Creamy Gnocchi With Vodka Sauce & Buffalo Bocconcini
This Creamy Gnocchi with Vodka Sauce & Buffalo Bocconcini is a luscious, comforting pasta dish that feels like a restaurant indulgence but is surprisingly quick and easy to prepare at home. Soft, pillowy gnocchi is coated in a rich tomato, cream, and vodka sauce that’s silky smooth and full of depth. The vodka enhances the tomato’s natural sweetness, while the cream balances it with a velvety finish.
To take it over the top, fresh buffalo bocconcini is added just before serving, melting slightly into the sauce for a dreamy, cheesy pull in every bite. A sprinkle of fresh basil and parmesan rounds out this decadent yet balanced dish.
Perfect for busy weeknights, date nights, or when you want something special without spending hours in the kitchen, this recipe is both comforting and elegant. Plus, it’s highly customisable — add vegetables, swap the protein, or make it vegetarian with a few simple tweaks.
Creamy Gnocchi With Vodka Sauce & Buffalo Bocconcini
Rate this RecipeIngredients
- 3 tablespoons butter
- 1 shallot very finely chopped
- 3 cloves garlic very finely chopped
- pinch sea salt
- 3/4 cup tomato paste
- 1/4 cup vodka
- 1 cup chicken stock or vegetable stock
- 1 cup thickened cream
- 500 g packet gnocchi or fresh gnocchi
- 1 handful basil leaves
- cracked black pepper
- buffalo bocconcini balls to serve (see notes for other cheese options)
Instructions
- Place a large frying pan over medium heat. Add the butter and let it melt for 1–2 minutes. Add the shallot, garlic and salt and cook, stirring, for 2–3 minutes (watch it doesn’t colour too much). Stir through the tomato paste, then add the vodka and incorporate into the sauce for 2 minutes. It should just be bubbling (so the alcohol cooks out). Add the stock and cream, turn the heat down to a gentle simmer and cook for 10 minutes.
- Cook the gnocchi according to packet instructions. It's best to slightly undercook it, as it will continue cooking in the sauce. Drain and set aside.
- Add the gnocchi to the vodka sauce and gently stir it through. Add the basil and season with pepper. Turn off the heat.
- Serve into bowls and top with buffalo bocconcini or one of the cheeses suggested below. The creamier the better!
Notes
Cooking Tips for Beginners
- Don’t overcook the gnocchi — as soon as it floats, it’s done.
- Add the bocconcini at the very end to keep its creamy texture.
- Simmer the vodka long enough to remove the raw alcohol taste but keep its flavour benefits.
Serving Suggestions
- Serve with a fresh green salad to balance the richness.
- Pair with crusty bread to soak up extra sauce.
- Add sautéed spinach or roasted cherry tomatoes for extra vegetables.
Make-Ahead or Prepare-Ahead Guidance
- Sauce can be made up to 2 days in advance and stored in the fridge.
- Cook gnocchi fresh for best texture.
- Bocconcini should be added right before serving.
Freezer Friendly
- The sauce freezes well for up to 1 month; thaw overnight before reheating.
- Avoid freezing bocconcini as it can lose texture.
Storage Advice
Fridge: Store leftovers in an airtight container for up to 2 days.Freezer: Sauce only — up to 1 month.
Reheating: Warm gently on the stove or in the microwave, adding a splash of cream if needed.
Meal Prep Instructions
- Make the sauce and store in a sealed container.
- Cook gnocchi fresh and toss with reheated sauce before serving.
Substitutions
Pasta: Swap gnocchi for penne or rigatoni.Cheese: Use mozzarella or burrata instead of bocconcini.
Dairy-Free: Use a plant-based cream and cheese alternative.
FAQs
-
Do I have to use vodka?
You can replace it with chicken stock for a similar depth without alcohol. -
Can I make this vegetarian?
Yes, just ensure your parmesan is vegetarian-friendly. -
What if I can’t find buffalo bocconcini?
Regular bocconcini or fresh mozzarella works too.
Helpful Hints
- Toast your chilli flakes lightly in oil to boost their flavour.
- Tear the bocconcini instead of slicing for a more rustic look.
- Keep a little pasta cooking water to loosen the sauce if it thickens too much.
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- Chicken Meatballs With Tomato Sugo, Gnocchi & Bocconcini
- Oven Baked Gnocchi With Olives, Bacon & Buffalo Mozzarella
- Creamy Lemon Garlic Chicken With Gnocchi
- Slow Cooker Beef Brisket Gnocchi
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