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5 from 1 vote

Gnocchi alla Vodka Soup

This Gnocchi alla Vodka Soup turns my viral vodka sauce into a cozy one-pan dinner with Italian sausage, pillowy gnocchi, Parmesan, and a creamy tomato-vodka broth—all ready in about 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Keyword: 30 Minute Dinner, 30 Minute Meal, Comfort Food, Dinner, Easy Recipes, Family Dinner, Homemade, Italian, One Pan, One Pan Meal, Quick Dinner, Soup, Soup Recipe, The Cooking Mawma
Servings: 4

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

Calories: 1084kcal | Carbohydrates: 57g | Protein: 31g | Fat: 79g | Saturated Fat: 38g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Trans Fat: 0.1g | Cholesterol: 210mg | Sodium: 3273mg | Potassium: 914mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2257IU | Vitamin C: 14mg | Calcium: 250mg | Iron: 7mg