Baked Gnocchi in Velvet Elvis Vodka Sauce

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There is just something so fun and flirty about vodka sauce! A little spicy, a little creamy, my velvet Elvis vodka sauce is a girl that can do both: she can be chill on a weeknight, and she can also be the life of the party! The vodka sauce sauce is easy enough to whip up on a busy night and throw on literally any pasta you like. It also stars in this dazzling centerpiece, baked gnocchi in velvet Elvis vodka sauce. Lucky you, this is two recipes in one!

This is a fantastic recipe for a dinner party. It’s really easy, but it’s a showstopper. This comfortably feeds 4, but if you’re serving it with sides and a salad, you could stretch it to serve 6. 

This recipe is named after one of my favorite singers, Kacey Musgraves! Her song “Velvet Elvis” is off her Grammy-winning Album-of-the-Year record “Golden Hour”, a perfect album with no skips. If you’ve been sleeping on this album, I highly suggest you give it a listen. 

If you don’t like gnocchi, you could use tortellini instead. I personally don’t like gnocchi in certain forms because it can be gummy. But I do like the fresh refrigerated kind. You could also use ground Italian sausage instead of the bacon. 

In lieu of broiling, you could bake at 400 degrees F for 15-20 minutes. 

What makes this recipe enchanting:

• It's 2 recipes in 1! A creamy, rich vodka sauce that can be throw on any pasta on a weeknight. And then the vodka sauce becomes the saucy component in baked gnocchi, perfect for dinner parties.

• The homemade vodka sauce is decadent, luxurious, and a little spicy.

• Once the sauce is done, the baked gnocchi comes together in minutes!

More yummy pasta recipes:

• Perfect Spaghetti & Meatballs

• Late Night Pasta alla Puttanesca

• Spaghetti Aglio Olio with Lemon & Basil

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Video with step-by-step instructions:

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Baked Gnocchi with Velvet Elvis Vodka Sauce:

Serves 4 

Vodka Sauce:

• 1 package diced pancetta, or 4 strips of bacon, diced 

• 1 shallot, diced 

• 4 garlic cloves, minced 

• 1 teaspoon red pepper flakes 

• About 2.5 oz. (½ a tube) of tomato paste 

• 3 tablespoons (45 ml) vodka 

• 24 oz. passata tomato puree 

• 1 ½ teaspoons kosher salt 

• Freshly ground pepper 

• ½ cup (125 ml) heavy cream 

• A bunch of fresh basil, chopped 

Gnocchi:

• 2 (14-oz.) packages store-bought refrigerated potato gnocchi 

• 1 sliced fresh mozzarella ball, or 8 oz. of small mozzarella balls 

• ½ cup (50 grams) grated parmesan 

Directions:

1. In a Dutch oven, cook the pancetta until crisp. Remove to a bowl or plate. Add the shallot and cook until softened and starting to turn golden brown, about 3 minutes. Add the red pepper flakes and garlic and cook for 1 minute.

2. Add the tomato paste and stir, cooking, for about 3 minutes. Deglaze the pan with vodka and use a cooking spoon to scrape up any browned bits from the bottom. Cook until most of the vodka has evaporated and the rubbing alcohol smell has gone away.

3. Add the tomato sauce, season with the salt and pepper, and cook for about 5 minutes. 

4. Add the cream and reserved pancetta, and cook on low for 10-15 minutes, until thickened to your liking. Turn the heat off and stir in the fresh basil.

5. Fold in the gnocchi. Top with mozzarella slices and parmesan. Turn your broiler on high. Broil for 5-10 minutes, until bubbling and golden brown on top.