flavour is achieved.
Step 5

Add the cream and simmer for a few minutes.

Assembly

2 Steps

Step 1

Bring a pot of water to a rigorous boil, salt the water and cook gnocchi until 2 minutes before it is finished cooking (gnocchi will begin floating once cooked, remove before this happens). Reserve pasta water.
Step 2

Once you add the gnocchi to the sauce, season with salt. Adjust the consistency of the sauce by adding pasta water. Continue this process until the gnocchi is finished cooking.