Gnocchi in Spicy Curry Sauce....eggless recipe!

Gnocchi with spicy curry sauce is just perfect for a cold winter day meal. In this recipe, learn how to make gnocchi without eggs my way.

With the new harvest of potatoes coming in, I could not resist making gnocchi. They turn out perfect every time I use the “new” potatoes.

It is fairly easy to make this recipe. The potatoes must be cooked  till just done and the dough should be handled lightly. Kneading it too much will result in the gnocchi turning tough.

For the spicy curry sauce, I have used Pav Bhaji masala but other store bought or home made Indian spice mix may be used as well.

A fusion dish, the gnocchi in spicy Indian sauce hits all the right notes on a cold winter day.

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Gnocchi in Spicy Curry Sauce

Ingredients:

For the Gnocchi      (Serves 4 to 5)

Freshly harvested Potatoes – 500g

All Purpose Flour – ¾ cup or as required + extra for dusting

Semolina /Suji – 2 tblsp

Salt – ½ tsp or to taste

For the Curry Sauce   (Serves 6 to 8)

Tomato paste – 2 cups

Grated onion – 1 medium

Finely chopped garlic – 4 to 5 cloves

Finely chopped green chilies – 1 or 2 as per your taste

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Kashmiri chili powder – ½ tsp

Pav Bhaji masala – 1 tsp

Tomato ketchup – 2 to 3 tblsp

Coriander +garlic+green chili paste – 1 tblsp

Light Olive/ Vegetable Oil – 2 ½  tblsp
Extra virgin olive oil - 1/4 cup

Salt – to taste

Method:

1.    Peel the potatoes and wash them thoroughly if using freshly harvested ones. Otherwise, leave the skin on and peel it off after cooking the potatoes. You may boil, stem or bake to cook the potatoes.

2.    Using a grater, grate the cooked potatoes while they are still hot. Season with salt. Mix well.

3.    Add in the semolina and ½ cup of flour and mix well to coat the potato. Use a fork.

4.    Dust the work surface with flour and take out the potato mix. Just gather it gently to form a lump. Dust more flour and knead lightly till smooth. DO NOT over mix or over knead the potato dough or else the gnocchi will turn out to be tough.

5.    Let it rest, covered for 10 mins. Divide the dough into 4 parts and roll out each to long tubes about ¾ th inch in diameter. Cut out the tube into small pillows. Use a fork dipped in flour and press one pillow over it. Gently roll it out to release it. This will make grooves on the gnocchi.

6.    Dust with more flour and keep in the fridge for 20 mins. These may be kept in an airtight container and frozen for upto 2 months.

7.    Heat the light olive oil and add the grated onion (squeeze out the water). Saute till light golden. Add in the garlic and green chili, fry briefly. Add in the dry spices and a little water. Cook till the oil starts separating all over.

8.    Add in the fresh tomato paste and bring to a boil. Pour in the ketchup and the coriander paste. Season with salt and cook on low heat for 3 mins. The sauce will thicken. Now, cover and cook for a further 3 mins.

9.    Cook the gnocchi in salted boiling water. They float up once cooked. Have a hot pan by the side. Add in some extra virgin olive oil and the sauce as per the number of servings. Toss in the cooked gnocchi into the sauce and give it a mix while bubbling up.

10. Dish it out immediately and serve garnished with a sprinkling of cheese and coriander leaves.

© Rinki’s Kitchen