Tikka Masala Gnocchi (Printable)

Pillowy gnocchi meets aromatic spiced sauce in this comforting Indian-Italian fusion, ready in under an hour.

# What You Need:

→ Gnocchi

01 - 1.1 lb 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 - 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.
02 - While waiting, 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 - Meanwhile, 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.
09 - Serve hot, garnished with fresh cilantro.

# Expert Tips:

01 -
  • The way the pillowy gnocchi soaks up that spiced creamy sauce is absolute magic
  • It comes together in under 45 minutes but tastes like it simmered all day
  • Perfect for those nights when you cannot decide between Italian takeout and Indian curry
02 -
  • When adding the yogurt to the hot sauce, stir it in quickly and do not let it come back to a hard boil or it might separate and become grainy
  • Reserve some pasta water before draining the gnocchi, a splash can help loosen the sauce if it gets too thick
  • The sauce will continue to thicken as it sits with the gnocchi, so do not reduce it too much during cooking
03 -
  • If the sauce tastes too acidic before adding cream, a tiny pinch more sugar will balance it without making it sweet
  • Fry a few extra gnocchi in butter until golden and crispy as a garnish, the texture contrast is incredible

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