I went to my community farmers market last Sunday looking for some fresh picked produce and inspiration. I came home with Yukon Gold potatoes(picked that day), radishes, Romaine lettuce, farm fresh eggs, and the hot pepper jelly I buy about twice a year from the same vendor.
It is so much fun to come home and decide what to make with my finds that day. I spent the rest of my Sunday making this gnocchi recipe with a delicious salad with my lettuce and radishes. I have made gnocchi dishes many times, but never with freshly picked potatoes or this sauce.
The inspiration for this gnocchi sauce is the pasta with lobster and tomato tarragon cream sauce that a dear friend of ours makes for us when we visit her on Martha’s Vineyard, an island off of Cape Code, MA.
I probably don’t have to tell you that the gnocchi itself was so flavorful with these potatoes that they didn’t even need the sauce. A little butter and cheese would have been enough. But I have to say that this gnocchi sauce was delicious and the tarragon made it unique enough to make you feel like it was something different from the traditional gnocchi recipe with tomato sauce.
Gnocchi with Tomato Vodka Cream Sauce with Tarragon
- 3 medium potatoes
- 1 egg beaten
- 1t salt
- 1/4 cup grated romano cheese
- about 1 cup flour
- 1 28oz can good quality crushed tomatoes
- 1/4 cup olive oil
- 5 cloves garlic minced
- 1/4 cup vodka
- 1/3 cup half and half
- 1/2 cup chopped tarragon
- salt and pepper to taste
- grated Romano cheese for the table
- For the Gnocchi:
- Boil or bake the potatoes until a skewer easily slides in.
- While they are still hot, skin the potatoes and put through a ricer. Spread the potatoes out with a fork and let them cool.
- Add the egg, cheese and salt to the potatoes and mix. Add the flour and mix until it comes together. If the dough is too sticky, add in a little more flour.
- Cut the dough in 3 sections. Roll out each section into about a 3/4 inch rope.
- Cut into inch long sections.
- Roll each gnocchi on the tines of a fork. (this is optional. The ridges help hold the sauce and they are prettier as well)
- I put the gnocchi on a floured baking sheet and put in the refrigerator uncovered until I am ready to cook them.
- For the sauce:
- Add oil to a heated heavy sauce pan.
- Add the garlic and cook over medium low heat for a few minutes until it has softened.
- Add the tomatoes and increase the heat until it comes to a bubble.
- Add vodka and half the tarragon and cook the sauce at medium low heat, partially covered for for about 20 minutes.
- Add salt and pepper to taste
- Lower the heat and add the cream and the remaining tarragon. Heat cream and keep on very low heat until ready to serve
- When ready to serve:
- Bring a big pot of salted water to a boil.
- Add half the gnocchi and cook for about a minute after they float to the top.
- Cook the remaining gnocchi.
- Add the gnocchi to the sauce and cook together for a minute.
- Serve the gnocchi with grated cheese.
We hope you enjoy this gnocchi recipe.
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Thalia and Bob