Gnocchi alla Vodka in Crispy Parmesan Bowls

Difficulty Level: Moderate

Total Time: 1 hour

Serving Size: 4-6 servings

Ingredients:

• 3 cups of Parmesan cheese, shredded

• 1/2 lb. gnocchi

• 2 cups of vodka sauce, or sauce of your choosing

• 4 oz. fresh mozzarella, chopped

• Basil for garnish

• Extra virgin olive oil to finish

  
  

Equipment:

• 9x13 in. baking sheet

• Parchment paper

• Non-stick cooking oil spray

Directions:

1. For the Parmesan cheese bowls, preheat the oven to 375°F. Lay the parchment paper on a 9x13 in. baking sheet.

2. Spray the parchment paper with a non-stick cooking oil spray. Place a handful of Parmesan cheese onto the parchment paper and spread into a flat circle, about 5 inches in diameter. Bake for 5-8 minutes until the cheese begins to bubble and the edges are crisp. You should be able to fit two at a time on the baking sheet.

3. Remove the baking sheet from the oven and gently remove the Parmesan from the parchment paper with a spatula. Place the melted cheese over an upside down bowl to mold the Parmesan bowl. Let cool until the Parmesan bowl holds its shape and repeat for the remaining bowls.

4. Bring a large pot of water to a boil.

5. Once the water is boiling, add plenty of salt. Cook the gnocchi and reserve 1 cup of pasta water.

6. Strain the gnocchi and add them to a large pot or pan along with the vodka sauce. Toss on high heat until the gnocchi is fully coated in the sauce. Add pasta water as needed, 1/4 cup at a time.

7. Plate the gnocchi in the Parmesan bowls. Top with mozzarella, torn basil and a drizzle of extra virgin olive oil.