Baked Gnocchi with Paleo 'Vodka' Sauce

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Baked Gnocchi with Paleo 'Vodka' Sauce


  • 2 packages Cappello's Gnocchi, thawed
  • 2 teaspoon olive oil
  • 1/2 cup yellow onion, diced
  • 1 1/2 tablespoons garlic, minced (about 4 cloves)
  • 28 ounce can San Marzano Peeled Tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground black pepper 
  • 1 tablespoon fresh basil, chopped, plus more for finishing  
  • 1/2 cup canned coconut cream 
  • 1 tablespoon vodka, optional 
  • 2 ounces parmesan, vegan or regular


  • Turn oven to the ‘broil’ setting. 
  • In a medium skillet, heat oil over medium heat. Add the onion and garlic and cook, stirring constantly until translucent, 5-7 minutes. 
  • Add tomatoes, salt, red pepper flakes, and pepper. Continue to cook, using the spoon to break up the tomatoes, until the sauce comes to a simmer and thickens slightly; about 10 minutes. 
  • Pour in the vodka (if using) and coconut cream. Stir to combine and bring back to a simmer. 
  • Cook the gnocchi according to package directions. Add to the sauce in the pan, and stir to coat. 
  • Pour gnocchi into a baking dish and top with shaved parmesan. Bake until the top is browned and bubbling, 5-8 minutes.
  • Remove from oven and top with fresh basil leaves and serve. 

Kids Can Do

  • Stir the gnocchi into the sauce
  • Sprinkle the cheese on top