International Recipes

Sicilian Gnocci

A divine gnocchi dish, complete with vodka.

Sicilian Gnocci recipe

Yield: 6 to 8 servings


  • 8 ounces sliced pancetta, diced
  • 2 tablespoons butter, cubed
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 (6 ounce) can tomato paste
  • 1 (28 ounce) can whole San Marzano tomatoes, cut with kitchen shears
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup heavy whipping cream
  • 1/3 cup vodka
  • 1 (3.5 ounce) jar capers, drained
  • Salt and pepper to taste
  • 2 pounds gnocchi (store bought or homemade)
  • 1 (8 ounce) container Crave Brothers Farmstead Classics® Fresh Mozzarella cheese–Ciliegine (cherry size balls), drained and halved
  • 1 cup sliced Kalamata olives
  • Fresh basil leaves, chiffonade


  1. Fry pancetta in a large skillet over medium heat until crisp.
  2. Remove pancetta with a slotted spoon to paper towels to drain.
  3. Melt butter in a Dutch oven over medium heat.
  4. Add onion; cook and stir for 4 to 6 minutes or until crisp-tender.
  5. Add garlic; cook and stir for 1 minute.
  6. Add tomato paste; cook and stir for 1 minute longer.
  7. Stir in the tomatoes, fennel seeds and red pepper flakes. Cook for 10 to 12 minutes or until slightly thickened, stirring frequently.
  8. Reduce heat to low. Gradually stir in cream.
  9. Remove from the heat. Cool slightly.
  10. Process sauce, in batches, in a blender or with an immersion blender until smooth. Return to the pan.
  11. Stir in vodka and capers. Bring to a boil, stirring constantly. Reduce heat to low. Simmer, uncovered, for 5 minutes, stirring occasionally.
  12. Season with salt and pepper to taste.
  13. Bring water to a boil in a Dutch oven or stockpot. Cook gnocchi, in batches, according to directions.
  14. Remove gnocchi with a slotted spoon. Keep warm.
  15. Bring water back to a boil before cooking remaining gnocchi. Drain. Return to the pan.
  16. Add 2 cups sauce; toss to coat.
  17. Top servings with fresh mozzarella, olives, pancetta and additional sauce.
  18. Garnish with basil


Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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