Bursted Tomato Gnocchi alla Vodka

This is a twist on a trattoria favorite, Pasta alla Vodka. The origins of the dish are debated, but the addition of vodka to the tomato sauce helps to bring out alcohol-released flavors in the tomatoes and helps to emulsify the sauce.

Traditionally made with penne, I used premade gnocchi. Cook the gnocchi to about 3/4 of the packaging directions and finish the cooking in the sauce. Otherwise, use whatever pasta you like best, just finish cooking the pasta in the sauce.

I liked the idea of using whole cherry tomatoes and allowing them to breakdown in a skillet rather than make a traditional sauce. The additions of cream, parmesan cheese, basil and a squeeze of lemon round out all the flavors and make it a complete dish. Enjoy!

Serves 2

12 oz pasta
1 garlic clove, lightly crushed
Olive oil
1 shallot, minced
1 pint cherry tomatoes, halved
1/2 teaspoon red pepper flakes
1 cup basil, roughly chopped
1/4 cup vodka
1/4 cup heavy cream
1/2 cup parmesan cheese, finely grated
Salt
Lemon juice

Procedure:
Prepare a pan or pot for the pasta. Cook according to directions.
In a large skillet, heat 3 tbsp oil and garlic clove over medium heat. 
Once the garlic has released some flavor and begins to brown, remove it from the pan.
Add the shallot and tomatoes. 
Cook until shallots are soft and tomatoes break down and release juice. About 5-10 min.
Press on the tomatoes with a spoon to help in cooking if necessary.
Add the chili flakes. Cook 2 min.
Add the vodka and cook for 2 min.
Add the basil. Stir to combine. 
Add the cream. Stir to combine
Save 1/4 cup of pasta water and drain the pasta. Add to the tomatoes and stir.
Add pasta water to adjust sauce consistency to your preference.
Remove from heat and stir in cheese. 
Serve with additional basil, a squeeze of lemon and additional cheese.

Pair with…
Many wines would work with this dish, both red and white. This week, we are featuring an Albariño from Bodegas Viña Nora. The nose of flowers, especially honeysuckle, with some citrus suggest a light but interesting wine. The wine experiences some lees aging and finishes with a dry minerality that provides both texture, body and versatility. Try this with recipes you would enjoy with Chardonnay or Vermentino.