· recipe ·
Mozzarella Gnocchi with Vodka Sauce and Brussels Sprouts
Roasted Brussels sprouts bring browned, slightly bitter edges to rich mozzarella gnocchi and tomato-cream sauce.
Time and servings
- Prep
- 30 min
- Cook
- 75 min
- Additional
- 30 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 750
- Protein
- 32 g
- Fat
- 54 g
- Carbs
- 33 g
Melt the mozzarella
Finely grate the low-moisture mozzarella and melt it over very low heat until smooth. Spread it in a warm bowl and cool it until it can accept the yolks without cooking them.
Work in the yolks
Beat the egg yolks with the garlic powder and 1/2 tsp3 g of the salt, then knead them into the warm mozzarella until the color and texture are uniform.
Chill the cheese dough
Wrap the cheese dough and refrigerate it until firm but still flexible enough to roll.
Roll and cut the dough
Divide the chilled cheese dough and roll it into narrow ropes between sheets of parchment. Cut the ropes into small pieces without flouring them.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Roast the Brussels sprouts
Heat the oven to 425°F220°C. Halve the Brussels sprouts, turn them with the olive oil and half of the black pepper, and roast cut-side down until browned and tender.
Build the vodka sauce
While the Brussels sprouts roast, finely dice the onion and slice the garlic. Cook them in 1 tablespoon15 ml of the butter until soft, stir in the tomato paste, then add the vodka and reduce it by half. Add the tomatoes and simmer until thick; lower the heat and stir in the cream and remaining black pepper. Add up to 1/2 tspup to 3 g of the salt only if needed.
Heat the cooking water
During the final 10 minutes of the sauce simmer, Bring 3 quarts3 liters water to a gentle boil and add 1 tsp6 g of the salt.
Poach and dry
Lower the gnocchi into the gently boiling water. Lift them as soon as they float and spread them on a tray until the surfaces are dry.
Sear and assemble
Melt the remaining butter in a wide skillet and brown the dry gnocchi on two sides. Spoon in enough vodka sauce to coat them, fold in the roasted Brussels sprouts, and serve the remaining sauce underneath.
