Crispy Breadcrumbs

1. Tear the bread into small pieces and add it to a food processor. Pulse until coarse crumbs are formed (approximately ¾ of a cup).
2. Add the butter, olive oil, and smashed garlic cloves to a cold 12” sauté pan. Heat over medium until the butter is bubbling and just starting to brown.
3. Add the breadcrumbs. Toast for 2-3 minutes until golden and crisp, stirring continuously (lower the heat if needed so they don’t burn).
4. Pour the breadcrumbs onto a plate. Season with a pinch of salt. Allow to cool. Wipe out the sauté pan to use it for the gnocchi.

Gnocchi Alla Vodka

1. Bring a large pot of heavily salted water to a boil.
2. Heat the 12” sauté pan over medium heat. Add the butter. Once melted, add the shallot. Cook for a minute until softened. Stir in the garlic and cook for another 30 seconds. Season with a good pinch of salt.
3. Add the red pepper flakes and tomato paste. Stir well, reduce the heat to medium-low, and cook for 5 minutes to caramelize. Return the heat to medium. Pour in the vodka. Simmer for about 2 minutes to cook off the alcohol.
4. Stir in the cream. Bring to a gentle simmer. Reduce the heat to low and simmer for about 5 minutes, stirring occasionally.
5. Meanwhile, drop the gnocchi into the boiling water and stir well. Cook according to the package’s instructions (they should float to the top when they’re done).
6. Retrieve a ¼ cup (plus a little extra on the side if needed) of cooking liquid from the gnocchi and add it to the sauce. Stir well to combine. Gradually add the parmigiano, stirring until it melts into the sauce.
7. Drain the gnocchi and add it to the sauce, along with the basil. Stir well to combine. Season with salt to taste. Plate the gnocchi with the crispy breadcrumbs and more parmigiano over top.