Tikka Masala Gnocchi (Print View)
Pillowy gnocchi meets aromatic tikka masala sauce in this creamy Indian-Italian fusion.
# What You'll Need:
→ 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
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
# How to Make:
01 - Bring a large pot of salted water to a boil.
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. Cook for 1–2 minutes until fragrant.
04 - Stir in cumin, coriander, garam masala, smoked paprika, and turmeric. Toast the spices for 30 seconds.
05 - Pour in the crushed tomatoes, sugar, and a generous pinch of salt. Simmer uncovered for 10 minutes, stirring occasionally.
06 - Reduce heat to low. Stir in cream and yogurt. Simmer gently for another 3–5 minutes, adjusting salt and pepper to taste.
07 - Cook the gnocchi in the boiling water according to package or recipe instructions. When they float to the surface, remove with a slotted spoon and drain well.
08 - Add the cooked gnocchi to the tikka masala sauce. Toss gently to coat and simmer together for 2–3 minutes so flavors meld. Serve hot, garnished with fresh cilantro.
# Expert Suggestions:
01 -
- The way pillowy gnocchi soaks up that spiced creamy sauce feels like two cuisines were always meant to meet
- It comes together in under 45 minutes but tastes like something you'd order at a fusion restaurant
- Leftovers reheat beautifully for tomorrow's lunch, and honestly, the flavors only get better
02 -
- Adding cold yogurt directly to hot sauce can cause it to separate and curdle, so let it come to room temperature first
- The gnocchi will absorb sauce as it sits, so if you're reheating leftovers, you might need to splash in a little water or cream
- Dont skip toasting the spices in oil, that 30 seconds awakens flavors that raw spices simply can't deliver
03 -
- If your gnocchi starts falling apart in the water, it's usually because the water is boiling too vigorously, so keep it at a gentle simmer
- Make a double batch of the sauce and freeze half, then you're halfway to dinner on a busy weeknight