Gnocchi Masala

Potato gnocchi tossed in a creamy Indian spiced tomato sauce- this Gnocchi Masala makes an indulgent meal!

📝 Ingredients

• 500 grams potato gnocchi (shelf stable, one that's available in pasta aisle)
• 2 tablespoons butter (I used salted butter)
• 1 tablespoon olive oil (15 ml)
• 4-5 large garlic cloves (chopped)
• 1 medium yellow onion (chopped)
• 1 medium red pepper (chopped)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon garam masala (+ more to sprinkle)
• 1/2 teaspoon kashmiri red chili powder (not hot, mainly used for color)
• 14.5 oz can diced tomatoes (I used petite diced tomatoes)
• 2 tablespoons tomato paste
• 3 teaspoons kasuri methi (divided)
• 1 teaspoon sugar
• 4 tablespoons heavy cream (60 ml)
• 1 tablespoon sour cream (15 ml)
• 1/8 teaspoon white pepper
• 1/8 teaspoon black pepper (or to taste)
• 1/4 teaspoon green cardamom powder
• 2 tablespoons water (or add more to adjust consistency to preference)
• 1/4-1/2 teaspoon red chili flakes (adjust to taste)
• cilantro (to garnish)

👨‍🍳 Instructions

1. 1Boil gnocchi according to instructions on the package. Mine was supposed to boil for 3 minutes. Then drain using a strainer. You can reserve some of the water (around 1/4 cup maybe) to be added to the sauce later.
2. 2Take a heavy bottom pan and put it on low-medium heat. Add butter and oil to it. Let the butter melt.Then add the garlic and onion and cook for 4 to 5 minutes on low heat, stirring often. The onion and garlic should not get browned so keep heat on low-medium.
3. 3Add the chopped peppers and increase the heat to medium. Add 1/2 teaspoon salt and cook for 2 minutes. Then add 1/2 teaspoon garam masala and 1/2 teaspoon Kashmiri red chili powder and stir. Cook for 30 seconds.
4. 4Add the can of diced tomatoes and 2 tablespoons tomato paste. Mix everything until combined.Add sugar and 2 teaspoons kasuri methi and stir.
5. 5Then add heavy cream and sour cream and mix until it's all combined. Add white pepper powder, black pepper powder, cardamom powder and stir.
6. 6Then add in the boiled gnocchi and toss it well with sauce.Also add 2 tablespoons water along with the gnocchi (you can use the reserved water that you had saved after boiling the gnocchi here). Adjust the consistency of the sauce to preference here.
7. 7Add the remaining 1 teaspoon kasuri methi, red chili flakes (1/4 to 1/2 teaspoon, depending on taste) and sprinkle garam masala on top. Garnish with chopped cilantro and serve gnocchi masala with a side of garlic bread!