Creamy and Spicy Pumpkin Alla Vodka Pasta
Enjoy a cozy spin on the viral Gigi Hadid spicy vodka pasta with this fall-inspired creamy pumpkin alla vodka pasta. Featuring pumpkin gnocchi, a rich coconut milk sauce, and a touch of heat, it's the perfect autumn dish for your dinner table.
Ingredients
- 2 14-oz. packages of regular or pumpkin gnocchi I used pumpkin gnocchi from Trader Joe’s
- 2 tbsp. olive oil
- 2 shallots minced
- 4 garlic cloves minced
- 2 tbsp. tomato paste
- 1/2 cup pumpkin puree
- 4 tbsp. vodka
- 2 cups coconut milk
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 tbsp. butter or vegan butter for a dairy-free version
- Red pepper flakes & grated parmesan to taste
Instructions
- Heat olive oil in a deep-sided, large skillet over medium heat.
- When the oil is warm, add the minced shallot and garlic. Cook for 1-2 minutes until softened and aromatic.
- Add the tomato paste and pumpkin puree to the skillet, cooking for another minute.
- Pour in the vodka and let it cook for 2 minutes, until the alcohol cooks and evaporates.
- Add the coconut milk, whisking until the sauce is smooth and creamy. Season with salt and pepper.
- In a separate large pot, bring water to a boil. Cook the gnocchi for about 2 minutes, or according to package instructions, until they float to the top.
- Drain the gnocchi and add them directly into the skillet with the sauce. Toss well to coat.
- Add the butter, red pepper flakes, and grated parmesan. Stir until the butter melts and everything is well combined.
- Serve and enjoy!
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