– 16 oz gnocchi – half white onion – 3 clove garlic – 1 tube 4.5oz double concentrate tomato paste – 2oz vodka – 2-3 cups heavy cream – hand full of parmesan – 3 oz prosciutto – 3 T olive oil
Directions
Finely dice onion and smash garlic into paste or slice as thin as possible. Start a large pot of salted water on stove. Heat some olive oil medium low heat in sauté pan and add onion. Cook down til onion softens and then add garlic. Cook a few more minutes until garlic is fragrant. Add entire tube of tomato concentrate to pan and stir til everything is coated. Cook down tomato paste for 2-5 minutes until it has a nice deep red color like 2nd photo. Turn heat to medium and add vodka and deglaze the pan and scrape any bits stuck to pan. Cook 3 minutes or until alcohol is fully burned off. By now the water should be boiling. Drop pasta in water and stir. Add cream to measuring cup and add a quarter cup of boiling water to cream to heat it up a bit so it doesn’t break when adding to hot pan. Slowly add the cream to the pan while continuously stirring til all cream is mixed in and let simmer on low stirring occasionally. Take another quarter cup to half cup of pasta water and add to pan and slowly mix in cheese. Use as much as you want, sometimes I go crazy with it. Stir vigorously till it’s all incorporated and sauce is shiny and thickened. Pull pasta 1 minute before directed cooking time and add to sauce to finish. You can use any type of pasta you want. The prosciutto is optional. You can fry it in a pan before started or I cook mine in my air fryer. It cooks really quick.
MandiocaGamer
vodka is almost tasteless. alcohol evaporates. so, what’s the point on using vodka? I think is a waste of ingredient.
3 Comments
Ingredients
– 16 oz gnocchi
– half white onion
– 3 clove garlic
– 1 tube 4.5oz double concentrate tomato paste
– 2oz vodka
– 2-3 cups heavy cream
– hand full of parmesan
– 3 oz prosciutto
– 3 T olive oil
Directions
Finely dice onion and smash garlic into paste or slice as thin as possible. Start a large pot of salted water on stove. Heat some olive oil medium low heat in sauté pan and add onion. Cook down til onion softens and then add garlic. Cook a few more minutes until garlic is fragrant. Add entire tube of tomato concentrate to pan and stir til everything is coated. Cook down tomato paste for 2-5 minutes until it has a nice deep red color like 2nd photo. Turn heat to medium and add vodka and deglaze the pan and scrape any bits stuck to pan. Cook 3 minutes or until alcohol is fully burned off. By now the water should be boiling. Drop pasta in water and stir. Add cream to measuring cup and add a quarter cup of boiling water to cream to heat it up a bit so it doesn’t break when adding to hot pan. Slowly add the cream to the pan while continuously stirring til all cream is mixed in and let simmer on low stirring occasionally. Take another quarter cup to half cup of pasta water and add to pan and slowly mix in cheese. Use as much as you want, sometimes I go crazy with it. Stir vigorously till it’s all incorporated and sauce is shiny and thickened. Pull pasta 1 minute before directed cooking time and add to sauce to finish. You can use any type of pasta you want. The prosciutto is optional. You can fry it in a pan before started or I cook mine in my air fryer. It cooks really quick.
vodka is almost tasteless. alcohol evaporates. so, what’s the point on using vodka? I think is a waste of ingredient.
Looks delicious