Fried Gnocchi with Vodka Sauce, Burrata, and Prosciutto
Fried Gnocchi with Vodka Sauce, Burrata, and Prosciutto
Ingredients
For the Fried Gnocchi
- 1 1/2 pounds potato gnocchi, fresh or shelf-stable
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Vodka Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup vodka
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Assembly
- 4 balls burrata cheese, 4-ounce each, drained
- 4 ounces prosciutto, thinly sliced, roughly chopped
- 1/4 cup fresh basil, chopped, for garnish (optional)
Instructions
- 1
Prepare the vodka sauce: Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute more until fragrant.
⏱️ 8 min
- 2
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly. Pour in the vodka and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until the alcohol has cooked off.
⏱️ 5 min
- 3
Add the crushed tomatoes, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for at least 15 minutes, or up to 30 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min
- 4
While the sauce simmers, prepare the fried gnocchi: Heat 1/4 cup of olive oil in a large non-stick skillet over medium-high heat. Add the gnocchi in a single layer, being careful not to overcrowd the pan (you may need to work in batches). Cook for 5-7 minutes, stirring occasionally, until golden brown and slightly crispy on all sides. Season with salt and pepper. Remove from the skillet and set aside.
⏱️ 10 min
- 5
Finish the vodka sauce: Remove the sauce from the heat. Stir in the heavy cream and grated Parmesan cheese until well combined and creamy. Taste and adjust seasoning as needed.
⏱️ 2 min
- 6
Assemble the dishes: Divide the fried gnocchi among four serving bowls or small pots. Pour a generous amount of warm vodka sauce over the gnocchi in each bowl, ensuring they are well coated.
⏱️ 3 min
- 7
Carefully place one whole ball of burrata cheese on top of the sauce-covered gnocchi in each bowl. Sprinkle the chopped prosciutto over the burrata and around the edges of the dish. Garnish with fresh basil, if desired.
⏱️ 2 min
- 8
Serve immediately. To eat, use a knife and fork to cut into the burrata, allowing the creamy interior to meld with the gnocchi, sauce, and prosciutto. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Fried Gnocchi with Vodka Sauce, Burrata, and Prosciutto
For the Fried Gnocchi
- 1 1/2 pounds potato gnocchi, fresh or shelf-stable
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Vodka Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup vodka
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Assembly
- 4 balls burrata cheese, 4-ounce each, drained
- 4 ounces prosciutto, thinly sliced, roughly chopped
- 1/4 cup fresh basil, chopped, for garnish (optional)
Instructions
- 1
Prepare the vodka sauce: Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute more until fragrant.
⏱️ 8 min - 2
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly. Pour in the vodka and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until the alcohol has cooked off.
⏱️ 5 min - 3
Add the crushed tomatoes, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for at least 15 minutes, or up to 30 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min - 4
While the sauce simmers, prepare the fried gnocchi: Heat 1/4 cup of olive oil in a large non-stick skillet over medium-high heat. Add the gnocchi in a single layer, being careful not to overcrowd the pan (you may need to work in batches). Cook for 5-7 minutes, stirring occasionally, until golden brown and slightly crispy on all sides. Season with salt and pepper. Remove from the skillet and set aside.
⏱️ 10 min - 5
Finish the vodka sauce: Remove the sauce from the heat. Stir in the heavy cream and grated Parmesan cheese until well combined and creamy. Taste and adjust seasoning as needed.
⏱️ 2 min - 6
Assemble the dishes: Divide the fried gnocchi among four serving bowls or small pots. Pour a generous amount of warm vodka sauce over the gnocchi in each bowl, ensuring they are well coated.
⏱️ 3 min - 7
Carefully place one whole ball of burrata cheese on top of the sauce-covered gnocchi in each bowl. Sprinkle the chopped prosciutto over the burrata and around the edges of the dish. Garnish with fresh basil, if desired.
⏱️ 2 min - 8
Serve immediately. To eat, use a knife and fork to cut into the burrata, allowing the creamy interior to meld with the gnocchi, sauce, and prosciutto. Enjoy!