Name: Gnocchi alla Vodka With Burrata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb 450 g potato gnocchi (store-bought or homemade); 2 tablespoons olive oil; 1 small onion (finely chopped); 2-3 garlic cloves (minced); 1 can (14 oz tomatoes, diced); ½ cup vodka; ½ cup heavy cream; 1 teaspoon red pepper flakes (adjust to taste); Salt and pepper (to taste); 8 oz 225 g burrata cheese; Extra virgin olive oil (for drizzling); Fresh basil leaves (for garnish); Grated Parmesan cheese (for serving)

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Gnocchi alla vodka with burrata features pillowy gnocchi in a creamy vodka sauce, topped with burrata cheese, fresh basil, and Parmesan.

This gnocchi alla vodka with burrata started as a challenge to myself: that $28 pasta dish that kept tempting me at our local Italian spot? With two cuddle-loving kids at home and limited time for date nights, I wanted to bring that restaurant experience to our dining table without the reservation, or the bill.

I fell in love with this recipe from the first time I tasted it. The gnocchi are chewy inside but firm on the inside, pillowy and soft as a cloud. The sauce is rich and luxurious, the tartness of the tomatoes mellowed out by the addition of cream and vodka. And the crown jewel, those big pieces of burrata that feel like taking a bite out of the tastiest fresh mozzarella you've ever had.

In short, this burrata gnocchi recipe is pure comfort food, heavenly for date night or for feeding a family when you want something luxe but easy.

My first attempt at making it was promising but still missed something. The sauce was good, but not great. After playing with proportions, I found that reducing the vodka completely before adding tomatoes made all the difference.

It took a few more tries to get the cream-to-tomato ration just right—enough cream for richness but not so much that it dulled the bright tomato flavor. But the real game-changer was serving this with burrata instead of regular mozzarella.

There's something magical about cutting into that creamy center that pools into the hot pasta, creating pockets of richness throughout the dish. Even on nights when I'm running on empty, this dish makes me feel like I've accomplished something special.

What surprised me most was my children's reaction. My son, who usually orders plain pasta with butter at restaurants, started requesting "the special gnocchi" for his birthday dinner. My daughter loves helping arrange the basil leaves on top, turning each serving into her personal art project (and then refusing to eat every single one, because, toddlerhood.)

We now have this dish at least twice a month—sometimes for Sunday family dinner, other times as a midweek pick-me-up, and yet sometimes as a meal for two when the kids go to bed. It's found that sweet spot of being nice enough for company but simple enough for Wednesday night. And every time I serve it, there's a moment of quiet as everyone takes their first bite, followed by the best kind of dinner conversation—the kind where everyone's too busy enjoying their food to talk much.

Ingredients

Potato gnocchi - This is the star of the dish, giving a tender and fluffy texture that absorbs the sauce beautifully. I’ve found that store-bought gnocchi is convenient, but homemade versions add a personal touch that really changes the meal.
Olive oil - Used for sautéing, olive oil adds richness and depth to the sauce. I prefer extra virgin olive oil for its robust flavor, which enhances the overall taste.
Onion - Finely chopped onion creates a flavorful base for the sauce. I’ve experimented with both yellow and sweet onions, and I find that sweet onions add a nice balance of sweetness without overpowering the dish.
Garlic - Fresh minced garlic brings a savory aroma and depth to the sauce.
Diced tomatoes - Canned diced tomatoes form the backbone of the sauce, adding acidity and sweetness. When fresh tomatoes are in season, I’ll use those instead for a brighter taste.
Vodka - This ingredient adds a unique depth to the sauce, enhancing the flavors of the tomatoes and cream. I’ve substituted with vegetable broth when I want a non-alcoholic version, and it still works well, though the flavor profile changes slightly.
Heavy cream - Used to create a rich and creamy texture, heavy cream balances the acidity of the tomatoes.
Red pepper flakes - These add a touch of heat that can be adjusted to personal taste. I like to start with a small pinch and increase it if I want a spicier kick.
Burrata cheese - This creamy cheese adds a luxurious finish, melting beautifully into the gnocchi. I’ve found that the freshness of the burrata makes a significant difference; it’s worth seeking out a high-quality brand.
Fresh basil leaves - Used as a garnish, fresh basil adds a burst of color and a fragrant aroma. I often tear the leaves just before serving to release their oils, enhancing the dish's flavor.
Grated Parmesan cheese - This cheese adds a salty and savory element that enhances the richness of the sauce. I prefer freshly grated Parmesan over pre-packaged for its superior flavor and texture.

See the recipe card for exact quantities.

Step-by-step Instructions

If you're in the mood for a comforting and indulgent dish, this gnocchi alla vodka with burrata is a fantastic choice! I love making this recipe because it's rich, creamy, and incredibly satisfying, yet surprisingly easy to prepare. Just follow these straightforward steps, and you'll have a delicious meal ready to impress your family or guests in no time!

Boil the Gnocchi

Start by bringing a large pot of salted water to a rolling boil. The salt enhances the flavor of the gnocchi as it cooks. Once the water is boiling, add the gnocchi. Cook according to the package instructions, which typically takes about 2-3 minutes for store-bought gnocchi. You’ll know they are done when they float to the surface. Once cooked, drain the gnocchi in a colander and set them aside.

Sauté the Onion

Chopped onions are being sautéed in a stainless steel frying pan with a wooden spatula on a marble countertop, setting the stage for a delectable Gnocchi alla Vodka dish.

In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Once the oil is hot, add the finely chopped onion. Sauté the onion for about 5 minutes, stirring occasionally, until it becomes translucent and soft. This step builds a flavorful base for the sauce.

Add Garlic

Chopped onions sizzle in a stainless steel pan, stirred with a wooden spatula. A hand hovers with a bowl of crushed nuts, ready to enhance the dish. This simple step could elevate your gnocchi recipe, all happening over a sleek marble countertop.

Next, stir in the minced garlic and cook for an additional 1-2 minutes. Keep an eye on the garlic to make sure it doesn’t burn; it should become fragrant but not browned. This adds a rich aroma to the sauce.

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Incorporate the Vodka

Pour in the vodka and allow it to simmer for about 2-3 minutes. This simmering step is important as it allows the alcohol to cook off while concentrating the flavors. The mixture should bubble gently as it reduces.

Add Tomatoes and Spices

After the vodka has simmered, add the crushed tomatoes and red pepper flakes to the skillet. Season the mixture with salt and pepper to taste. Stir everything together to combine, and let it simmer for about 10 minutes. Stir occasionally to prevent sticking and ensure even cooking.

Stir in the Cream

Once the sauce has thickened slightly, reduce the heat and stir in the heavy cream. Cook for an additional 2-3 minutes, stirring continuously until the sauce is smooth and creamy. This step transforms the sauce into a rich, velvety texture.

Combine Gnocchi and Sauce

A hand stirs a luscious vodka-infused tomato sauce with gnocchi in a round metal frying pan using a wooden spoon. The pan, complemented by the promise of creamy burrata, rests elegantly on a white marble countertop.

Add the drained gnocchi to the skillet with the vodka sauce. Gently toss the gnocchi in the sauce to coat them evenly. Allow the mixture to cook for another 2 minutes to heat everything through and let the flavors meld.

Plate and Garnish

A pan filled with creamy tomato pasta sauce and gnocchi alla vodka sits on a marble countertop. A wooden spoon rests inside the pan. Below, a hand holds a bowl of the same dish, garnished with grated cheese and herbs, ready to inspire your next gnocchi recipe adventure.

Divide the gnocchi among serving plates. Top each serving with a generous piece of burrata cheese, allowing it to melt slightly into the warm gnocchi. Drizzle with extra virgin olive oil for added richness and garnish with fresh basil leaves for a burst of color and flavor. If desired, sprinkle with grated Parmesan cheese for an extra layer of taste.

Serve and Enjoy

A bowl of creamy tomato vodka gnocchi topped with grated cheese and fresh basil sits on a marble surface. Nearby, a spoon and an olive oil bottle are visible. A brown cloth and sprigs of basil are also present.

Serve the gnocchi alla vodka with burrata immediately while it's hot. This dish is perfect for a cozy dinner or a special occasion, and it’s sure to impress!

Storage

A white bowl filled with gnocchi in tomato sauce, topped with a dollop of ricotta cheese, shredded basil, and grated Parmesan. The dish emulates a Gnocchi alla Vodka and is garnished with a drizzle of olive oil for an irresistible finish.

If you have leftovers, allow the gnocchi alla vodka to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. When reheating, add a splash of cream or a little water to the skillet to help restore the sauce's creamy consistency.

For any leftover burrata, store it in its original packaging or place it in a small container with a bit of olive oil to keep it moist. Consume the burrata within 1-2 days for the best quality. Avoid freezing burrata, as it may change in texture once thawed.

Top Tips

Choose quality ingredients: Since this dish relies heavily on its sauce, using high-quality canned tomatoes and fresh burrata can make a significant difference in flavor. Look for San Marzano tomatoes for a richer taste, and select burrata that is fresh for the creamiest texture.

Cook gnocchi just right: Be careful not to overcook the gnocchi. They should only be cooked until they float to the surface of the boiling water, which usually takes about 2-3 minutes. Overcooking can lead to a mushy texture, so keep an eye on them!

Adjust the spice level: The amount of red pepper flakes can be tailored to your taste. If you prefer a milder dish, start with a smaller pinch and gradually add more until you reach your desired level of heat. This allows you to customize the dish to suit your preferences or those of your guests.

What to Serve Gnocchi alla Vodka With Burrata

A white bowl filled with gnocchi alla vodka, topped with creamy ricotta cheese, shredded basil, and a drizzle of olive oil. A spoon and a napkin rest on the marble surface beside the bowl. Fresh basil leaves are nearby.

The richness of gnocchi alla vodka with burrata pairs well with something crisp and refreshing. A goat cheese salad brings in tangy notes that balance the creamy sauce, while its mix of greens and nuts adds a bit of crunch. For a heartier contrast, a Russian vinaigrette salad introduces earthy flavors from root vegetables, making it a vibrant addition to the table.

If you’re looking for something to soak up the extra sauce, rosemary sourdough bread is a great choice, with its herby aroma and chewy texture. A lighter option could be grilled scallops with lemon mint pinot grigio sauce, which bring a bright, slightly briny element that complements the richness of the dish. To round things out with something simple, roast air fryer asparagus adds a bit of charred depth without overpowering the main course.

Recipe

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