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Indian style gnocchi in bowl f
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4.87 from 23 votes

Easy Gnocchi Recipe Indian-Style

In 20 minutes with a few store-bought items, this easy gnocchi recipe delivers deep, rich Indian flavors with a creamy tomato-based sauce. Soak it up with Naan for a simple, but decadent Indian style pasta.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, vegetarian
Cuisine: Indian
Servings (change as needed): 3
Author: Cheryl


  • 400 grams (3/4 lb) fresh Gnocchi in package, store-bought (I used potato)
  • 3 cups roughly chopped fresh baby spinach (or kale)
  • Garnish: chopped parsley or cilantro

Indian Sauce

  • 3 tablespoon 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 - 1 cup half & half cream

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


  • BOIL GNOCCHI: as per package instructions (e.g. put in lightly salted boiling water and boil for 2-3 minutes until they float to top). Drain and set aside.
  • MAKE SAUCE: While Gnocchi are boiling, melt butter in skillet on Medium. 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 (30-40 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.


  1. 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.
    • For a dairy-free version, replace the half and half cream with 1/2-1 cup of coconut milk. And replace the butter with margarine.
    • For homemade gnocchi: Here's a recipe if you prefer to make homemade potato gnocchi.
  2. Make Ahead: The sauce for this Indian vegetarian dish 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. But don't get me wrong. Leftovers are great too, even 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