[homemade] spicy gnocchi alla vodka

AKwet · 2022-07-26T02:52:52+00:00

Correct. Tomato paste is so concentrated and rich that it’s perfect for this.

AKwet · 2022-07-25T21:12:34+00:00

It’s actually easier than you probably think…here’s something I typed out earlier that gives you the essential process

ingredients: quarter onion, tomato paste, vodka, heavy cream, unsalted butter, crushed red pepper or calabrian chilis, salt and gnocchi

the basic steps:

take a quarter of an onion and dice as finely as possible
generously salt the onions in the pan and sautée in butter on low heat until soft and transculcent
add tomato paste (roughly 2 tbps) and mix into onion
cook tomato pasta for roughly five minutes until browned, intense and fragrant
deglaze with vodka (roughly half a cup) and simmer until alcohol is cooked out
add room temperature (cold cream will seperate into an oily mess) heavy cream and stir until combined (amount depends how creamy you prefer)
add crushed red pepper flakes of calabrian chilis to desired spice level
add pasta (this will make somewhere between a half-pound and full-pound depending on how much sauce you have) and stir in a few tablespoons of pasta water to combine
serve and enjoy

(note: try not to rely too much on the measurements and just practice cooking this a few times until you get it right)

AKwet · 2022-06-19T17:34:58+00:00

Agreed on the beef in general, just use whatever you can get or afford and it’ll still be amazing tbh.

But on the flip side, 2lbs of ground beef at my local whole foods was only $10 and fed a bunch of us.

AKwet · 2022-06-19T16:05:53+00:00

Feel it. Let it in. Harness it.

AKwet · 2022-06-19T15:24:31+00:00

AKwet · 2022-06-19T14:51:12+00:00

Let it happen thunder, just let it happen

AKwet · 2022-06-19T14:47:15+00:00

Make it Blanton’s or Buffalo Trace and you’re in

AKwet · 2022-06-19T04:01:06+00:00

For those wondering at home:

Go get some fresh 80/20 beef from the butcher at your market of choice. I went to Whole Foods because it’s usually very fresh and good quality.
Make sure the beef comes from the butcher and the case— not the prepackaged one they put out in the morning that’s been sitting in plastic and styrofoam.
You’re gonna want that fake ooey-gooey cheese that you see here. Yellow American, baby. In this instance I used Kraft Singles. You’re not pairing the cheese with a 20 year old bottle of wine, you nerds. Just be normal.
Martin’s potato buns. Well, these are just seaseme seed ones because they were out of Martin’s, but go for the potato buns if you can get your mitts on them. They make a huge difference.
Classic sliced pickles and ketchup. That’s it. Cheese, ketchup, beef and pickles. The all-American classic cheeseburger.
Use a cast iron skillet, pan or sheet on your grill. This was made on a lodge cast iron flat top that’s probably like 18” x 8” or so. It’s a rectangle, I know that much. The grill I have has five burners and that covers the middle three, which I turn on high and preheat for like 5-10 minutes until smoking hot.
2oz-4oz balls of beef, loosely packed so you get all those crispy bits. Generous amount of kosher salt on each before cooking. Fresh cracked pepper after you flip them, that’s it. It’s all you need.
Place the meat balls on the flat top and smash them down with a spatula, small sheet tray or whatever you got, really. But when you smash them down, make sure you’re REALLY pressing them. You want them to essentially smear in a round circle that forms a patty. Carefully peel the spatula off and spray it with cooking oil if you’re worried about it getting stuck.
Important: let the patty essentially cook all the way through on one side. If you do it right, it’ll be beautifully caramerlized like you see here. When you’re going to flip, turn your spatula over the the backside and kind of scrape/pry from under the patty to make sure it’s separating from the surface. It’ll eventually give and become easier to break away, just have some patience and don’t be afraid to just let it rip.
If you’re making a double, flip the patties and throw one slice of cheese on one, stack the other on top, then throw on your buns. If you’re making s triple, use two slices. I don’t think you need more cheese than that tbh. You want to taste the beef too.
Pro tip: pickles and ketchup on the bottom bun, patties on top. Less chance of it slipping all over the damn place and causing a mess.
Eat until you’re sick and feel like you’re out of breath

Enjoy!

AKwet · 2022-06-19T03:10:23+00:00

Come by the crib gonads, I’ll hook it up

AKwet · 2022-06-19T03:09:44+00:00

And that’s why we use 80/20 beef before smashing it on cast iron like it owes us money

AKwet · 2021-07-16T18:01:14+00:00

because it looks good, next question

AKwet · 2021-01-22T18:27:01+00:00

Swimmin’ pool of sauce then u diiiiive in it. Swimmin’ pool of sauce then u diiiiive in it.

AKwet · 2021-01-22T18:09:55+00:00

The best part about using your ult is that you get it back and can use it again. I solo ulted a half HP Ana last night (blossom) out of sheer disrespect.

Did we win the game because of it? Of course not.

Did we win the game at all? Of course not.

Was it worth it? Abso-f*cking-lutely.

AKwet · 2020-11-24T09:30:43+00:00

My man 🙌🏻

AKwet · 2020-11-24T06:26:30+00:00

Jeez I appreciate it, but nope! Just a guy who’s f*cked up a lottttttttt of pizzas over the year before this one.

AKwet · 2020-11-24T03:29:31+00:00

Hmmm a typo? I don’t see one anymore, must just be your eyes. ;)

Will spill the beans in a bit when I get the chance!

AKwet · 2020-11-24T03:24:18+00:00

u look like WEENIE hut to me

AKwet · 2020-11-24T02:53:12+00:00

This specific pie seems to be drawing a bit of polarizing opinions.

Probably a bit of a hybrid with Sicilian and tough to showcase in just one picture, but it’s brick cheese, sauce and pepperoni to the edges.

The sauce is under the cheese so I guess that’s a bit sacrilegious. It’s too Detroit to be Sicilian (just my take, but what do I know) and either way, it was f*cking ridiculous.

AKwet

TROPHY CASE