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Baked Gnocchi with Mushrooms and Vodka Sauce

Course Main Course
Cuisine American, Italian
Servings 4


  • 2 tsp olive oil
  • 2 tbsp minced shallots about 1 bulb
  • 2 garlic cloves minced
  • 1 can 15 oz. tomato sauce
  • 1 can 15 oz. diced tomatoes
  • 2 tbsp tomato paste
  • 1/3 c vodka
  • Pinch of salt
  • 1 T butter
  • 1 T olive oil
  • 8 oz sliced baby bella mushrooms
  • 2 T chopped fresh sage leaves
  • 2 T dry vermouth sherry or white wine
  • 1 c plus 1 T half and half
  • 1 lb fresh gnocchi
  • 12-16 fresh cherry tomatoes preferably yellow and red mixed


  • Put tomatoes on an foil lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast at 400 for 20 minutes.
  • In a large saucepan, heat olive oil over medium heat. Add garlic and shallots and cook until fragrant, 2-3 minutes. Add tomato sauce and chopped tomatoes and bring to a boil. Stir in tomato paste and vodka, reduce heat and simmer until sauce has reduced by at least 1/3.
  • Meanwhile, bring a large pot of salted water to a boil and cook gnocchi according to the box’s instructions. Fresh gnocchi will only take 1-2 minutes. Melt butter in a saute pan over medium, low heat. Add mushrooms and cook until tender, 7-8 minutes. Add vermouth, 1 tablespoon cream and sage. Mix well and continue cooking until almost all the liquid has evaporated.
  • Put drained gnocchi into greased baking dish. Top with mushrooms, then roasted tomatoes
  • Stir remaining 1 cup of cream and the Parmesan cheese into the tomato vodka sauce, cooking on low heat until cheese is melted.
  • Pour sauce over gnocchi until covered. Reserve extra sauce for serving. Top casserole with more Parmesan. At this point dish can be refrigerated until baking. Bake at 325 30-40 minutes until heated through and bubbly. Serves 4-6
Keyword baked gnocchi, comfort food, gnocchi with Vodka sauce