Tikka Masala Gnocchi (Printable)

Pillowy potato gnocchi coated in rich, spiced tikka masala sauce with cream and yogurt.

# 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 Steps:

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 to the skillet. 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 their flavors.
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 3-5 minutes, adjusting salt and pepper to taste.
07 - Cook the gnocchi in the boiling water according to package 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 Advice:

01 -
  • The way the pillowy gnocchi soaks up that spiced creamy sauce like little edible sponges
  • It comes together in under 45 minutes but tastes like you spent all day coaxing flavors to mingle
  • The comfort of Italian potato dumplings meets the warmth of Indian spices in a way nobody expects but everyone immediately understands
02 -
  • The yogurt can curdle if you add it while the sauce is aggressively bubbling. Reduce the heat first and stir constantly.
  • Gnocchi absorbs sauce like crazy, so do not be afraid to add a splash of water or cream if it gets too thick.
  • This reheats beautifully, but the gnocchi will continue to soak up sauce overnight, so you might need to thin it out a bit the next day.
03 -
  • Make the sauce ahead of time and refrigerate it. The flavors actually get better after a day in the fridge.
  • If you are feeling fancy, pan-fry the boiled gnocchi in butter until crispy before adding them to the sauce. The texture contrast is next level.

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