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1
Boil water in a large pot to cook gnocchi. Place gnocchi in the pot. The gnocchi is done when they float to the top. Drain pasta and reserve 1/4 c. cooking water.
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2
Puree half the tomatoes in a blender until smooth. Coarsely chop the remaining tomatoes, removing seeds and cores. Place pureed and chopped tomatoes in a liquid measuring cup and add reserved tomato liquid to equal 2 cups.[4]
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3
Heat oil in a saucepan over medium heat until it simmers. Add onion and tomato paste. Cook for about 3 minutes, stirring occasionally, until the onions are translucent.
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4
Add garlic and red pepper flakes. Cook for about 30 seconds while stirring constantly.
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5
Add tomatoes and 1/2 tsp. salt.
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6
Remove the pan from the burner to add the vodka. Return pan to medium-high heat and simmer for approximately 8-10 minutes, stirring frequently until the alcohol flavor has cooked off. Lower the heat if the sauce simmers too vigorously.[4]
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7
Stir in heavy cream and cook for about 1 minute, until it is heated through.
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8
Add sliced sausage, basil, 3 tbsp. parsley, and garlic butter to the sauce.
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9
Simmer the sauce until the sausage is cooked through. [3]
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10
Add cooked gnocchi to the sauce and simmer for an additional 30 seconds. Toss gnocchi to coat with sauce. [3] Add reserved pasta water if the sauce is too thick.[2]
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11
Serve gnocchi with Asiago cheese and remaining fresh chopped parsley as garnish.
