Easy Veg Gnocchi Recipe in 20 Minutes (Indian-Style)
In 20 minutes with a few store-bought items, this easy veg gnocchi recipe delivers deep, rich Indian flavors with a creamy tomato-based sauce. Soak it up with naan for a simple and decadent Indian style meal.
Servings (change as needed): 3
Ingredients
- 400 grams (3/4 lb) fresh Gnocchi in package, store-bought (I used potato gnocchi)
- 3 cups roughly chopped fresh baby spinach (or kale)
- Garnish: chopped parsley or cilantro
Sauce
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 tablespoon minced garlic (3 cloves)
- 1 3/4 cup tomato sauce - 15 oz. (bottled or homemade)
- 1/2 cup half & half cream (or more to taste)
Seasonings for Sauce (Note 1)
- 1/2 teaspoon cayenne pepper (or more if you like very spicy)
- 1 teaspoon Garam Masala
- 1 tablespoon Tandoori Masala (or curry powder)
- 1 teaspoon Curry powder
Instructions
- BOIL GNOCCHI: as per package instructions (e.g. in a boiling in large pot of salted water for 2-3 minutes until the gnocchi floats to top). Drain and set aside.
- MAKE SAUCE: While Gnocchi are cooking in boiling water, melt butter in a large skillet on medium heat. Add onions and garlic and cook 4-5 minutes until onions are soft. Stir in seasonings for sauce. Add tomato sauce and cream and cook on medium for 5 minutes to develop flavors. Stir in spinach until it wilts, 30 seconds.
- FINISH DISH: Stir in cooked gnocchi until heated through (2 minutes). Taste and adjust seasonings, adding salt if needed or more spices. Garnish with parsley or cilantro and serve with warm Naan (Indian bread) if desired.
Notes
- Substitutes
- For seasonings
- If you don't have Tandoori or Garam Masala, use curry powder instead.
- To make 1 teaspoon of Garam Masala, combine: 1/4 teaspoon cumin, 1/4 teaspoon paprika, 1/8 teaspoon cinnamon, 1/8 teaspoon cayenne pepper, 1/8 teaspoon crumbled bay leaves.
- Instead of butter, use olive oil (but butter is better!)
- For gnocchi: Here's a recipe if you prefer to make homemade potato gnocchi. Instead of potato gnocchi, try ricotta, pumpkin, spinach, cauliflower gnocchi, etc. If you don't have gnocchi, you can substitute pasta, tofu, legumes and/or cooked vegetables.
- For seasonings
- Variations
- For a dairy free option, replace the half and half cream with coconut milk - just as creamy (but note that the sauce will take on some coconut flavor). Another good choice is a soy-based cream. Replace the butter with margarine or vegan butter.
- Try adding a bit of fresh grated ginger and a pinch of brown sugar.
- Make Ahead: The sauce can be made several days ahead. I suggest adding the spinach just before serving (to maintain it's bright green color). It is also best to boil the gnocchi just before serving as well. Leftovers are great too, even cold straight out of the fridge.
Calories: 526kcal | Carbohydrates: 63g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 84mg | Sodium: 1342mg | Potassium: 724mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4504IU | Vitamin C: 22mg | Calcium: 117mg | Iron: 7mg