This baked vodka sauce gnocchi is pure comfort — pillowy gnocchi bathed in a creamy, tangy vodka tomato sauce, topped with torn burrata and melted parmesan, then baked until bubbly and irresistible.
Hello, lover.
There’s really no other way to say it: saucy baked gnocchi loaded with melty burrata and plenty of parmesan is one of those dishes you’ll think about long after the last bite.
I am so here for it.
This is my Valentine’s Day dream — honestly, this dish is my valentine. Rich, cozy and a little decadent.
Baked gnocchi is special: those potato pillows are like clouds swimming in sauce and drenched in cheese. It ranks just behind my beloved sheet-pan gnocchi for ease and comfort, and I also make a sun-dried tomato baked gnocchi that’s equally irresistible.
A helpful tip: I don’t pre-boil the gnocchi for this recipe. The uncooked gnocchi goes straight into the sauce and bakes quickly in the oven, so you can skip the extra pot and step.
How I make it
I start with a favorite vodka pasta sauce base — sautéed shallots and garlic, concentrated tomato paste for depth, a splash of vodka, then stirred with cream and parmesan until silky. From there I fold in the uncooked gnocchi, top everything with torn burrata and a shower of parmesan, and slide it into a hot oven.
I often mix regular gnocchi with mini gnocchi for texture variety. The burrata gets torn and scattered across the top so it melts into pockets of creamy bliss.
Bake until the top is bubbly and the cheese is melted. What you get is cozy, saucy comfort food — perfect for a chilly night when you want something warm, cheesy and satisfying.
Baked pasta-style dishes like this are versatile: they can be the main event with a salad and bread, or a rich side alongside roasted chicken and vegetables. They’re also great for families, since some people can treat it as the main while others enjoy it as a side.
Leftovers are fantastic — the sauce clings even more to the gnocchi after a day in the fridge.
This dish reminds me of some restaurant favorites where the gnocchi is pillowy and the sauce is ultra-creamy and cheesy — a decadent, comforting experience that’s worth recreating at home.
Try it — the creamy sauce and melted burrata make this a must-try for gnocchi lovers.
Baked Vodka Sauce Gnocchi Recipe
Baked Vodka Sauce Gnocchi with Burrata
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Ingredients
- 1 cup reserved pasta water, or a substitute (see notes)
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 4 garlic cloves, minced
- kosher salt and black pepper
- ½ cup tomato paste
- 3 tablespoons vodka (such as Tito’s)
- ⅓ cup heavy cream
- ⅓ cup finely grated parmesan, plus more for topping
- 2 pounds uncooked gnocchi
- 8 ounces burrata cheese, pulled apart
- fresh basil for topping
Instructions
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Preheat the oven to 400°F (200°C).
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If you don’t have reserved pasta water, make a starchy substitute: combine 1 cup water with ½ teaspoon cornstarch and ¼ teaspoon salt, bring to a boil, then remove from heat.
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In a 10–12 inch oven-safe skillet over medium heat, melt the butter. Add the diced shallot and minced garlic with a good pinch of salt and pepper and cook, stirring, until the shallot softens. Add the tomato paste and cook, stirring, about 5 minutes until it darkens and deepens in flavor.
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Carefully add the vodka and stir, scraping any browned bits from the pan. Stir in ½ cup of the reserved (or makeshift) pasta water, then add the heavy cream and parmesan, stirring until the cheese melts and the sauce is smooth. Taste and adjust seasoning with salt and pepper.
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Stir in the uncooked gnocchi so each piece is coated with sauce. Pull apart the burrata and distribute it over the gnocchi, then sprinkle with extra parmesan.
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Bake in the preheated oven for 15 to 20 minutes, until the cheese is melted and bubbly and the gnocchi are cooked through. Serve topped with more parmesan and fresh basil.
Did you make this recipe?
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