Tikka Masala Gnocchi (Printable)

Pillowy potato dumplings coated in a spiced, creamy tomato sauce blending Indian and Italian comfort food traditions.

# What You'll Need:

→ Gnocchi

01 - 1.1 pounds 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 ounces 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 Steps:

01 - Bring a large pot of salted water to a boil while preparing the sauce.
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 - 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. Serve hot, garnished with fresh cilantro.

# Expert Advice:

01 -
  • The way the creamy sauce clings to every ridge of the gnocchi creates this perfect bite every single time
  • It comes together in under 40 minutes but tastes like something that simmered all afternoon
02 -
  • The sauce will look curdled when you first add the cream but keep stirring gently and it will come back together into this silky smooth consistency
  • Do not overcook the gnocchi in the sauce or they will start to fall apart and you will lose that perfect pillowy texture
03 -
  • Use room temperature yogurt and cream when adding them to the hot sauce to prevent any separation issues
  • Grate your ginger on a microplane so it virtually disappears into the sauce without any fibrous strings

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