Ingredients

The following ingredients have 4 Servings
  • 500 grams potato gnocchi (shelf stable, one that's available in pasta aisle)
  • 2 tablespoons butter (I used salted butter)
  • 1 tablespoon olive oil (15 ml)
  • 4-5 large garlic cloves (chopped)
  • 1 medium yellow onion (chopped)
  • 1 medium red pepper (chopped)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon garam masala (+ more to sprinkle)
  • 1/2 teaspoon kashmiri red chili powder (not hot, mainly used for color)
  • 14.5 oz can diced tomatoes (I used petite diced tomatoes)
  • 2 tablespoons tomato paste
  • 3 teaspoons kasuri methi (divided)
  • 1 teaspoon sugar
  • 4 tablespoons heavy cream (60 ml)
  • 1 tablespoon sour cream (15 ml)
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon black pepper (or to taste)
  • 1/4 teaspoon green cardamom powder
  • 2 tablespoons water (or add more to adjust consistency to preference)
  • 1/4-1/2 teaspoon red chili flakes (adjust to taste)
  • cilantro (to garnish)

Instruction

  • Boil gnocchi according to instructions on the package. Mine was supposed to boil for 3 minutes. Then drain using a strainer. You can reserve some of the water (around 1/4 cup maybe) to be added to the sauce later.
  • Take a heavy bottom pan and put it on low-medium heat. Add butter and oil to it. Let the butter melt.Then add the garlic and onion and cook for 4 to 5 minutes on low heat, stirring often. The onion and garlic should not get browned so keep heat on low-medium.
  • Add the chopped peppers and increase the heat to medium. Add 1/2 teaspoon salt and cook for 2 minutes. Then add 1/2 teaspoon garam masala and 1/2 teaspoon Kashmiri red chili powder and stir. Cook for 30 seconds.
  • Add the can of diced tomatoes and 2 tablespoons tomato paste. Mix everything until combined.Add sugar and 2 teaspoons kasuri methi and stir.
  • Then add heavy cream and sour cream and mix until it's all combined. Add white pepper powder, black pepper powder,  cardamom powder and stir.
  • Then add in the boiled gnocchi and toss it well with sauce.Also add 2 tablespoons water along with the gnocchi (you can use the reserved water that you had saved after boiling the gnocchi here). Adjust the consistency of the sauce to preference here.
  • Add the remaining 1 teaspoon kasuri methi, red chili flakes (1/4 to 1/2 teaspoon, depending on taste) and sprinkle garam masala on top. Garnish with chopped cilantro and serve gnocchi masala with a side of garlic bread!