Gnocchi with Citrus Vodka Rose Sauce

Today I am loving Miss Edith Piaf. Her sexy French songs have got me in the mood for a little fine dining. This recipe is inspired by a dish at John's Italian Cafe in Toronto. For a vegan version of their Gnocchi with Rose Sauce I've consulted http://www.food.com/ . They add a splash of Citrus Vodka to give it a kick. Turn up the french tunes, tie on your ruffled apron, and get cookin'!

Xoxo, Liesse

Citrus Vodka Rose Sauce

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced AND or 2 garlic scapes, roughly chopped  
• 0.5(398 ml) can artichoke hearts, chopped
• 1 dash of oregano and cayenne pepper
• 1 (6 ounce) can tomato paste
• 1 (398 ml) can coconut milk
• 1 -2 ounce citrus-infused vodka, regular would work too
• 1 bunch fresh basil, roughly chopped
• salt and pepper

1. Saute garlic and onion in olive oil over medium heat until soft and slightly golden.
2. 2 Add artichoke hearts and saute for 1-2 minutes.
3. 3 Add tomato paste and stir often to coat. Cook for 2-3 minutes until well incorporated.
4. 4 Add oregano and cayenne pepper to taste.
5. 5 Pour in coconut milk. Allow to return to a gentle boil, then reduce heat to medium low.
6. 6 Simmer for 5-10 minutes until sauce begins to thicken.
7. 7 Add vodka and basil, mix in well and simmer for another 5 minutes.
8. 8 Add salt and pepper to taste.
9. Serve over Homemade Gnocchi and enjoy!

Homemade Gnocchi

• 2 Lbs Russet Potatoes, baked in the oven until soft
• 1 Cup All Purpous Flour
• Boiling Water
• Salt
• Oil

While potatoes are still warm, mash them with a fork, or use a potato ricer to mash them.
Stir the flour in a little bit at a time. You may not need all of the flour. The texture you are aiming for is a soft, but not sticky, dough about the consistency of PlayDough. Do not knead or overwork the dough.
Divide into 6 parts, and roll each into a 'snake' about the diameter of your thumb, or a dime, whichever is smaller. Cut into 3/4 inch lengths and set aside.
Lay the back of the fork against the working surface, holding the handle up so that the top edge of the tines are lifted slightly off the surface. With the other hand, place a gnocchi against the tines of the fork, cut ends out, and use your thumb to lightly press it against the length of the fork. This
should curl it into a slight "C" shape and leave tine impressions across the back. This step takes practice, so your gnocchi may look irregular at first-they'll still taste delicious. Dust lightly and set aside.
At this point, if you are not cooking them immediately, your gnocchi may be laid in a single layer on a pan in your freezer. When frozen, they can be bagged for cooking later.
Bring salted water to the boil in a large pot; lower heat to just simmering. Drop the gnocchi into the boiling water. They will sink to the bottom of the pan, and after about 1-1 1/2 minutes, will rise to the top. This does not mean they are cooked. Using a slotted spoon, remove one and cut it in half. The interior should not be dense or chewy. If it is, continue cooking for another minute.
Remove gnocchi from the pot with a slotted spoon and put directly into a prepared sauce, or if the sauce is not ready, into a bowl. Toss with a little bit of oil. The gnocchi can then be added later to your sauce when it's ready.