top of page

Brown Butter Gnocchi alla Vodka

Prep Time:

10 Minutes

Cook Time:

30 Minutes





About the Recipe

The best recipe for gnocchi with rich, velvety vodka sauce! It's easy to make in one pan using simple, unprocessed ingredients. Serve it as comfort food, date night dinner, or a crowd-pleasing side.


  • 750g of Maris piper or King Edward potatoes

  • Olive oil

  • Sea salt

  • 350g AP flour

  • 1-2 egg yolks

  • 1 shallot

  • 1 red chili

  • 3 cloves garlic

  • bunch of basil

  • 1 tube tomato purée

  • 2 shots vodka

  • 200ml double / heavy cream

  • black pepper

  • 1tsp peperoncino

  • 1tsp brown sugar

  •  unsalted butter

  • parmesan


  1. Coat 750g of Maris piper or King Edward potatoes with a little olive oil and sea salt - bake for 1h at 180c 

  2.  Cut, remove skins, then pass through a ricer or mash with a fork till cool enough to handle 

  3.  Work in 350g AP flour little by little along with 1-2 egg yolks and knead with your palms - keep adding flour as required till you form a smooth ball of dough 

  4.  Cut into 4 even sized pieces, then roll out into a thin log and cut into small gnocchi sized pieces with a dough cutter - dust with flour and set aside 

  5.  Finely dice 1 shallot, 1 red chili + 3 cloves garlic and sauté in olive oil on med heat ~2 mins, then add bunch of basil and 1 tube tomato purée, sauté ~2 mins

  6. Deglaze with 2 shots of vodka and cook off the alcohol ~2 mins

  7.  Add in 200ml double / heavy cream and mix to combine - season with sea salt, black pepper, 1tsp peperoncino, 1tsp brown sugar

  8.  Remove the basil and simmer on low, stirring continually

  9.  Throw gnocchi into salted boiling water and cook for ~1-2 mins or until they float. Strain and place into ice water to stop cooking, then dry and set aside 

  10. Add some unsalted butter to a pan with a splash of olive oil. Once sizzling, throw in the gnocchi - toss and cook for 4-5 mins until deeply golden brown and crispy - the brown butter will give off the most amazing nutty aroma 

  11.  Add gnocchi to the warm vodka sauce with some pasta water and stir to emulsify, then kill the heat and sprinkle over some parmesan 

  12.  Stir till melted and plate up, topped with more parm and chopped parsley - So satisfying and delicious. I didn’t have an exact measure of the flour so use your judgment and keep adding as required. Use the pasta water to loosen up your sauce if it’s too thick. A comfort food of comfort foods! Enjoy! 

bottom of page