Kimchi Tomato Vodka Cream Sauce with Gnocchi and Italian Sausage

I know it’s been a little longer than usual between posts. I missed last Tuesday. But no matter. I’m back to share this Kimchi Tomato Vodka Cream Sauce with Gnocchi and Italian Sausage. It’s a leftover creation, so it’s quick and easy. I had leftover kimchi pizza sauce from the Kimchi Pizza and decided it would make a good tomato vodka cream sauce.

I paired it with gnocchi and Italian sausage in my attempt to recreate my favorite Maggiano’s dish. I’d say I was pretty successful. There is a slightly stronger kick (which is not a bad thing in my opinion) and it satisfied my craving 100%.

JUMP TO RECIPE

The kimchi adds layers of flavor, some spice, and depth that normally would require some extra work (like roasting the sauce for an hour and a half like Ina Garten does). It’s addicting and I couldn’t help eating it as I was taking pictures (as if you couldn’t tell).

Where I’ve Been and Where I Am

Creating this post seems so intimidating after not doing anything computer or internet related for a week. Not only that,  but it feels like I took a whole year off blogging rather than just a week. I’ve been recovering from having my colon removed and I thought it would be easy to write, edit photos, plan SEO keywords, make long Pinterest pins, pin recipes, and share and interact on social media. I envisioned myself siting up in the hospital bed and later, in my bed at home, typing and working away.

Like almost all things I envision in my head, life happens and the reality is totally different from what I expected and planned. Recovery and healing is hard. It’s a full time freaking job and I’m exhausted. I experience energetic highs where I can almost convince myself I’m completely finished healing only to tumble down the hill, wincing and taking notice of all the new swells, bumps, sensitive, and painful areas on my abdomen.

The general trend is upward though. And when I pause to think that only 18 days ago I was undergoing major surgery, I’m amazed at modern medicine and the body’s almost magical ability to heal. I’ve been updating people through Facebook live videos, which I really am loving. It provided me the easiest way to share what I’m going through without expending energy that I needed to be directed towards healing. Here they are if you want to take a peak.

Facebook Live Video Updates

Kimchi Tomato Vodka Cream Sauce with Gnocchi and Italian Sausage

I love leftover creations and you can find the recipe for the sauce in this Kimchi Pizza post. I never know if I should combine the recipes into one, have two different printable recipes, or just link to the other recipe. I’ve seen it done all ways on other blogs but this is the first time I’ve just linked instead of combining it into one. Opinions???

5 from 1 vote

Kimchi Tomato Vodka Cream Sauce with Gnocchi and Italian Sausage

Turning leftover kimchi pizza sauce into a kimchi tomato vodka cream sauce is fast and easy and the kimchi creates layers of flavor, spice, and depth that normally would require some extra work.

Servings 4 to 5

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Ingredients

• 1 pound gnocchi
• 1.5 to 2 cups Kimchi Pizza Sauce I had 1.5 cups leftover from the Kimchi Pizzas
• 2 tablespoons vodka
• 1/2 cup heavy cream
• 12 ounces Italian sausage sliced with casing removed
• 3 tablespoons fresh basil chopped

Instructions

• Cook the gnocchi according to the directions on the package. Drain and set aside, reserving 1/4 cup of the cooking liquid.
• Reheat your Kimchi Pizza Sauce on medium-low heat. Add the vodka and raise heat to medium and simmer for 5 minutes or until the alcohol flavor has evaporated.
• Add 1/2 cup heavy cream (or enough to make the sauce a creamy consistency) and cook until heated through.
• Add sliced sausage and basil to the sauce and simmer until cooked through (5 minutes).
• Add the gnocchi to the sauce and toss to coat, letting it simmer for 30 seconds or so. If needed, add the preserved cooking liquid if the sauce is too thick.
• Serve with some grated parmesan cheese on top.

Notes

For the gnocchi, use 1 teaspoon coarse kosher salt for every liter of water.

Course: Main Dishes