Gnocchi alla Vodka

Preheat the oven to 400 degrees F (200 degrees C). Pierce potatoes multiple times with a fork to allow steam to escape. (5 minutes)

Bake the potatoes until fork-tender, approximately 45-60 minutes. Let cool completely before handling. (60 minutes)

Once cooled, scoop out the potato flesh, discarding the skins. Pass the flesh through a potato ricer or mash thoroughly to eliminate lumps. (10 minutes)

In a large bowl, combine the riced potato with flour, 1/2 cup Parmesan cheese, ricotta cheese, and egg. Gently knead until a smooth dough forms. Be careful not to overwork the dough. Cover and let rest for 20 minutes. (25 minutes)

Divide the dough into manageable portions. On a lightly floured surface, roll each portion into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch segments. (15 minutes)

Optional: Roll each gnocchi over the tines of a fork or a gnocchi board to create ridges. This helps the sauce cling to the gnocchi. (15 minutes)

For the sauce, melt butter in a large saucepan over medium heat. Add pancetta and cook until crisp, about 5-7 minutes. Remove pancetta and set aside, reserving the rendered fat in the pan. (7 minutes)

Add minced shallot to the pan and sauté until softened, about 3 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. (3.5 minutes)

Pour in the vodka to deglaze the pan, scraping up any browned bits from the bottom. Let the vodka reduce by half, about 2-3 minutes. (3 minutes)

Add the whole peeled tomatoes, Parmesan cheese, and tomato paste. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally. (15 minutes)

Remove from heat and use an immersion blender to purée the sauce until smooth. (3 minutes)

Return the sauce to medium heat. Stir in the reserved pancetta and chopped basil. Simmer for another 5 minutes to allow the flavors to meld. (5 minutes)

Stir in the heavy cream and season with salt and pepper to taste. Cook for 2-3 minutes, until heated through. (3 minutes)

Meanwhile, bring a large pot of salted water to a rolling boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and add directly to the sauce. (5 minutes)

Gently toss the gnocchi with the sauce to coat. Serve immediately, garnished with fresh basil and extra Parmesan cheese.