Tikka Masala Gnocchi (Printable)

Pillowy potato gnocchi meets rich, spiced tikka masala sauce for a comforting fusion dish.

# What's Needed:

→ Gnocchi

01 - 1.1 lbs store-bought or homemade potato gnocchi

→ Tikka Masala Sauce

02 - 2 tablespoons 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 teaspoons ground cumin
08 - 1½ teaspoons ground coriander
09 - 1 teaspoon garam masala
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon 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 teaspoon 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 - 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 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.

# Tips for Success:

01 -
  • The way the pillowy gnocchi soaks up that creamy tikka sauce is absolute magic
  • It comes together in under 45 minutes but tastes like you simmered it all day
  • Perfect for those nights when you cant decide between Italian takeout and Indian curry
02 -
  • Adding yogurt to hot sauce can cause curdling, temper it by whisking in a spoonful of the hot sauce first
  • The gnocchi will continue absorbing sauce as it sits, so do not panic if it looks a little saucy at first
  • Leftovers reheat surprisingly well, though the gnocchi will soften slightly
03 -
  • Toast your whole spices and grind them fresh if you want to taste the difference
  • Let the sauce simmer longer than you think necessary, the flavors deepen beautifully with time

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