The iconic Italian dumpling takes inspiration from the rich flavours of Indian cuisine for an unforgettable food fusion experience. It borrows tastes and textures from staple ingredients such as garam masala, curry leaves and ghee, creating an aromatic and delicious dish suitable for both intimate and larger gatherings alike.
- ⅓ cup (85 g) ghee (clarified butter)
- 1 medium onion (150 g), chopped coarsely
- 4 cloves garlic, crushed
- 1 fresh long green chilli, sliced thinly
- 2 tsps garam masala
- 5 large tomatoes (1.1 kg), chopped coarsely
- 2 cups (500 ml) vegetable stock
- 4 stems fresh curry leaves
- 1 cup (120 g) frozen peas
- 2 cups (240 g) frozen broad (fava) beans, blanched, shelled
- 100 g baby spinach leaves
- 50 g paneer cheese, grated finely
- Lime wedges, to serve
- 1 kg potatoes, unpeeled
- 3 egg yolks
- 150 g paneer cheese, grated finely
- ½ cup (75 g) potato flour
- 2 tsps fine sea salt
Make Indian-style gnocchi: Preheat oven to 220 C. Pierce potatoes all over; roast on an oven tray for 1 hr or until tender. Scoop out potato flesh; discard skins. Mash or rice potato onto a clean work surface.
Add remaining ingredients; fold mixture to form a soft dough. Dust work surface with extra flour. Keep dough covered with a clean tea towel. Roll a quarter of the mixture into a 2 cm x 50 cm long rope; cut into 3 cm pieces. Cook gnocchi, in batches, in a large saucepan of simmering water for 1 min or until gnocchi floats on the surface for 10 secs. Using a slotted spoon, transfer gnocchi to a large oiled tray. Repeat with remaining dough. Refrigerate, covered with plastic wrap, while making the masala sauce.
Heat half the ghee in a large heavy-based frying pan over medium heat; cook onion, garlic, chilli and garam masala, stirring occasionally, for 8 mins or until onion is caramelised. Add tomato and stock; bring to a simmer and cook over medium heat for 25 mins.
Meanwhile, heat 1 tbsp of the remaining ghee in a large heavy-based frying pan over high heat. Pan-fry half the gnocchi for 1 min on each side or until golden; transfer to an oven tray. Cover to keep warm. Wipe pan clean; repeat with remaining ghee and gnocchi. Add curry leaf stems to pan; cook until crisp.
Add peas, broad beans, spinach and gnocchi to tomato mixture; stir to mix and warm through. Season.
Top with fried curry leaves, grated paneer and extra chilli, if you like. Serve with lime wedges.
TIP We used unpeeled dutch cream potatoes to make the gnocchi.