Tikka Masala Gnocchi (Print Version)
Pillowy potato gnocchi meets rich, spiced tikka masala sauce in this creative fusion dish. Creamy, comforting, and ready in 40 minutes.
# What You'll Need:
→ Gnocchi
01 - 1.1 lbs 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 (optional)
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)
# Directions:
01 - Bring a large pot of salted water to a boil for 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. 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 Tips:
01 -
- The way the creamy sauce clings to every surface of the gnocchi creates this incredibly satisfying bite thats impossible to stop eating
- It comes together in under 40 minutes but tastes like something that simmered all afternoon
02 -
- Don't overcook the gnocchi in the water or they'll turn gummy the sauce cooking time is enough to finish them
- Stir the yogurt into room temperature cream before adding it to the hot sauce to prevent curdling
03 -
- Use a slotted spoon to transfer gnocchi so you don't dilute the sauce with cooking water
- Make extra sauce on purpose because it freezes beautifully for those nights you need something fast