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.
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.