Pink Gnocchi
pasta / meat free / quick meals
Gnocchi Alla Rosa Sauce, or Gnocchi in Pink Sauce! Pillowy gnocchi coated in a silky gorgeous pink sauce will be all your craving after trying it.
I am a very indecisive chick. When I order at a restaurant, I want to split meals with you, just so I can try more things on the menu. The same goes for when I need to choose between making tomato sauce or cream sauce for my pasta. I grew up on homemade marinara sauce. It’s like the blood of Christ in my house. But a classic cream sauce with loads of parmesan and black pepper is truly God’s gift to earth. (I guess I’m getting religious talking about how much I love pasta, wouldn’t you know.)
Pink sauce is the answer to my sauce-predicament. Its so creamy and silky and loaded with parm, and still has that amazing classic tomato taste I crave! You can make this sauce for any pasta, not just gnocchi. But the gnocchi is perfect for this sauce because it just takes the taste of whatever sauce you throw it in.
In this recipe, I definitely go heavy on the sauce, but that’s just me! I love extra sauce for my pasta. Getting a slice of bread so soak up the sauce at the end is like a form of dessert for me. If you don’t want it as saucy, just add more pasta or make a little less than what I call for! It’s totally up to you.
Pink Gnocchi
(serves 4-6)
ingredients:
16 oz of gnocchi
2 tbsp olive oil
1 tsp + 1 tsp sea salt
2 tbsp butter
2 cloves garlic, minced
1 tsp black pepper
pinch red pepper flakes
2 tbsp tomato paste
1.5 oz vodka (can use broth if not using alcohol)
1 cup half and half
1/4 cup parmesan cheese + more for topping
directions:
Preheat oven to 450 F.
Place the gnocchi on a sheet pan and toss with olive oil and salt. Bake for 18-20 minutes until cooked. (Baking them makes the outside crispier and inside fluffy which is my favorite way to eat gnocchi. You can also make them according to package directions.)
In a large pan, heat the butter on medium low. Add in your minced garlic and cook until fragrant, making sure to not burn the garlic.
Add in the salt, pepper, red pepper flakes, and tomato pasta. Cook until tomato paste turns dark red.
Deglaze your pan with the vodka and let it cook down for about 2 minutes.
Lower your heat and add in the half and half a little at a time. Stir and let it cook until sauce thickens. Add in your parmesan and mix again.
Toss your cooked gnocchi into the sauce. Serve immediately and top with more parmesan, black pepper, and basil if you want!
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