Recipe

Indian-style gnocchi with green veg masala

This gnocchi recipe takes inspiration from the rich flavours of Indian cuisine for an unforgettable food fusion experience.

  • 2 hrs 20 mins cooking
  • Serves 4
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This recipe and more delicious and gut-friendly recipes can be found in our book, The Good Gut Diet.

Ingredients

  • 1/3 cup (85g) ghee (clarified butter)
  • 1 medium onion (150g), chopped coarsely
  • 4 cloves garlic, crushed
  • 1 fresh long green chilli, sliced thinly
  • 2 teaspoons garam masala
  • 5 large tomatoes (1.1kg), chopped coarsely
  • 2 cups (500ml) vegetable stock
  • 4 stems fresh curry leaves (optional)
  • 1 cup (120g) frozen peas
  • 2 cups (240g) frozen broad (fava) beans, blanched, shelled
  • 100 grams (3oz) baby spinach leaves
  • 50 grams (1½oz) paneer cheese, grated finely
  • lime wedges, to serve
Indian-style gnocchi
  • 1 kilogram (2lb) potatoes, unpeeled (see tip)
  • 3 egg yolks
  • 150 grams (4½oz) paneer cheese, grated finely
  • 1/2 cup (75g) potato flour
  • 2 teaspoons fine sea salt

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.

Notes

We used unpeeled dutch cream potatoes to make the gnocchi.

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