I love this recipe because it’s easy to make, full of flavor, and always feels restaurant-quality. The buttery tomato sauce infused with garlic, garam masala, kasuri methi, and cardamom gives the gnocchi a rich and aromatic twist. The combination of cream and sour cream makes it silky smooth, while the Kashmiri chili powder adds a beautiful color without making it too spicy. It’s one of those dishes that’s cozy, satisfying, and perfect for weeknights or special occasions alike.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
500 grams potato gnocchi (shelf-stable, found in the pasta aisle) 2 tablespoons butter (I use salted butter) 1 tablespoon olive oil (15 ml) 4–5 large garlic cloves, chopped 1 medium yellow onion, chopped 1 medium red pepper, chopped 1/2 teaspoon salt (or to taste) 1/2 teaspoon garam masala (plus more to sprinkle) 1/2 teaspoon Kashmiri red chili powder (for color, not heat) 1 (14.5 oz) can diced tomatoes (I use petite diced) 2 tablespoons tomato paste 3 teaspoons kasuri methi, divided 1 teaspoon sugar 4 tablespoons heavy cream (60 ml) 1 tablespoon sour cream (15 ml) 1/8 teaspoon white pepper 1/8 teaspoon black pepper (or to taste) 1/4 teaspoon green cardamom powder 2 tablespoons water (or more to adjust consistency) 1/4–1/2 teaspoon red chili flakes (adjust to taste) Cilantro, to garnish
Directions
I start by boiling the gnocchi according to the package instructions, usually for about 3 minutes. Once they float to the top, I drain them and set them aside, reserving about 1/4 cup of the cooking water to use later.
Next, I heat a heavy-bottomed pan over low-medium heat and add the butter and olive oil. Once the butter melts, I add the chopped garlic and onion and cook for 4–5 minutes, stirring often. I make sure they soften but don’t brown. Then, I add the chopped red pepper and increase the heat to medium. I sprinkle in 1/2 teaspoon of salt and cook for about 2 minutes.
I stir in 1/2 teaspoon of garam masala and 1/2 teaspoon of Kashmiri red chili powder, letting them bloom in the oil for 30 seconds to release their flavors. Then I add the diced tomatoes and tomato paste, mixing everything together. I stir in the sugar and 2 teaspoons of kasuri methi.
Once the mixture thickens slightly, I add the heavy cream and sour cream, stirring until smooth and well combined. I season with white pepper, black pepper, and cardamom powder, letting the sauce simmer gently for a couple of minutes.
Then I add the boiled gnocchi and toss everything together until the gnocchi is fully coated in the sauce. I pour in about 2 tablespoons of the reserved cooking water to loosen the sauce, adjusting the consistency to my preference.
To finish, I add the remaining teaspoon of kasuri methi, sprinkle red chili flakes for a hint of spice, and dust the top with a pinch of garam masala. I garnish with freshly chopped cilantro and serve it hot with a side of garlic bread or naan.
Servings and Timing
This recipe serves 3 people. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Variations
Sometimes I like to add spinach or peas for extra color and texture. For a vegan version, I replace the butter and cream with coconut cream or cashew cream—it tastes amazing. I’ve also tried this sauce with pasta, paneer, and even tofu for a delicious twist. When I want a spicier kick, I replace the Kashmiri chili with regular chili powder or add extra red chili flakes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a pan over low heat, adding a splash of water or cream to bring the sauce back to life. I avoid microwaving for too long since it can make the gnocchi too soft.
FAQs
Can I use homemade gnocchi?
Yes, homemade gnocchi works beautifully—just make sure it’s fully cooked before adding it to the sauce.
Can I make this without cream?
Yes, I sometimes use coconut milk or evaporated milk for a lighter version.
What can I substitute for kasuri methi?
If I don’t have kasuri methi, I use a pinch of ground fenugreek or skip it—it still tastes great.
Is Kashmiri chili powder spicy?
No, it’s mild and mainly used for color. I use regular chili powder if I want more heat.
Can I make this vegan?
Yes, I use plant-based butter and coconut cream instead of dairy—it’s rich and flavorful.
What other vegetables can I add?
Bell peppers, spinach, peas, or even mushrooms taste great in this dish.
Can I use pasta instead of gnocchi?
Definitely! Penne, rigatoni, or even fettuccine pair well with the masala sauce.
Can I make this ahead of time?
Yes, I prepare the sauce ahead and refrigerate it for up to 2 days. I reheat it and toss it with freshly cooked gnocchi before serving.
How spicy is this dish?
It’s mild with a hint of warmth from the spices, but I can always adjust the chili flakes for more heat.
What can I serve this with?
I love serving it with garlic bread, naan, or a simple cucumber salad to balance the richness.
Conclusion
I love how this Gnocchi Masala blends Italian comfort with Indian spice to create a dish that’s creamy, aromatic, and irresistibly flavorful. The soft gnocchi, buttery tomato sauce, and warming spices make it a true comfort meal that feels indulgent yet easy to make. Whether I’m cooking for a weeknight dinner or hosting friends, this dish always impresses with its bold, cross-cultural flair.
This Gnocchi Masala blends Italian comfort food with Indian spices, combining soft potato gnocchi with a rich, creamy tomato masala sauce infused with garlic, garam masala, kasuri methi, and cardamom for a flavorful fusion meal.
Ingredients
500 g potato gnocchi
2 tbsp butter
1 tbsp olive oil (15 ml)
4–5 large garlic cloves, chopped
1 medium yellow onion, chopped
1 medium red pepper, chopped
1/2 tsp salt (or to taste)
1/2 tsp garam masala (plus extra for garnish)
1/2 tsp Kashmiri red chili powder
1 (14.5 oz) can diced tomatoes
2 tbsp tomato paste
3 tsp kasuri methi, divided
1 tsp sugar
4 tbsp heavy cream (60 ml)
1 tbsp sour cream (15 ml)
1/8 tsp white pepper
1/8 tsp black pepper
1/4 tsp green cardamom powder
2 tbsp water (or as needed)
1/4–1/2 tsp red chili flakes (optional)
Fresh cilantro, for garnish
Instructions
Boil gnocchi according to package instructions until they float, about 3 minutes. Drain and reserve 1/4 cup cooking water.
In a large pan, heat butter and olive oil over medium heat. Add chopped garlic and onion; cook 4–5 minutes until softened.
Add chopped red pepper and salt, cooking for 2 more minutes.
Stir in garam masala and Kashmiri chili powder; cook 30 seconds to bloom spices.
Add diced tomatoes, tomato paste, sugar, and 2 tsp kasuri methi. Stir well and cook until sauce thickens slightly.
Stir in heavy cream and sour cream, followed by white pepper, black pepper, and cardamom powder. Simmer 2 minutes.
Add cooked gnocchi and toss to coat, adding 2 tbsp reserved cooking water to loosen the sauce.
Sprinkle remaining 1 tsp kasuri methi, red chili flakes, and an extra pinch of garam masala. Garnish with cilantro and serve hot with naan or garlic bread.
Notes
Use coconut cream or cashew cream for a vegan alternative.
Add spinach, peas, or mushrooms for extra texture and nutrition.
Kashmiri chili adds color without much heat—adjust with red chili flakes if desired.
Homemade or fresh gnocchi works great, just cook until tender before adding.
Store leftovers in the fridge for up to 3 days and reheat gently with a splash of cream or water.
