Gnocchi Masala

Give gnocchi an Indian touch with this masala for gnocchi!

Gnocchi cooked in a tomato sauce flavored with Indian spices and topped with cream! And the best part: The whole thing is ready in 30 minutes!

I love adding Indian flavors to my favorite (non-Indian) dishes.

There is an Italian restaurant here, and I love their gnocchi in a simple creamy tomato sauce. It’s very simple, but it’s so delicious.

Adding Indian spices to this tomato sauce seemed like a good idea, and I had been thinking about it for so long. Now I’ve finally worked on this recipe and I’m very excited to share it with you all.

If you like my Indian fusion inspired macahi dishes, like this pasta or paneer lasagna, you’ll love this one too!

This gnocchi masala recipe combines gnocchi with an Indian spiced tomato sauce. It’s full of flavor, creamy with sour cream, and is the most indulgent meal ever.

Growing up in India, I was not familiar with gnocchi. My first introduction to gnocchi was at an Italian restaurant where it was accompanied by basil pesto. I remember liking it immediately! It’s been my favorite ever since.

This Nyokki Masala

Combines Indian flavors with Italian gnocchi.

is the perfect dish for date night or special occasions.

Easy to make and ready in less than 30 minutes!

If you like fusion recipes, this is the book for you. The sauce has just the right mix of sweetness from the cream and sugar, spiciness from the tomato and sour cream, and heat from the garam masala and red chili powder from Kashmir.

There is also a delicious aroma of cardamom powder, kasuri methi and coriander.

This is a simple recipe, the ingredient list may seem long, but it is very basic and if you cook Indian often, all these ingredients will already be in your pantry.


Gnocchi: I used Trader Joe’s potato gnocchi. They were dumplings from the pasta department that take 3 minutes to prepare. You can see from the ingredients list that the gnocchi do not contain eggs.

If using frozen gnocchi, follow package instructions to prepare.

A jar of diced tomatoes: To achieve this texture, use a jar of diced tomatoes. I don’t recommend replacing them with fresh tomatoes, as this changes both the flavor and texture.

Tomato paste: It adds richness and depth of flavor to the sauce, so I highly recommend not leaving it out. I always buy a tube of tomato paste from Trader Joe’s and keep it in the fridge.

I’m not a fan of canned tomato paste, because most recipes call for a few tablespoons of tomato paste, and once you open the can, you don’t know what to do with the rest. You can freeze it, of course, but when I’ve frozen it in the past, I’ve eventually forgotten about it.

That’s why I prefer the tube, it’s easy to use and keeps well in the fridge.

Onions and peppers : These are just the vegetables I used in this recipe. You can also add chopped mushrooms to this if you like, that would be nice. You can also add spinach at the end.

Herbs: Since this is an Indian masala sauce, I used spices like garam masala, kasuri methi, Kashmiri red chili powder (which is usually used more for color than heat) and cardamom powder.

Thick cream: It makes the sauce creamy and also adds a touch of sweetness to the dish. You can replace it with coconut cream or coconut milk if you like.

Sour cream: I like to add a touch of sour cream to this dish, it gives it a slightly sour taste that perfectly balances the other sweet flavors in the recipe.

You can use cream cheese instead of sour cream, Greek yogurt works too.

Butter and oil: For this recipe, I use a combination of butter and olive oil to make the sauce. The butter makes a sauce that tastes like mahani.

Coriander: You can’t have Indian sauce without cilantro, can you? I like to garnish mine with a bunch of chopped cilantro.

Add salt, pepper (black and white), sugar and chili flakes to balance the flavors. You can customize these flavors to suit your taste.

You like it spicy? Add the chopped jalapeños to the onions and at the last minute add the red pepper flakes. You can also reduce some of the Kashmiri chili powder with regular chili powder, which is spicy.

Less spicy? Leave out the red pepper flakes, you can even reduce the amount of Kashmiri red pepper powder (even though it’s really not spicy).

frequently asked questions

I don’t have gnocchi, can I make it with pasta?

Yes, if you don’t have gnocchi, this recipe should work with pasta too. I suggest rigatoni.

Can we make him a vegetarian?

Replace vegan butter with butter, heavy cream with coconut milk, and sour cream with sour cream or vegan yogurt.

Also, make sure the gnocchi is vegetarian.

What can you serve with this dish?

Garlic bread would be nice! You can also serve a nice salad with it.


1- Cook the gnocchi according to the instructions on the package. Mine had to simmer for 3 minutes. The water is then passed through a filter. You can keep some of the water (about 1/4 cup) to add to the sauce later.

2- Take a heavy skillet and set it over low to medium heat. Add the butter and oil. Let the butter melt.

3- Add the garlic and onion and cook over low heat for 4 to 5 minutes, stirring frequently. The onions and garlic should not brown, so keep the heat low.

4- Add the chopped pepper and turn the heat to medium-high. Add 1/2 teaspoon salt and cook for 2 minutes.

5- Then add 1/2 teaspoon garam masala and 1/2 teaspoon Kashmir chili powder and stir. Boil for 30 seconds.

6- Add a can of chopped tomatoes and 2 tablespoons of tomato paste. Mix until blended.

7- Add the sugar and 2 teaspoons of kasuri methi and stir.

8- Then add the heavy cream and sour cream and stir until everything is combined.

9- Add the white pepper, black pepper and cardamom powder and stir.

10 Then add the cooked gnocchi and mix well with the sauce.

11- Also add 2 tablespoons of water to the gnocchi (you can use the reserved water here that you saved after cooking the gnocchi). Adjust the consistency of the sauce to your taste here.

12- Add the remaining 1 teaspoon kasuri methi, the red pepper flakes (1/4 to 1/2 teaspoon to taste) and sprinkle with garam masala.

Garnish with chopped coriander and serve the Gnocchi Masala with garlic bread!

If you’ve tried this gnocchi masala recipe, be sure to write it down! You can also follow me on Facebook and Instagram to see what’s new in my kitchen!

Nyokki Masala


Potato gnocchi in a creamy tomato sauce with Indian spices – this masala gnocchi is a gourmet meal!

Cooking time 10 minutes

Cooking time: 20 minutes

Total time 30 minutes

Basic course

Indian and Italian cuisine

portions of 3

Calorific value 529 kcal

  1. The Kashmiri chilli powder used here is not pungent, it is mainly used for colouring. Do not replace it with regular chili powder, otherwise the dish will be too spicy. Of course, if you prefer it spicy, you can 100% replace it with regular chili powder.
  2. If you don’t eat eggs, make sure the gnocchi you use is egg-free.

Calories: 529kcalCarbohydrates: 76g Protein: 10gFat: 22gSaturated fat: 11gTrans fat: 1gCholesterol: 50mgSodium: 1141mgFiber: 555mgSugar: 9gVitamin A: 2267IUV Vitamin C:70mgCalcium:121mgIron:8mg

frequently asked questions

What is masala sauce made of?

wiki ‘ Chicken_tikka_masala

What is traditional gnocchi made of?

Article, something like gnocchi.

What is traditionally served with gnocchi?

How to – a guide to the top 10 most popular …

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