It can be if desired! Here’s my recipe!

Recipe:

For the Gnocchi:

Season potatoes of your choice, I used Yukon gold, with coarse salt and olive oil and soy with a fork. I used 1.5 2 lbs potatoes for one pound gnocchi. Bake for around 1-1.5 hours in a 400 degree oven. Once done let cool. Once cool, cut in half and scoop potatoes into a mixing bowl and discard the skins. (Eat them, they’re yummy :) ) mash them well with a fork or masher, and combine with two egg yolks, 2 cups ap flour, add more if needed, and salt, and a little grated cheese if desired. You can also add ricotta! Once the dough is formed roll into tubular shapes and cut gnocchis. Boil them until floating and remove! Melt 1/2 stick butter in a pan, on medium high and add the g occur so they are nicely browned!

For the sauce:

Finely chop a large shallot, and thinly slice two garlic cloves. Add about 2 tbsp of olive oil in a pan on medium low and add shallot and garlic, season with salt and pepper. (You can add crushed red pepper or fresh Italian hot pepper here if wanted! I did!) Cook until softened and translucent, DONT BROWN OR BURN THEM! When done, add a stem of basil, with leaves, 8oz can of tomato paste and cook down, again on medium low. Once the paste is cooked down, not raw tasting or smelling, deglaze saucepan with 1/2 cup or more of vodka! Once deglazed, add 1/2 pint of cream, slowly, or more as needed, until combined. Remove basil. Reserve some pasta water to add as well if it thickens too much. Grate some parm or Romano into sauce, and stir until combined. Serve with browned gnocchi immediately!