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Indian-Style Butter Gnocchi

Close-up of soft gnocchi coated in a rich, creamy orange sauce, garnished with fresh cilantro, ready to eat Indian-Style Butter Gnocchi.
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A rich, creamy fusion dish combining soft potato gnocchi with the spiced, tomato-based flavors of Indian Butter Masala.

Ingredients

Scale
  • 1 lb potato gnocchi (store-bought or homemade)
  • 2 tablespoons unsalted butter
  • 1 tablespoon oil
  • 1 medium onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 (14.5 oz) can crushed tomatoes
  • 1/2 cup water or vegetable broth
  • 1/2 cup heavy cream
  • 1 tablespoon cashew butter or 1/4 cup soaked cashews, blended smooth
  • 1 teaspoon sugar
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon dried fenugreek leaves (kasoori methi), crushed
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Cook the gnocchi according to package directions until they float. Drain and set aside.
  2. In a large skillet or pot, melt the butter with the oil over medium heat.
  3. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes.
  4. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
  5. Add the cumin, coriander, turmeric, garam masala, and cayenne pepper. Cook the spices for 30 seconds, stirring constantly.
  6. Pour in the crushed tomatoes and water or broth. Bring the mixture to a simmer.
  7. Reduce the heat to low, cover, and let the sauce cook for 10 minutes, allowing the flavors to meld.
  8. Stir in the heavy cream and cashew butter (or cashew paste). Mix well until the sauce is smooth.
  9. Add the sugar and salt. Taste the sauce and adjust seasoning if needed.
  10. Stir in the crushed kasoori methi.
  11. Add the cooked gnocchi to the sauce. Gently toss to coat all the dumplings evenly. Cook for 2 to 3 minutes until the gnocchi is heated through.
  12. Serve immediately, garnished with fresh cilantro.

Notes

  • For a richer sauce, use homemade gnocchi. If using store-bought, ensure you cook them just until they float for the best texture against the thick sauce.
  • If you do not have cashew butter, soak 1/4 cup of raw cashews in hot water for 15 minutes, then blend them with a few tablespoons of water until completely smooth before adding to the sauce.
  • This dish pairs well with plain basmati rice or warm naan bread to soak up the extra sauce.

Nutrition

Find it online: https://sundayflavor.com/indian-style-butter-gnocchi-recipe/