To make the gnocchi: place the potatoes in a large pot. Cover with water. Add salt and bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes until they are tender, about 35 minutes. Drain the potatoes. When they are just cool enough to handle, peel them then pass them through a food mill.
In a large bowl, mix the flour with the egg yolk, cheese and warm potatoes. Work the mixture until it becomes a smooth dough, then incorporate the herbs. Form the dough into 2 balls.
On a lightly floured work surface, roll each ball of dough into a 'rope' about 1/2-inch thick. Cut the 'ropes' into 3/4-inch pieces. Arrange the gnocchi on a lightly floured baking sheet. (You can freeze the gnocchi at this point and use straight from freezer.)
Shortly before serving, bring a large pot of salted water to boil over high heat. Reduce the heat so the water maintains an active simmer. Working in small batches, drop gnocchi into the water. Cook the gnocchi until they float 3 to 4 minutes, then remove with a slotted spoon and drain fully in a colander.
To make the sauce: Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until they soften. Add the vodka, cream, and tomato sauce, and simmer until the flavors blend, 2 to 3 minutes.
Immediately before serving, add the gnocchi to the sauce and heat, stirring gently to coat. Spoon the gnocchi into warm bowls and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Gabriel's Tomato Sauce:
14 ounces canned or fresh ripe tomatoes
3 tablespoons olive oil
6 fresh basil leaves
Kosher salt and freshly ground black pepper
Puree whole tomatoes without their liquid in a food mill. Heat the oil in a large deep skillet over medium heat. Add the pureed tomatoes. Add the basil, season with salt and pepper and simmer, stirring frequently until the sauce is concentrated, about 25 minutes. Remove the basil and refrigerate or freeze until ready to use.
Yield: 2 cups
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1479.72 Kcal (6195 kJ)
Calories from fat	276.37 Kcal
		% Daily Value*
Total Fat	30.71g	47%
Cholesterol	109.52mg	37%
Sodium	1537.92mg	64%
Potassium	1322.3mg	28%
Total Carbs	238.34g	79%
Sugars	14.97g	60%
Dietary Fiber	16.84g	67%
Protein	56.87g	114%
Vitamin C	15mg	25%
Vitamin A	3mg	100%
Iron	6.7mg	37%
Calcium	996mg	100%

Amount Per 100 g
Calories	216.17 Kcal (905 kJ)
Calories from fat	40.38 Kcal
		% Daily Value*
Total Fat	4.49g	47%
Cholesterol	16mg	37%
Sodium	224.68mg	64%
Potassium	193.18mg	28%
Total Carbs	34.82g	79%
Sugars	2.19g	60%
Dietary Fiber	2.46g	67%
Protein	8.31g	114%
Vitamin C	2.2mg	25%
Vitamin A	0.4mg	100%
Iron	1mg	37%
Calcium	145.5mg	100%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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