Baked Vodka Sauce Gnocchi with Burrata
So, You’re in the Mood for Baked Vodka Sauce Gnocchi with Burrata?
Let me just say: this dish feels a bit like a hug in a skillet. The first time I tried this was after a long week when all I wanted was something warm and filling but without feeling like I had to run a marathon in the kitchen. If you’ve ever had one of those days where you want the reward of homemade food but not the stress—this is for you (and, honestly, for me most Thursdays). There was a bit of a learning curve, though—once, I completely forgot about the gnocchi boiling and ended up with something halfway between soup and mashed potatoes. Good times, eh?
Why You’ll Love Making This (Even If You’re Half Distracted)
I make this when the weather is gloomy or when I need to impress people but also… not work too hard for it. My family goes a bit loony for the creamy burrata top (I sometimes have to hide an extra ball for myself in the back of the fridge). It’s creamy and cheesy but not fussy—plus, if you’re a sauce-dunker like me, you’ll have a field day. And let’s be real: vodka sauce feels a little bit fancy without requiring, you know, any actual fancy behavior. (Except maybe lighting a candle? Your call.)
What You’ll Need (& What I Occasionally Swap In)
- 1 pound (about 500g) potato gnocchi (Use the store-bought kind if you like; homemade is epic, but let’s be realistic here. Sometimes I even use the cauliflower gnocchi when I feel the urge to be healthy—no one complains…except maybe my cousin Tom.)
- 2 cups vodka sauce (store-bought works, but if you’re up for it, simmer a jar of plain marinara with a splash of vodka and a splash of cream, about half a cup each. My grandmother swore by Rao’s, but honestly, whatever you’ve got is fine!)
- 1 generous ball of burrata (about 4 oz, but the more the merrier—sometimes I tear up two if we’re fancying it up)
- 1/2 cup shredded mozzarella (skip if you want less cheese, but… why?)
- 1/4 cup grated parmesan (the real stuff is great, the green canister absolutely gets a pass in my kitchen)
- 2 garlic cloves, minced (or a big spoonful from the jar if that’s all you’ve got left)
- 1 tbsp olive oil
- Handful fresh basil leaves (if you have ‘em—dried basil or even oregano will do if you’re scraping the bottom of your spice drawer)
- Salt & pepper, to taste
How I Throw This Together (plus a few mild detours)
- Preheat your oven to about 400°F (200°C). Or thereabouts. It’s a forgiving dish; if your oven runs hot like mine, go a little lower.
- Boil the gnocchi in a big pot of salted water. They only need a couple minutes—when they float, they’re done, so don’t wander off. (I’ve accidentally made gnocchi paste this way. Don’t recommend.) Drain and set aside.
- Meanwhile, in an oven-safe skillet or any big ol’ baking dish, heat the olive oil over medium. Toss in the garlic and let it get fragrant, about 30 seconds. If you start sneezing, you’re doing it right.
- Now, pour in your vodka sauce and let it bubble for a few minutes. Sometimes I splash in a bit of the gnocchi water—about a quarter cup—if I want things saucier. Not essential, but hey, saucy is good. Stir in the cooked gnocchi till they’re all cozy and coated.
- Sprinkle over the mozzarella and parmesan. Give everything a swirl (this is where I usually sneak a taste or two, for quality control).
- Pop the skillet or dish into the oven. Bake for 15 minutes, until bubbly and golden on top. If it looks a little pale, you can broil it for 2-3 minutes but keep an eye out—cheese goes from golden to burnt faster than you’d think. Trust me.
- Pull it out, scatter torn burrata right on top of the hot gnocchi so it melts just slightly (divine), then add basil, salt, pepper, and whatever extra cheese you want. Admire your work for a second. Then dig in while it’s hot!
Not-So-Secret Notes & Mistakes I’ve Made
- If your vodka sauce is super thick, add a splash of milk or cream. Or even gnocchi-cooking water. It’s forgiving.
- One time I tried skipping the pre-bake and just mixing everything and baking—ended up with kinda stiff gnocchi. Don’t do that. A good saucing is your friend.
- Burrata should go on after baking—tried it before, it just turned into weird cheese puddles. Actually, I find it works better if you tear it versus slicing.
If You Want to Play Around: My Variations (Good & Questionable Ones)
- With Sausage: I sometimes brown crumbled Italian sausage with the garlic. It’s hearty as heck (and you can get spicy if you want a kick).
- Add Veg: A handful of baby spinach stirred into the sauce or roasted broccoli—totally works.
- Mushrooms: Applied mushrooms once, but they made things watery—so go easy, or cook them down real good first.
- Bad Idea: Tried with zoodles instead of gnocchi. Just, no. Not the same and not what you’re here for anyway.
Don’t Have a Skillet? No Problem
Got no oven-proof skillet? Just use any baking dish you have. I’ve even gone with a loaf pan in an emergency; I mean, it’s not elegant but it works. Oh, and aluminum foil will save your oven from cheesy drips—don’t ask how I know.
How Long Does It Last? (Measuring in Hours, Honestly)
You can keep leftovers in the fridge for up to 2 days in a covered container. Reheat in the oven or a microwave, but the cheese might not be as gooey the next day. Though honestly, in my house it never lasts more than a day! And sometimes not even that long—I once caught my brother eating straight form the pan before it cooled.
How I Serve This (and What I Drink on the Side)
This is hearty enough to be lunch or dinner all by itself, but I like tossing together a super simple salad—literally just mixed greens, olive oil, and flaky salt. My uncle likes a glass of cheap red wine (he claims it unlocks the flavor, I think he just likes the wine). Sometimes we eat from bowls in front of the TV for maximum comfort, sometimes at the table with the good napkins. Both work.
Pro Tips, Learned the Hard Way (By Me)
- Don’t rush the bake. I once tried to take it out early so we could eat faster, and it looked great but the gnocchi was still cold. Epic fail.
- Be gentle with the burrata. Handle it like a baby bird, or it’ll explode all over your hands. Messy, tasty… but messy.
- If you’re using fresh herbs, don’t be stingy—honestly, I used to just sprinkle a pinch, but more is, well, more.
FAQ – Real Questions I’ve Gotten (and Some I Asked Myself)
Can I make this ahead of time?
Sort of! You can assemble and refrigerate before baking, then bake fresh. But don’t add burrata until after the oven—it gets weird if you do.
Is there really vodka in vodka sauce?
Yep, but most of the booze cooks off. If it bothers you, honestly, just use straight marinara with cream and skip the vodka. No one will know (and I won’t tell!)
What if my gnocchi is sticking together?
Just give ‘em a quick toss in olive oil after draining. That works. Or, on second thought, a splash of sauce right away does the trick too.
Do I need burrata?
Technically no, but…you kinda do. Mozzarella can sub in a pinch, but there’s something magical about burrata that hits different.
How spicy is this?
Unless you add red pepper flakes or spicy sausage, not spicy at all. My niece eats it with no complaints, which says a lot.
Can I freeze it?
I’d say don’t. The cheese gets weird in the freezer and the gnocchi turn sort of gummy. Best for fresh enjoyment (with seconds…and maybe thirds? I dunno, you do you).
If you make this, let me know how it goes. Or if you find a new variation, I’m all ears. Otherwise, just enjoy that cheesy, saucy goodness; you deserve it.
Ingredients
- 500 g potato gnocchi
- 2 cups vodka sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- 1 ball burrata cheese (about 100 g)
- 2 tbsp grated Parmesan cheese
- 2 tbsp fresh basil leaves, chopped
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Instructions
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1Preheat the oven to 200°C (400°F). Lightly grease a medium baking dish with olive oil.
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2Cook the gnocchi in a large pot of salted boiling water according to package instructions, until they float to the top. Drain well.
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3In a large bowl, toss the drained gnocchi with vodka sauce until evenly coated. Season with salt and pepper as needed.
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4Transfer the gnocchi and sauce mixture to the prepared baking dish. Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
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5Bake for 20–25 minutes, or until the cheese is bubbly and golden. Remove from oven, top with the burrata cheese and fresh basil, and drizzle with olive oil. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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