James Moffat
This recipe and more delicious and gut-friendly recipes can be found in our book, The Good Gut Diet.
This gnocchi recipe takes inspiration from the rich flavours of Indian cuisine for an unforgettable food fusion experience.
Looking for more gnocchi recipes or curry recipes?
Ingredients
Indian-style gnocchi
Method
1.Make Indian-style gnocchi: Preheat oven to 220°C/425°F. Pierce potatoes all over; roast on an oven tray for 1 hour 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 2cm x 50cm (¾in x 20in) long rope; cut into 3cm (1¼in) pieces. Cook gnocchi, in batches, in a large saucepan of simmering water for 1 minute or until gnocchi floats on the surface for 10 seconds. 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.
2.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 minutes or until onion is caramelised. Add tomato and stock; bring to a simmer and cook over medium heat for 25 minutes.
3.Meanwhile, heat 1 tablespoon of the remaining ghee in a large heavy-based frying pan over high heat. Pan-fry half the gnocchi for 1 minute 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.
4.Add peas, broad beans, spinach and gnocchi to tomato mixture; stir to mix and warm through. Season.
5.Top with fried curry leaves, grated paneer and extra chilli, if you like. Serve with lime wedges.
We used unpeeled dutch cream potatoes to make the gnocchi.
Note
