Description
A recipe combining soft potato gnocchi with a rich, creamy Indian-style butter masala sauce.
Ingredients
Scale
- 1 lb potato gnocchi (store-bought or homemade)
- 2 tablespoons unsalted butter
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup water or vegetable broth
- 1/2 cup heavy cream or full-fat coconut milk
- 1 teaspoon sugar
- 1/2 teaspoon salt (or to taste)
- 1/4 cup chopped fresh cilantro for garnish
- Optional: 4 oz paneer, cubed (for vegetarian version)
Instructions
- Cook the gnocchi according to package directions until they float. Drain and set aside.
- In a large skillet or pot, melt the butter with the oil over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes.
- Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Stir in the garam masala, turmeric, cumin, coriander, and chili powder. Cook the spices for 30 seconds, stirring constantly.
- Pour in the crushed tomatoes and water or broth. Bring the sauce to a simmer. If using paneer, add it now.
- Reduce the heat to low, cover, and let the sauce cook for 10 minutes, allowing the flavors to meld. Stir occasionally.
- Stir in the heavy cream (or coconut milk), sugar, and salt. Heat through gently, but do not boil after adding the cream.
- Add the cooked gnocchi to the sauce. Toss gently to coat all the pieces evenly. Cook for 2 to 3 minutes until the gnocchi is heated through.
- Taste and adjust salt or spice level if needed.
- Serve immediately, garnished with fresh cilantro.
Notes
- For a gluten-free option, substitute regular gnocchi with a store-bought gluten-free variety made from rice or corn flour.
- If you prefer a smoother sauce, blend the cooked sauce mixture before adding the cream and gnocchi.
- To make this dish vegan, use vegan butter and full-fat coconut milk instead of heavy cream, and omit the paneer or substitute with tofu.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 450
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 4
- Protein: 12
- Cholesterol: 60