One Pot Vegan Gnocchi Alla Vodka
I’m here with the most easy, cozy and comforting one pot dinner for your cold weather nights. This vegan gnocchi alla vodka is made all in one pot (or pan) for minimal cleanup, and it also happens to be dairy free and gluten free. This vegan vodka sauce is incredibly creamy, a lil spicy and SO delicious - you need to make it.
I made a vegan penne alla vodka recipe last year and it’s one of my faves, so I had the urge to recreate a version of it using gnocchi. I also wanted to make it super quick and easy since I know y’all have been asking for simple, healthy dinner ideas. This one pot vegan gnocchi alla vodka really delivers and it makes the perfect Sunday dinner (or any day, but I’m def having it tonight!). Pair it with some simple roasted veggies and you can even add chicken or fish on the side if you want some extra protein. It takes about 20 minutes to throw together (minus the cashew soaking, but that’s hands off so we’re not counting it lol) and the cleanup is minimal, which we love.
Hope you make and love this one - please tag me on Instagram if you do! Happy Sunday xo
One Pot Vegan Gnocchi Alla Vodka
Ingredients
2 tbsp olive oil
1 tbsp butter (vegan or regular)
4 large cloves garlic, finely minced
½ tsp chili flakes (more or less depending how spicy you like it)
⅓ cup tomato paste
¼ cup vodka
½ cup raw cashews, soaked in boiling water for 15 mins
1 cup water, divided
1 lb gnocchi (I used gluten free)
Sea salt
Fresh black pepper
Parmesan, romano or vegan cheese for topping, if desired
Fresh herbs for topping, if desired (I used chives + oregano)
Method
Start by making your cashew cream: blend the soaked and drained cashews with ½ cup water and a pinch of salt in a high speed blender until smooth and creamy. Set aside.
Heat olive oil in a large skillet over medium. Once hot, add the butter, garlic and a big pinch of salt and let the garlic cook for a few minutes until just starting to turn golden. Add the chili flakes and tomato paste and stir, cooking the tomato paste for 2-3 minutes until it deepens in colour. Add the vodka and let the sauce bubble, then pour in your cashew cream and your remaining ½ cup water, stirring to combine everything until you have a smooth, uniform sauce.
Add your gnocchi to the pan of sauce. Stir to evenly coat each piece, then let it cook in the sauce over medium-low for about 5-7 minutes. Make sure you are moving the gnocchi around frequently so that it cooks through and the sauce doesn’t stick to the bottom of the pan. If the sauce starts to get too thick, add a bit more water if desired. Once cooked, the gnocchi should be chewy but still have a little bite to it. Add some fresh pepper, then taste and add more salt if desired.
Remove from the heat. Serve gnocchi topped with more salt and pepper, and the cheese and fresh herbs if using. Enjoy!
Serves 2-4
