Tikka Masala Gnocchi (Print)
Pillowy gnocchi in spiced creamy tikka masala sauce. Indian-Italian fusion ready in 40 minutes.
# Ingredient list:
→ Gnocchi
01 - 17.5 oz 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 - 1.5 tsp ground cumin
08 - 1.5 tsp ground coriander
09 - 1 tsp garam masala
10 - 1 tsp smoked paprika
11 - 0.5 tsp turmeric powder
12 - 14 oz crushed tomatoes (1 can)
13 - 0.4 cup heavy cream or coconut cream
14 - 0.4 cup plain Greek yogurt
15 - 0.5 tsp sugar
16 - Salt and black pepper, to taste
17 - Fresh cilantro, chopped for garnish
# Directions:
01 - Bring a large pot of salted water to a 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, about 5 minutes.
03 - Add garlic, ginger, and green chili to the skillet. Cook for 1-2 minutes until fragrant.
04 - Stir in cumin, coriander, garam masala, smoked paprika, and turmeric. Toast the spices for 30 seconds to release their flavors.
05 - Pour in crushed tomatoes, sugar, and salt. Simmer uncovered for 10 minutes, stirring occasionally to develop the sauce.
06 - Reduce heat to low. Stir in cream and yogurt. Simmer gently for another 3-5 minutes, adjusting salt and pepper to taste.
07 - Meanwhile, cook gnocchi in boiling water according to package instructions. When they float to the surface, remove with a slotted spoon and drain well.
08 - Add cooked gnocchi to the tikka masala sauce. Toss gently to coat and simmer together for 2-3 minutes so flavors meld.
09 - Serve hot, garnished with fresh cilantro.
# Expert Tips:
01 -
- The pillowy gnocchi soaks up all that spiced creamy sauce in a way regular pasta never could
- It comes together in under 45 minutes but tastes like you spent all day coaxing flavors out of the pot
- Leftovers reheat beautifully, and honestly the flavors get even better after a night in the fridge
02 -
- When you add the cream and yogurt, keep the heat low or it might separate and ruin that gorgeous smooth texture
- The sauce thickens as it sits, so if you're making it ahead, thin it with a splash of water or cream when reheating
03 -
- Toast your spices in a dry pan before adding oil for even more intense flavor
- Let the sauce rest for 5 minutes off the heat before serving, which lets it thicken and the flavors really come together