Tikka Masala Gnocchi (Printable)
Pillowy gnocchi meets aromatic tikka masala sauce in this comforting fusion dish.
# 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
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
# How to Make It:
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, stirring constantly.
04 - Stir in cumin, coriander, garam masala, smoked paprika, and turmeric. Toast the spices for 30 seconds to release their essential oils.
05 - Pour in the crushed tomatoes, sugar, and a generous pinch of salt. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
06 - Reduce heat to low. Stir in cream and yogurt. Simmer gently for another 3–5 minutes, adjusting salt and pepper to taste.
07 - Drop gnocchi into the boiling water. Cook according to package instructions until 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 Advice:
01 -
- The way the pillowy gnocchi soaks up that spiced creamy sauce is absolutely addictive
- It comes together in under 45 minutes but tastes like you spent all day cooking
02 -
- Add the cream and yogurt off the heat to prevent curdling and separating
- Reserve some pasta water before draining the gnocchi in case you need to thin the sauce
03 -
- Let the sauce cool slightly before stirring in the yogurt to prevent it from separating
- Toasting the spices in hot oil before adding any liquid is what makes this taste restaurant quality