Gnocchi Alla Vodka

Tangy sauce, tender dumplings, and a crunchy herb topping equal a trifecta of deliciousness.

Ingredients

• 3 ounces Parmesan cheese, divided

• 2 tablespoons unsalted butter, divided

• 1 ½ cups marinara sauce

• .33333 cup (2⅔ oz.) vodka, dry white wine, or unsalted vegetable broth

• 1 16-oz. pkg. potato gnocchi

• .3333 cup heavy whipping cream

• ½ teaspoon kosher salt

• ¼ cup unsalted roasted whole almonds, roughly chopped

• 2 tablespoons chopped fresh flat-leaf parsley leaves

• 1 ½ teaspoons lemon zest (from 1 lemon)

Directions

1. Grate 2 ounces cheese on largest holes of a box grater to equal ½ cup.

2. Melt 1 tablespoon of butter in a large, high-sided skillet over medium-high. Add marinara sauce and vodka; bring to a boil over medium-high, stirring often. Reduce heat to medium. Simmer, stirring occasionally, until scent of vodka has dissipated (or, if using wine or stock, until sauce has slightly thickened), 2 to 3 minutes.

3. Add the gnocchi and increase heat to medium-high. Cook, stirring occasionally, until gnocchi is tender and sauce has thickened, about 4 minutes. Add cream; cook, stirring constantly, for 1 minute. Remove from heat. Stir in grated cheese, salt, and remaining 1 tablespoon butter.

4. Toss almonds, parsley, and lemon zest in a small bowl. Using a vegetable peeler, shave remaining 1 ounce cheese into parsley mixture; stir to combine. Sprinkle onto gnocchi.