500gramspotato gnocchishelf stable, one that's available in pasta aisle
2tablespoonsbutterI used salted butter
1tablespoonolive oil15 ml
4-5largegarlic cloveschopped
1mediumyellow onionchopped
1mediumred pepperchopped
1/2teaspoonsaltor to taste
1/2teaspoongaram masala+ more to sprinkle
1/2 teaspoonkashmiri red chili powdernot hot, mainly used for color
14.5oz candiced tomatoesI used petite diced tomatoes
2tablespoonstomato paste
3teaspoonskasuri methidivided
1teaspoonsugar
4tablespoonsheavy cream60 ml
1tablespoonsour cream15 ml
1/8teaspoonwhite pepper
1/8teaspoonblack pepperor to taste
1/4 teaspoongreen cardamom powder
2tablespoonswateror add more to adjust consistency to preference
1/4-1/2teaspoonred chili flakesadjust to taste
cilantroto garnish
Instructions
Boil gnocchi according to instructions on the package. Mine was supposed to boil for 3 minutes. Then drain using a strainer. You can reserve some of the water (around 1/4 cup maybe) to be added to the sauce later.
Take a heavy bottom pan and put it on low-medium heat. Add butter and oil to it. Let the butter melt.Then add the garlic and onion and cook for 4 to 5 minutes on low heat, stirring often. The onion and garlic should not get browned so keep heat on low-medium.
Add the chopped peppers and increase the heat to medium. Add 1/2 teaspoon salt and cook for 2 minutes. Then add 1/2 teaspoon garam masala and 1/2 teaspoon Kashmiri red chili powder and stir. Cook for 30 seconds.
Add the can of diced tomatoes and 2 tablespoons tomato paste. Mix everything until combined.Add sugar and 2 teaspoons kasuri methi and stir.
Then add heavy cream and sour cream and mix until it's all combined. Add white pepper powder, black pepper powder, cardamom powder and stir.
Then add in the boiled gnocchi and toss it well with sauce.Also add 2 tablespoons water along with the gnocchi (you can use the reserved water that you had saved after boiling the gnocchi here). Adjust the consistency of the sauce to preference here.
Add the remaining 1 teaspoon kasuri methi, red chili flakes (1/4 to 1/2 teaspoon, depending on taste) and sprinkle garam masala on top. Garnish with chopped cilantro and serve gnocchi masala with a side of garlic bread!
Notes
The kashmiri red chili powder used here is not hot, it's mainly used for color. Do not replace it with regular chili powder else the dish will become spicy. Of course if you prefer spicy, then you may 100% replace it with regular chili powder.
If you don't eat eggs, make sure the gnocchi you use is egg-free.