Gnocchi in vodka sauce in a pizza dough bread bowl

Roll the dough out fairly round on a lightly floured surface with a floured rolling pin.

Spray the outside of an upturned metal bowl, stretch the dough a little more and drape it over the top.

Bake on the bowl in a 500 oven (550 if the oven goes that high).

Start the bacon in a hot pan until it gives off a little fat; add a little oil and the onion and cook until the bacon is done and the onion softened and translucent.

Add a little water to release the bottom, then the garlic until fragrant, then tomato puree; simmer and add a shot of vodka.

Season with salt, pepper and red pepper flakes; simmer a couple of minutes (or up to half an hour on low).

Stir in heavy cream and Parmesan and keep at a low simmer.

Drop the gnocchi into the pot of water; they are ready when they float, about two minutes, and move them into the sauce as they rise; mix and kill the heat.

Fill the bread bowl, top with more cheese and a sprinkle of Italian herbs if wanted.