Potato Gnocchi Recipe – Easy Indian-Style Fried Dumplings

Last Updated on 4 months by Neha Deshmukh

Potato Gnocchi Recipe – Easy Indian-Style Fried Dumplings

Hey everyone! I’m so excited to share this recipe with you – it’s for potato gnocchi, but with a little Indian twist! I first stumbled upon gnocchi during my travels, and immediately thought, “This would be amazing with some Indian flavors.” It takes a little patience, but trust me, these fluffy little dumplings are worth every minute. They’re surprisingly easy to make, and a fantastic way to enjoy potatoes in a whole new way.

Why You’ll Love This Recipe

These aren’t your average dumplings! We’re taking the classic Italian gnocchi and giving it a subtle Indian touch with the frying technique – think of it as a cross between gnocchi and aloo tikki! They’re pillowy soft, slightly crispy from the pan-fry, and incredibly versatile. Plus, they’re a fun project to get the whole family involved in.

Ingredients

Here’s what you’ll need to make these delightful potato gnocchi:

• 3 russet potatoes
• ?? cup all-purpose flour (plus extra for dusting)
• 1 egg yolk
• 1 teaspoon salt

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Potatoes: Russet potatoes are your best bet here. They’re starchy, which means they’ll give you that lovely, light texture. Avoid waxy potatoes like red potatoes – they won’t work as well.
• Flour: All-purpose flour is what we’re using, but feel free to experiment! Some people like to add a tablespoon or two of semolina flour for a bit more texture. It gives the gnocchi a slightly coarser, more rustic feel.
• Egg Yolk: The egg yolk adds richness and helps bind the dough.
• Flour Amount: The amount of flour needed can vary depending on the moisture content of your potatoes. Start with ½ cup and add more, a tablespoon at a time, until the dough comes together. You want it soft, but not sticky!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, you’ll want to steam or bake your potatoes until they’re tender and easily pierced with a knife. This usually takes about 30-40 minutes.
2. Once they’re cool enough to handle, peel the potatoes while they’re still warm. This is key – warm potatoes are easier to grate! Then, grate or rice them into a bowl.
3. Add the egg yolk and salt to the grated potatoes and give it a good mix with a fork.
4. Now for the flour! Start by adding about ½ cup of flour and gently combine it with the potato mixture using a bench scraper. Don’t overwork the dough – we’re not making bread here! Just combine until it forms a soft dough. Add more flour, a tablespoon at a time, if needed.
5. Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin log, about 1cm thick. Then, cut the log into 1cm pieces.
6. This is where a gnocchi board or fork comes in handy! Gently roll each piece over the board or press with the tines of a fork to create ridges. This helps the sauce cling to the gnocchi. Dust with flour and let them rest for about 30 minutes.
7. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface – this usually takes about 4 minutes.
8. Drain the gnocchi immediately and pan-fry them in a little butter or oil for about a minute, until lightly golden.

Expert Tips

• Don’t overwork the dough! This is the most important tip. Overworking the dough will result in tough gnocchi.
• Keep everything light and airy. Handle the dough gently throughout the process.
• Taste as you go. Adjust the salt to your liking.
• Work quickly. Once the gnocchi are cooked, they’re best served immediately.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Option: Substitute the egg yolk with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water. Let it sit for 5 minutes to thicken before adding to the potatoes.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend. You might need to adjust the amount of flour slightly.
• Spice Level: Add a pinch of red chili flakes to the dough for a little heat. My friend, Priya, loves to add a dash of garam masala too!
• Festival Adaptation: For Diwali, serve these gnocchi with a rich, creamy tomato-based gravy – almost like a makhani sauce. It’s a real crowd-pleaser!

Serving Suggestions

These gnocchi are incredibly versatile. You can toss them with:

• A simple tomato and basil sauce
• Pesto
• Brown butter and sage
• A creamy mushroom sauce
• Or, for an Indian twist, a flavorful spinach and paneer gravy!

Storage Instructions

Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat by pan-frying or boiling. You can also freeze uncooked gnocchi. Spread them out on a baking sheet lined with parchment paper and freeze until solid. Then, transfer to a freezer bag. Cook directly from frozen.

FAQs

Let’s answer some common questions:

• Can I make the gnocchi dough ahead of time? Yes, you can! Make the dough and let it rest in the fridge for up to 24 hours.
• What kind of sauce pairs best with these gnocchi? Honestly, anything you like! But a simple tomato sauce or pesto really lets the flavor of the gnocchi shine.
• How do I know when the potatoes are cooked enough for grating? They should be easily pierced with a knife, with no resistance.
• Can I freeze leftover gnocchi? Absolutely! See storage instructions above.
• What is the purpose of using a gnocchi board? The ridges created by the board help the sauce cling to the gnocchi, giving you a more flavorful bite.

Enjoy making (and eating!) these delicious potato gnocchi. Let me know how they turn out in the comments below!