Ever since working in restaurants, one of my favorite things to do is make a classic dish with a twist. Combining a few of your favorite things is the best way to make a classic more interesting. Like, take my favorite pasta, sweet potato gnocchi (yes, I know it’s a dumpling), and combine it with my favorite sauce, vodka sauce, and you get the perfect combo.
This dish works because the sweetness from the sweet potatoes cuts through some of the richness of the vodka sauce. It is rich, creamy, soft, and delicious. This sauce is one of my favorites with gnocchi and a must if you are a fan of both!
Key Ingredients & Substitutions:
- Orange Sweet Potatoes – The star of the gnocchi, I love these for the color and sweetness. Japanese sweet potatoes work well here too.
- Gluten Free 1-1 Flour – Binds the dough together. Bob’s Red Mill 1-1 is what I used here. You can use all purpose flour if you aren’t gluten free, just don’t overwork the dough.
- Butter – This is the cooking fat for the sauce. You can also use olive oil.
- Shallots + Garlic – Adds depth to the sauce. Omit if you dislike either of these.
- Tomato Paste – Gives the sauce its tomato flavor and color. If needed, use tomato sauce for a milder tomato flavor.
- Red Pepper Flakes – Adds a subtle kick. Adjust per your spice preference.
- Vodka – Deglazes the pan and brings out the tomato flavor. Dry white wine or chicken stock can substitute if you prefer no alcohol.
- Heavy Cream – Makes the sauce silky and rich. Full fat coconut cream works as a dairy free swap. Just try to find coconut milk with gum in the ingredients or the sauce will separate.
- Parmesan – Adds richness and salt. Pecorino Romano is also great here for a milder flavor.
- Basil – Adds a fresh, aromatic finish. Omit if you dislike
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Sweet Potato Gnocchi Alla Vodka
Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 Hours 5 minutes
Serves: 4
Ingredients:
- 1.5 lbs yams / orange sweet potatoes
- 1.5 cups (plus more for dusting) gluten free 1-1 flour
- 1 tsp salt
Vodka Sauce
- 3 Tbsp butter
- 2 shallots, minced
- 8 cloves garlic, minced
- salt and pepper to taste
- 1/2 cup tomato paste
- 1/2 tsp red pepper flakes
- 1/2 cup vodka
- 2 cups heavy cream
- 1/2 cup parmesan, finely grated
- 1/4 cup basil, chiffinade
Preparation:
STEP 1.
Preheat the oven to 375°F.
STEP 2.
Poke the potatoes all over with a fork. Place them on a sheet tray and bake for 45 minutes to 1 hour, or until they are soft, fork tender, and cooked through.
STEP 3.
Peel the skin off the potatoes and discard it. Push the potatoes through a ricer. If you don’t have a ricer, push them through a fine mesh strainer.
STEP 4.
Dust your countertop with flour. Place the riced potatoes flat on the surface and coat with 2 cups of flour. I like to add a little bit at a time and work the flour in while kneading the dough. Keep adding flour until a soft dough is formed, all while mixing with your hands. Add the salt and knead the dough just until a ball forms. Cut into quarters. Add more flour if the dough is too wet.
Working with one section at a time, roll the dough out with your hands until it is about 1/2 inch thick. Using a bench scraper or knife, cut into small pieces. Set aside and dust with flour to prevent sticking.
STEP 5.
Cook the gnocchi. Bring a large pot of salted water to a boil. Add the gnocchi in batches, avoiding overcrowding the pot. Bring the water back to a low boil. Once the gnocchi floats to the top, remove them with a slotted spoon. Cook all of the gnocchi and set aside. Reserve some pasta water for the sauce.
STEP 6.
In a large pan over medium heat, add the butter and once melted saute the shallots, salting as you go, 1-2 minutes. Stir in the garlic and sautee another minute. Add the tomato paste and red pepper flakes and saute 3-5 minutes to cook out the raw flavor.
STEP 7.
Deglaze the pan with the vodka and reduce by half. Stir in the heavy cream and season with salt, bring up to a low simmer and cook for 10 minutes, stirring frequently.
STEP 8.
Once the sauce thickened slightly and has developed in flavor, add the gnocchi. Stir in one ladle of pasta water to bring the sauce together and simmer for 2-4 more minutes to thicken the sauce.
STEP 9.
Once the sauce has thickened, turn off the heat. Wait 30 seconds to cool slightly and stir in the parmesan.
STEP 10.
Serve topped with basil and enjoy!
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