Gnocchi in Kashmiri Chili Cream Sauce – An Indian Fusion Recipe

Last Updated on 2 months by Neha Deshmukh

Gnocchi In Kashmiri Chili Cream Sauce – An Indian Fusion Recipe

Hello friends! I’m so excited to share this recipe with you – it’s a little bit unexpected, a little bit comforting, and totally delicious. I first stumbled upon the idea of pairing Indian flavors with gnocchi when I was craving something cozy but wanted a bit of a kick. The result? This Kashmiri Chili Cream Sauce Gnocchi. It’s a beautiful fusion of Italian and Indian cuisine that’s surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average pasta night! This recipe brings together the pillowy softness of gnocchi with a rich, creamy sauce bursting with aromatic Indian spices. It’s ready in under 30 minutes, making it perfect for a weeknight meal. Plus, the Kashmiri chili powder gives it a gorgeous color and a gentle warmth that’s incredibly satisfying. Trust me, you’ll be making this again and again!

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 500 grams potato gnocchi
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4-5 garlic cloves, minced
• 1 medium yellow onion, finely chopped
• 1 medium red pepper, chopped
• 0.5 teaspoon salt
• 0.5 teaspoon garam masala
• 0.5 teaspoon Kashmiri red chili powder
• 14.5 oz can diced tomatoes
• 2 tablespoons tomato paste
• 3 teaspoons kasuri methi (dried fenugreek leaves)
• 0.25 cup heavy cream
• 2 tablespoons sour cream
• 0.25 teaspoon white pepper powder
• 0.25 teaspoon black pepper powder
• 0.25 teaspoon cardamom powder
• 0.25 teaspoon red chili flakes (optional, for extra heat)
• 1 teaspoon sugar
• 2 tablespoons cilantro, chopped (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

Potato Gnocchi: Choosing the Right Type

You can use shelf-stable or fresh gnocchi for this recipe. Shelf-stable gnocchi typically takes about 3 minutes to cook, while fresh gnocchi might cook a bit faster. Keep an eye on it!

Butter & Olive Oil: The Flavor Base

Using both butter and olive oil creates a lovely depth of flavor. The butter adds richness, while the olive oil provides a fruity undertone.

Kashmiri Red Chili Powder: The Key to Color and Mild Heat

This is essential for that beautiful red hue and a gentle warmth. Kashmiri chili powder isn’t very spicy, so don’t worry about it being overpowering. If you can’t find it, you can substitute with regular chili powder, but reduce the amount to ¼ teaspoon and add a pinch of paprika for color.

Kasuri Methi: A Unique Aromatic

Kasuri methi (dried fenugreek leaves) adds a unique, slightly bitter, and wonderfully aromatic flavor. It’s a staple in many Indian dishes. You can find it at most Indian grocery stores or online.

Garam Masala & Cardamom: Spice Blend Breakdown

Garam masala is a blend of warming spices, and cardamom adds a fragrant sweetness. Feel free to adjust the amount to your liking – I love a generous pinch of cardamom!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the gnocchi according to the package directions. Usually, this means boiling for about 3 minutes for shelf-stable gnocchi. Don’t forget to reserve about ¼ cup of the pasta water – it’s liquid gold for adjusting the sauce consistency later. Drain the gnocchi and set aside.
2. In a heavy-bottomed pan, melt the butter and olive oil over low-medium heat. Add the minced garlic and chopped onion. Sauté for 4-5 minutes, until they’re softened and fragrant.
3. Add the chopped red pepper and ½ teaspoon of salt. Cook for another 2 minutes, stirring occasionally, until the pepper starts to soften.
4. Now, stir in the garam masala and Kashmiri red chili powder. Cook for just 30 seconds, stirring constantly, to bloom the spices and release their flavors.
5. Pour in the diced tomatoes and tomato paste. Add the sugar and 2 teaspoons of kasuri methi. Mix everything well and let it simmer for about 5 minutes, allowing the flavors to meld together.
6. Pour in the heavy cream and sour cream. Stir until the sauce is smooth and creamy.
7. Season with white pepper, black pepper, and cardamom powder. Give it a good mix to ensure everything is well combined.
8. Add the boiled gnocchi to the sauce. Toss gently to coat evenly. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
9. Finally, sprinkle the remaining 1 teaspoon of kasuri methi, red chili flakes (if using), and a little extra garam masala over the top. Garnish with fresh cilantro and serve immediately.

Expert Tips

• Don’t overcook the gnocchi! They should be tender but still slightly firm.
• Taste as you go. Adjust the spices to your preference.
• Low and slow is key. Sautéing the onions and garlic slowly builds a flavorful base.

Variations

• Vegan Adaptation: Substitute the butter with vegan butter, the heavy cream with coconut cream, and the sour cream with a plant-based sour cream alternative.
• Gluten-Free Option: Ensure your gnocchi is certified gluten-free.
• Spice Level Adjustment: Add more red chili flakes or a pinch of cayenne pepper for extra heat.
• Festival Adaptation (Navratri-Friendly Modification): Skip the onion and garlic during the sautéing stage for a Navratri-compliant version.

Serving Suggestions

This gnocchi is fantastic on its own, but it also pairs well with a side of naan bread for soaking up the delicious sauce. A simple green salad also makes a lovely accompaniment. My family loves it with a dollop of plain yogurt on top to cool things down!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The sauce may thicken upon refrigeration, so add a splash of milk or cream when reheating.

FAQs

Is this recipe suitable for beginners?

Absolutely! It’s a pretty straightforward recipe, even if you’re new to Indian cooking.

Can I use fresh tomatoes instead of canned diced tomatoes?

Yes, you can! You’ll need about 2 cups of chopped fresh tomatoes. Just simmer them for a bit longer to reduce the liquid.

What is Kasuri Methi and where can I find it?

Kasuri methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online. It adds a unique flavor to the dish!

Can I make this dish ahead of time?

You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Just cook the gnocchi and add it to the sauce when you’re ready to serve.

How can I adjust the thickness of the sauce?

If the sauce is too thick, add a little of the reserved pasta water or a splash of cream. If it’s too thin, simmer it for a few more minutes to reduce the liquid.