My Kitchen Adventure
I tried mixing my Italian grandma’s gnocchi with my favorite Indian spices. I was a little nervous. Would it work? Oh, it did. The first bite was warm and happy. It felt like a hug from two places at once.
That’s how this Indian-style gnocchi was born. It’s a true fusion gnocchi recipe. It brings two big, beautiful food worlds together on one plate. I still laugh at how good it turned out.
Why This Mash-Up Matters
Food is about stories. This Indian Italian fusion food tells a new one. It says it’s okay to play with your food. The rules are not so strict. That matters. It makes cooking fun, not scary.
Also, this is a full vegetarian gnocchi dinner in one pot. You get your veggies and your comfort food together. That matters on a busy weeknight. Your family gets something special without a mountain of dishes.
Secrets of the Softest Gnocchi
Let’s talk about the homemade gnocchi recipe part. The big secret is the potato. Bake it whole in its skin. This keeps the potato dry and fluffy. Wet potato makes gluey gnocchi. Nobody wants that.
Then we add paneer cheese right into the dough. This paneer gnocchi is so tender. *Fun fact: Adding paneer is my little trick. It gives a soft richness you don’t get from just potato.* Have you ever made gnocchi from scratch before? What was your biggest worry?
The Heart of the Dish
Now for the garam masala gnocchi sauce. You start by cooking onions slow and low. You want them sweet and golden. Doesn’t that smell amazing? Then in go the tomatoes and spices.
While that simmers, you pan-fry the boiled gnocchi. This one minute in ghee is magic. It gives little crispy edges. Then everything joins the green vegetable masala. The peas, beans, and spinach pop with color. It just looks like joy.
Your Turn to Cook
This gnocchi masala recipe is an adventure. It takes some time, but each step is simple. Rolling the dough into ropes is quite fun. It feels like playing with clay.
If you try it, let me know. Did your family guess it was Indian-style gnocchi? What other fusion ideas do you dream about? I love hearing your kitchen stories. They make my day brighter.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| ghee (clarified butter) | ⅓ cup (85 g) | |
| onion, chopped coarsely | 1 medium (150 g) | |
| garlic, crushed | 4 cloves | |
| fresh long green chilli, sliced thinly | 1 | |
| garam masala | 2 tsps | |
| tomatoes, chopped coarsely | 5 large (1.1 kg) | |
| vegetable stock | 2 cups (500 ml) | |
| fresh curry leaves | 4 stems | |
| frozen peas | 1 cup (120 g) | |
| frozen broad (fava) beans | 2 cups (240 g) | blanched, shelled |
| baby spinach leaves | 100 g | |
| paneer cheese, grated finely | 50 g | for topping |
| lime wedges | to serve | |
| For the Indian-Style Gnocchi: | ||
| potatoes, unpeeled | 1 kg | e.g., Dutch cream |
| egg yolks | 3 | |
| paneer cheese, grated finely | 150 g | for the dough |
| potato flour | ½ cup (75 g) | plus extra for dusting |
| fine sea salt | 2 tsps | |
Instructions
Step 1: Let’s make our homemade gnocchi recipe. First, roast the potatoes until they’re super soft. Scoop out the fluffy insides and mash them well. This is the heart of our Indian-style gnocchi.
Step 2: Mix in the egg yolks, paneer, flour, and salt. Gently fold it into a soft dough. (Keep unused dough covered so it doesn’t dry out.) Roll a piece into a long rope and cut little pillows. What’s your favorite potato dish? Share below!
Step 3: Now, cook your paneer gnocchi in simmering water. They’re done when they float! Scoop them out onto an oiled tray. I love watching them bob to the surface. Set them aside for our fusion gnocchi recipe.
Step 4: Time for the green vegetable masala base. Cook onion, garlic, and garam masala in ghee. Let the onion get sweet and golden. Doesn’t that smell amazing? This is the soul of Indian Italian fusion food.
Step 5: Add tomatoes and stock, then let it simmer. In another pan, fry half the gnocchi until golden. (Frying gives the gnocchi masala recipe a lovely texture.) This step makes your vegetarian gnocchi dinner extra special.
Step 6: Stir peas, beans, spinach, and all the gnocchi into the sauce. Warm everything through gently. Finally, top with crispy curry leaves and grated paneer. Serve with lime wedges for a bright finish. You did it!
Creative Twists
Swap paneer for ricotta in the gnocchi dough for a milder cheese flavor. Add a splash of coconut milk to the masala for a creamy, rich sauce. Try sweet potato instead of regular potato for a different color and taste. Which one would you try first? Comment below!Serving & Pairing Ideas
Serve this gnocchi masala recipe in deep bowls. A cool cucumber raita on the side is perfect. Some warm naan bread is great for scooping up the last bites. Which would you choose tonight?
Keeping Your Gnocchi Masala Fresh and Tasty
Let’s talk about storing this lovely meal. The sauce and gnocchi keep well for three days in the fridge. Just pop them in separate airtight containers. I remember my first big batch. I stored them together and the gnocchi got a bit soft! Keeping them apart keeps the texture perfect.
You can freeze the cooked gnocchi for a month. Lay them on a tray until frozen solid. Then transfer them to a bag. This batch cooking matters. It means a delicious, homemade dinner is always just minutes away on a busy night. It’s a gift to your future, tired self.
To reheat, warm the sauce in a pan. Add the gnocchi at the end just to heat through. A quick pan-fry makes them golden again. Have you ever tried storing it this way? Share below!
Little Kitchen Fixes for Big Flavor
We all face small troubles in the kitchen. First, if your sauce is too thin, let it simmer longer. It will thicken up beautifully. Second, worried about spicy food? Remove the chilli seeds for a milder taste. I once forgot to do this for my grandson! His face was a picture.
Third, homemade gnocchi can be sticky. Use enough potato flour on your hands and surface. This matters because good texture makes the meal special. Fixing these small issues builds your cooking confidence. You learn that you can always make it right. Which of these problems have you run into before?
Your Quick Questions, Answered
How to make butter gnocchi masala?
First, roast potatoes for your homemade gnocchi. Mash them with paneer, egg, and flour. Shape and boil the little dumplings. Then, make a rich tomato sauce with garam masala. Pan-fry the gnocchi until golden. Finally, mix gnocchi and green vegetable masala with peas, beans, and spinach. Top with crispy curry leaves and more paneer. It’s a wonderful fusion gnocchi recipe.
What is butter gnocchi masala?
It is a delicious Indian Italian fusion food. Tender paneer gnocchi are pan-fried in ghee, which is like butter. They are then served in a spiced tomato and green vegetable masala sauce. It combines the comfort of potato dumplings with the vibrant flavors of an Indian curry. This vegetarian gnocchi dinner is truly special.
Can I use paneer in butter gnocchi masala?
Yes, paneer is a star here twice! It is grated into the dough for the Indian-style gnocchi. This makes them extra tender. Then, more finely grated paneer is sprinkled on top before serving. It adds a lovely, mild creamy cheese flavor that melts slightly into the warm sauce. It’s a key part of this gnocchi masala recipe.
Is butter gnocchi masala spicy?
It has a gentle warmth from the garam masala and fresh chilli. You control the heat. For a milder dish, remove the seeds from the green chilli before slicing. The tomatoes and vegetables also help balance the spice. You can always add extra chilli at the end if you like more kick. It’s very adaptable.
What to serve with butter gnocchi masala?
Serve it with lime wedges. A squeeze of fresh lime juice brightens all the flavors. A simple side salad with cucumber and yogurt is nice too. The recipe is a complete meal with protein, vegetables, and carbs. *Fun fact: The lime is not traditional in Italy or India, but it works perfectly in this fusion!*
Can I make butter gnocchi masala ahead of time?
Absolutely. You can make both parts ahead. Prepare the gnocchi and sauce separately. Store them in the fridge for up to three days. When ready to eat, pan-fry the gnocchi to re-crisp them. Then warm the sauce and combine everything. This make-ahead tip makes hosting dinner easy and stress-free. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this dish as much as I do. Mixing food traditions is such a joyful kitchen adventure. Every time I make this, it reminds me of family gathered around the table. I would love to hear about your cooking story. Have you tried this recipe? Please tell me all about it in the comments below.
Happy cooking!
—Elena Rutherford
Butter Gnocchi Masala One Pot
Description
Indian-Style Gnocchi With Green Vegetable Masala
Ingredients
Indian-Style Gnocchi:
Instructions
- Make Indian-style gnocchi: Preheat oven to 220 C. Pierce potatoes all over; roast on an oven tray for 1 hr or until tender. Scoop out potato flesh; discard skins. Mash or rice potato onto a clean work surface.
- Add remaining ingredients; fold mixture to form a soft dough. Dust work surface with extra flour. Keep dough covered with a clean tea towel. Roll a quarter of the mixture into a 2 cm x 50 cm long rope; cut into 3 cm pieces. Cook gnocchi, in batches, in a large saucepan of simmering water for 1 min or until gnocchi floats on the surface for 10 secs. Using a slotted spoon, transfer gnocchi to a large oiled tray. Repeat with remaining dough. Refrigerate, covered with plastic wrap, while making the masala sauce.
- Heat half the ghee in a large heavy-based frying pan over medium heat; cook onion, garlic, chilli and garam masala, stirring occasionally, for 8 mins or until onion is caramelised. Add tomato and stock; bring to a simmer and cook over medium heat for 25 mins.
- Meanwhile, heat 1 tbsp of the remaining ghee in a large heavy-based frying pan over high heat. Pan-fry half the gnocchi for 1 min on each side or until golden; transfer to an oven tray. Cover to keep warm. Wipe pan clean; repeat with remaining ghee and gnocchi. Add curry leaf stems to pan; cook until crisp.
- Add peas, broad beans, spinach and gnocchi to tomato mixture; stir to mix and warm through. Season.
- Top with fried curry leaves, grated paneer and extra chilli, if you like. Serve with lime wedges.
Notes
- TIP: We used unpeeled dutch cream potatoes to make the gnocchi.