Tikka Masala Gnocchi (Printable version)
Soft potato dumplings meet creamy spiced sauce in this comforting fusion bowl ready in 40 minutes.
# What You'll Need:
→ Gnocchi
01 - 1.1 lbs store-bought or homemade potato gnocchi
→ Tikka Masala Sauce
02 - 2 tablespoons 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 teaspoons ground cumin
08 - 1½ teaspoons ground coriander
09 - 1 teaspoon garam masala
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon turmeric powder
12 - 14 oz crushed tomatoes
13 - ⅓ cup heavy cream or coconut cream
14 - ⅓ cup plain Greek yogurt
15 - ½ teaspoon 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 rolling boil.
02 - Heat oil or ghee in a large skillet over medium heat. Add onions and sauté until soft and golden, approximately 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 to release essential oils.
05 - Pour in 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 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 tikka masala sauce. Toss gently to coat and simmer together for 2–3 minutes so flavors meld. Serve hot, garnished with fresh cilantro.
# Expert advice:
01 -
- The way pillowy gnocchi soaks up that spiced creamy sauce is basically comfort food heaven
- It comes together in under 40 minutes but tastes like something youd order at a fancy fusion restaurant
02 -
- Do not let your spices burn during toasting or they will turn bitter and ruin the sauce
- Adding cream and yogurt on low heat prevents them from separating and curdling
03 -
- Grate your ginger on the finest side of the grater so it virtually disappears into the sauce
- Let the sauce simmer uncovered to help it thicken naturally before adding cream