Tikka Masala Gnocchi (Print)

Pillowy potato dumplings coated in a spiced, creamy tomato sauce with warm Indian aromatics.

# What You Need:

→ Gnocchi

01 - 17.5 oz 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 - Stir in garlic, ginger, and green chili. Cook for 1–2 minutes until fragrant.
04 - Add cumin, coriander, garam masala, smoked paprika, and turmeric. Toast the spices for 30 seconds to release their flavors.
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 the 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 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 gnocchi acts like a flavor sponge, soaking up every bit of that spiced sauce
  • A complete meal that feels fancy but comes together in under an hour
  • The perfect balance of comfort food warmth and complex spices
02 -
  • Temper your yogurt by mixing a bit of warm sauce into it before adding to the pan, or it might separate and ruin your silky sauce
  • Don't overcook the gnocchi in the sauce, or they'll start to fall apart and you'll lose that perfect texture
03 -
  • Buy your spices from a market with high turnover, stale spices are the reason so many home-cooked Indian dishes fall flat
  • Let the sauce rest for 5 minutes off the heat before serving, the flavors really come together in that short time

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