Recipe courtesy of Bal Arneson
Indian-Style Gnocchi
Total:
1 hr 30 min
Active:
30 min
Yield:
4 large servings or 6 small servings
Level:
Intermediate
Total:
1 hr 30 min
Active:
30 min
Yield:
4 large servings or 6 small servings
Level:
Intermediate
Total:
1 hr 30 min
Active:
30 min
Yield:
4 large servings or 6 small servings
Level:
Intermediate

Ingredients

Gnocchi:
  • 3 large Yukon Gold potatoes
  • 1 1/2 to 2 cups all-purpose flour, plus more for dusting
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dried fenugreek leaves
  • 1 tablespoon garam masala
  • 1 teaspoon smoked paprika
  • A pinch of salt
  • A pinch of pepper
  • 1 egg, lightly whisked
Mushrooms:
  • 3 tablespoons butter
  • 1 onion, chopped
  • 1 tablespoon garam masala
  • 3 cups thinly sliced mushrooms (use a mix including shiitake, oyster or cremini)
  • 1/2 cup white wine
  • 1 1/2 cups whipping cream
  • A pinch of salt
  • A large handful of arugula
  • Parmesan shavings, for garnish
  • Freshly ground pepper, for garnish

Directions

For the gnocchi: Put the whole potatoes into a large pot and cover with water. Bring to a boil and cook until they are tender when pierced with a fork. Let them cool slightly, remove the skins and put them through a food mill or ricer directly onto a floured work surface. Add the Parmesan, fenugreek, garam masala, paprika, salt, pepper and egg and gently begin to knead, adding flour as you go. You may not need all the flour, so add it in increments. Continue to knead until a loose dough forms, taking care not to overwork it as it will become tough. Cut the dough into 3 or 4 big pieces, and then roll each piece into a long rope, about 1/2-inch in diameter. Cut each rope into 1-inch pieces and gently roll along the tines on the back of a fork to create a ribbed appearance. Cover with a cloth until ready to cook.

For the mushrooms: Melt the butter in a large skillet over medium-high heat. When it begins to foam, add the onions and saute until softened, about 3 minutes. Add the garam masala and stir. Add the mushrooms and continue to saute until golden brown, 6 to 8 minutes. Pour in the wine and stir and cook until it has reduced slightly. Pour in the cream, stir well and season with salt. Allow to reduce until the cream has thickened and coats the back of a spoon, 5 to 6 minutes. Stir in the arugula and let it wilt. Keep warm until ready to serve.

To finish the dish: Bring a large pot of water to a boil and add some of the gnocchi. Avoid crowding by cooking them in batches. When they float to the surface, remove then with a slotted spoon and drain. Spoon the gnocchi into shallow bowls and ladle some sauce over them. Garnish with shavings of Parmesan and pepper.

More from:

Indian Food

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Macaroni and Cheese, Indian-Style

Recipe courtesy of Bal Arneson

Chicken South Indian Style

Recipe courtesy of Bal Arneson

Indian Brussels Sprouts

Recipe courtesy of Bal Arneson

Indian Spiced Sweet Potatoes

Recipe courtesy of Morgan Hass

Chicago-Style Deep Dish Pizza

Recipe courtesy of Santos Loo

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Extreme Cake Makers

12:30pm | 11:30c

Crazy Cakes

1pm | 12c

Crazy Cakes

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Wars

3pm | 2c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Crazy Cakes

11pm | 10c

Crazy Cakes

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Crazy Cakes

3am | 2c

Crazy Cakes

3:30am | 2:30c

So Much Pretty Food Here