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Gnocchi alla Vodka Soup
There are certain recipes I probably shouldn’t mess with, and my vodka sauce might be one of them. But turning it into soup with crumbled Italian sausage, pillowy gnocchi, Parmesan, and that creamy, slightly spicy tomato-vodka broth may be the best thing I’ve done with it yet.
This is for the nights when you’re craving pasta AND soup and simply refuse to choose. The gnocchi goes straight into the pot and cooks in the broth, soaking up all that vodka sauce flavor while helping thicken everything along the way. One pan, no boiling a separate pot of water, and suddenly one of my most-loved recipes has a very cozy new personality. 🙂
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Equipment
- 1 Large, deep pan with sides
Ingredients
- 1 tbsp olive oil
- 1 lb ground Italian sausage mild or hot
- 1 small white or yellow onion diced
- 4 garlic cloves minced
- 1/2 tsp red pepper flakes optional; omit for no spice
- 1/4 cup vodka
- 1 6 oz can tomato paste
- 4 cups chicken broth
- 1 1/2 cups heavy cream
- 1 tsp salt more to taste
- 1/4 tsp black pepper
- 1 lb shelf-stable or refrigerated potato gnocchi
- 1/2 cup freshly grated Parmesan cheese more for serving
- 1 tbsp butter
- 4 Basil leaves, torn more for serving
Instructions
- Brown the sausage. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the Italian sausage and cook for 5–6 minutes, breaking it into small pieces, until browned and cooked through.
- Sauté the aromatics. Reduce the heat to medium. Add the onion and cook for 2–3 minutes, until softened. Add the garlic and red pepper flakes and cook for another 30–60 seconds, until fragrant.
- Add the vodka. Pour in the vodka, scraping up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes, or until most of the liquid has cooked off.
- Caramelize the tomato paste. Stir in the tomato paste and cook for 2–3 minutes, stirring frequently. It should deepen slightly in color.
- Make it soup. Slowly stir in the chicken broth until the tomato paste is fully incorporated. Add the heavy cream, salt, and black pepper. Bring to a gentle simmer.
- Cook the gnocchi right in the soup. Add the uncooked gnocchi directly to the pan. Simmer uncovered for about 4–6 minutes, stirring occasionally, until the gnocchi are tender and cooked through. Avoid rapidly boiling the soup once the cream is added.
- Finish it. Reduce the heat to low. Stir in the Parmesan, butter, and fresh basil until the cheese has melted and the soup is creamy. Taste and add more salt or red pepper flakes if needed.
- Serve. Ladle into bowls and finish with freshly grated Parmesan, basil, and an extra sprinkle of red pepper flakes if you like some heat. Enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. It’s so cozy and delicious, I hope you love it!
Tips for Making This Recipe
- Give the tomato paste time to cook. Don’t rush this step. Letting the tomato paste cook for 2–3 minutes until it darkens slightly takes away that raw tomato taste and gives the vodka broth a deeper, richer flavor.
- Plan for the soup to thicken as it sits. Gnocchi will continue soaking up the broth, especially in the refrigerator. Store leftovers for up to 3–4 days and add a splash of chicken broth or cream when reheating to loosen the soup back up.
- Don’t overcook the gnocchi. Since it cooks directly in the soup, keep an eye on it once it goes in. You want soft, pillowy gnocchi—not gnocchi that has started to break apart and turn mushy.
Frequently Asked Questions
Can I make Gnocchi alla Vodka Soup without vodka?
What kind of gnocchi works best for this soup?
Can I use something other than Italian sausage?
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