Tikka Masala Gnocchi (Printable)

Pillowy gnocchi coated in spiced tomato-cream sauce

# 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 (optional)
07 - 1.5 tsp ground cumin
08 - 1.5 tsp ground coriander
09 - 1 tsp garam masala
10 - 1 tsp smoked paprika
11 - 0.5 tsp turmeric powder
12 - 14 oz crushed tomatoes (1 can)
13 - 0.4 cup heavy cream or coconut cream
14 - 0.4 cup plain Greek yogurt
15 - 0.5 tsp 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 boil.
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. Cook for 1–2 minutes until fragrant.
04 - Stir in cumin, coriander, garam masala, smoked paprika, and turmeric. Toast the spices for 30 seconds.
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 another 3–5 minutes, adjusting salt and pepper to taste.
07 - Cook the gnocchi in the boiling water according to package or recipe 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 Tips:

01 -
  • The way those pillowy potato dumplings soak up the spiced creamy sauce is absolute magic
  • It comes together in under 45 minutes but tastes like you spent all day over the stove
  • This fusion mashup turns two familiar favorites into something entirely new and exciting
02 -
  • Don't overcook the gnocchi in the water. They'll finish cooking in the sauce and you don't want them mushy.
  • Stir the yogurt and cream in off the heat or over very low heat to prevent curdling. This is the mistake everyone makes their first time.
  • The sauce thickens as it sits. If it looks too thick, splash in a little pasta water.
03 -
  • Use a heavy bottomed pan to prevent the sauce from scorching as it simmers
  • Let the sauce cool slightly before stirring in the dairy to prevent separation
  • Freshly grated ginger and garlic are worth the extra prep time

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