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.

Gnocchi with Brown Butter, Pecans, & Basil

2 16-oz. packages potato gnocchi
6 T. unsalted butter
2 cloves garlic, crushed
1/2 c. coarsely chopped pecans
1 t. lemon zest
1 T. fresh lemon juice
1 t. kosher salt
1/4 t. black pepper
3 c. packed torn basil leaves, divided
1 oz. Parmesan cheese, grated (about 1/4 c.)

Cook gnocchi according to package directions.

Meanwhile, melt butter in a large skillet over medium heat. Add garlic and cook, stirring, for 1 minute. Add pecans and cook, stirring often, until nuts are toasted and butter begins to brown, about 3 minutes. Add gnocchi and cook, tossing, until lightly browned, about 2 minutes.

Stir in lemon zest, lemon juice, salt, pepper, and almost all the basil. Serve topped with remaining basil and cheese.

Serves 4.

Adapted from Real Simple magazine, July 2017, p. 160.