Tikka Masala Gnocchi (Printable)

Pillowy gnocchi swims in a rich, creamy tikka masala sauce with warming spices. This comforting Indian-Italian fusion brings together tender potato dumplings and aromatic spiced tomatoes in 40 minutes.

# Ingredient List:

→ 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 - 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

# Steps:

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. Serve hot, garnished with fresh cilantro.

# Expert Tips:

01 -
  • The way pillowy gnocchi soaks up that spiced creamy sauce is absolute heaven
  • Ready in about 40 minutes but tastes like it simmered all day
  • Perfect for when you cannot decide between Italian takeout or Indian curry
02 -
  • Stir the yogurt gently into the sauce off the heat to prevent it from separating, a lesson I learned the messy way
  • The sauce thickens as it sits, so keep a splash of water or cream nearby if you need to loosen it up
03 -
  • Let your onions get properly golden brown, this is where most of the deep flavor comes from
  • If using coconut cream instead of dairy, add it at the very end to prevent it from separating

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