Tikka Masala Gnocchi (Printable)
Pillowy potato dumplings meet aromatic spiced tomato cream sauce in this comforting fusion dish blending Indian and Italian flavors.
# What You Need:
→ Gnocchi
01 - 1.1 lb store-bought or homemade potato gnocchi
→ Tikka Masala Sauce
02 - 2 tbsp vegetable oil or ghee
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 inch fresh ginger, grated
06 - 1 green chili, deseeded and finely chopped
07 - 1½ tsp ground cumin
08 - 1½ tsp ground coriander
09 - 1 tsp garam masala
10 - 1 tsp smoked paprika
11 - ½ tsp turmeric powder
12 - 14 oz crushed tomatoes (1 can)
13 - ⅓ cup heavy cream or coconut cream
14 - ⅓ cup plain Greek yogurt
15 - ½ tsp sugar
16 - Salt and black pepper, to taste
17 - Fresh cilantro, chopped for garnish
# Steps:
01 - Bring a large pot of salted water to a rolling boil for cooking the gnocchi.
02 - Heat oil or ghee in a large skillet over medium heat. Add onions and sauté until soft and golden, approximately 5 minutes.
03 - Stir in garlic, ginger, and green chili. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
04 - Add cumin, coriander, garam masala, smoked paprika, and turmeric. Toast the spices for 30 seconds to release their essential oils.
05 - Pour in crushed tomatoes, sugar, and a generous pinch of salt. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
06 - Reduce heat to low. Stir in cream and yogurt gradually. Simmer gently for 3-5 minutes, adjusting salt and pepper to taste.
07 - Add gnocchi to boiling water and cook until they float to the surface. Remove with a slotted spoon and drain well, reserving water if needed.
08 - Transfer cooked gnocchi to the tikka masala sauce. Toss gently to coat completely and simmer together for 2-3 minutes to meld flavors.
09 - Plate the gnocchi tikka masala immediately, garnished generously with fresh chopped cilantro.
# Expert Advice:
01 -
- The way the soft gnocchi soaks up all that velvety sauce is pure comfort food magic
- It comes together in under 45 minutes but tastes like you spent all day cooking
- You get the best of both worlds with Italian texture meeting Indian spice
02 -
- Let your cream and yogurt come to room temperature before adding them to the sauce, otherwise they might separate and ruin that gorgeous velvety texture
- Dont skip toasting the spices in the hot oil, that 30 seconds wakes up their essential oils and makes the whole sauce taste deeper and more complex
03 -
- Reserve about a half cup of the gnocchi cooking water before draining, you can use it to thin the sauce if it gets too thick
- Grate your ginger against the grain to avoid those tough fibrous bits that no one wants to bite into