Gnocchi alla Vodka

3 oz. Parmesan cheese, divided

2 T. unsalted butter, divided

1-1/2 c. marinara sauce 

1/3 c. vodka, dry white wine, or unsalted vegetable broth

1 16-oz. pkg. potato gnocchi

1/3 c. heavy whipping cream 

1/2 t. kosher salt

1/4 c. unsalted roasted whole almonds, roughly chopped 

2 T. chopped fresh flat-leaf parsley leaves 

1-1/2 t. lemon zest (from 1 lemon) 

Grate 2 oz. cheese on largest holes of a box grater to equal ½ cup. 

Melt 1 T. butter in a large, high-sided skillet over medium-high. Add marinara sauce and vodka; bring to a boil over medium-high, stirring often. Reduce heat to medium. Simmer, stirring occasionally, until scent of vodka has dissipated (or, if using wine or stock, until sauce has slightly thickened), 2-3 minutes. 

Add gnocchi and increase heat to medium-high. Cook, stirring occasionally, until gnocchi is tender and sauce has thickened, about 4 minutes. Add cream; cook, stirring constantly, for 1 minute. Remove from heat. Stir in grated cheese, salt, and remaining 1 T. butter. 

Toss almonds, parsley, and lemon zest in a small bowl. Using a vegetable peeler, shave remaining 1 oz. cheese into parsley mixture; stir to combine. Sprinkle onto gnocchi.

Serves 4.

Adapted from Real Simple magazine, July 2021, p. 110.