Servings
Prep Time
Cooking Time
INGREDIENTS
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1 bag of Gnocchi. I used frozen Gnocchi from Trader Joe’s. You can use pasta shells too
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1 yellow onion finely chopped
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1 large bell pepper of your choice cut finely. I used baby yellow pepper
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1 tablespoon of ginger and garlic paste
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1 green chili finely chopped (optional)
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1 tsp of coriander powder
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1 tsp of cumin seeds
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1 tsp of garam masala
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1 tsp of black pepper
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Salt to taste
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1/4 cup of tomato paste
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1.5 cups of milk (i used 2 percent). You can substitute with coconut milk or half and half
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2 cups of shredded cheese of your choice. I used pecorino and cheddar cheese
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2 ounces of unsalted butter
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1/4 cup of all purpose flour
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2 tablespoons of neutral oil
Italia meets India!! I love Indian food and I am a sucker for pastas so I decided to marry the two and come up with a masala gnocchi dish which has hints of flavorful Indian spices and delicate Italian ingredients. If you are hosting an Indian Thanksgiving or are invited to one, I can guarantee you that your guests will be begging you for the recipe!
- In a blender, blend the tomato paste and milk and set aside
- Heat oil in a large cast iron skillet
- Add cumin seeds and when they start to splatter add onions and cook for 2-4 minutes till they are golden brown
- Add ginger and garlic, and green chili, mix well and cook for 2 minutes
- Add coriander powder, garam masala, salt and black pepper, and let the spices cook for 2-3 minutes
- Now to make the roux, add butter and flour to the masala and cook till the flour is fully cooked
- Add the milk and tomato paste sauce
- Allow to cook on low flame and stir regularly to avoid burning
- Once the sauce is cooked (it should be orange in color), add half the cheese and let the cheese melt in the sauce
- Add gnocchi and let it cook in the sauce stirring occasionally
- Add the remaining cheese on top, and finish it in the oven by broiling it for 7 minutes
- Enjoy with a salad, garlic bread or breadsticks!
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