Description
An Indian twist on classic Italian gnocchi, featuring a rich and creamy tikka masala sauce with crunchy cashews.
Ingredients
Scale
- 1 pound gnocchi (fresh or frozen)
- 1 cup cashews
- 1/2 cup tikka masala paste
- 1 cup coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup bell peppers, chopped
- 1 cup cherry tomatoes, halved
- 1 cup peas (fresh or frozen)
- Olive oil, for sautéing
- Salt, to taste
- Fresh cilantro or parsley, for garnish
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the gnocchi by boiling them in salted water for 2-3 minutes until they float. Drain and set aside.
- Sauté the onions, garlic, and ginger in olive oil over medium heat for about 5 minutes until fragrant.
- Combine the tikka masala paste and coconut milk; let simmer for 3-4 minutes.
- Add the veggies and gnocchi, stirring to coat with sauce.
- Transfer the mixture to a sheet pan in an even layer.
- Roast in the oven for 20-25 minutes until crispy.
- Finish by sprinkling cashews on top in the last 5 minutes of cooking.
- Garnish with cilantro or parsley and drizzle with lemon juice before serving.
Notes
Best served with warm naan or basmati rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-Italian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: gnocchi, tikka masala, vegetarian, Indian cuisine, Italian cuisine, sheet pan meal