Tikka Masala Gnocchi (Print Version)

Pillowy gnocchi swirled in a spiced, creamy tomato-based sauce with aromatic Indian spices.

# What You Need:

→ 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)

# How To Make:

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. Serve hot, garnished with fresh cilantro.

# Expert Tips:

01 -
  • The creamy sauce hugs every pillow of gnocchi like a warm blanket on a chilly evening
  • Its faster than delivery but tastes like you spent hours simmering it
  • The spices bloom in your mouth while the gnocchi provides that perfect comfort food satisfaction
02 -
  • Dont add the yogurt and cream while the sauce is still bubbling vigorously or it might separate—lower that heat first
  • The gnocchi continues absorbing sauce even after serving, so if meal prepping, keep some extra sauce on the side
  • Your sauce should coat the back of a spoon before adding gnocchi, not too thick or too thin
03 -
  • If your sauce looks too thick after adding cream, splash in a little pasta water to loosen it up
  • Fry a few extra gnocchi in butter until crispy and use them as a topping for texture contrast
  • The sauce actually tastes better the next day, so double the recipe and enjoy it all week

Go Back