Gnocchi Gobi

5 from 2 votes

A simple recipe for spicy Aloo Gobi, but instead of using potatoes I swapped in Gnocchi

Prep Time45

Cook Time20

bake the potatoes2

Servings: people

Calories: 548kcal

Bring the oven to 375. Use a fork to pierce the potatoes in a few places. Coat the potatoes in olive oil and place on a pan. Bake about an hour and a half to two hours until fork tender. Remove from heat.
Peel the potatoes and run them through a potato ricer
Add in about 1/2 cup of flour, the egg, and a pinch of salt. Stir together until it starts to form a dough. Pour onto a counter top or dough board with more flour on the surface. Start to knead and as it comes together, add more flour if needed. Do not over knead. Rest the dough for about a half hour.
Split the dough in half and roll each half out into a long snake about 1 inch round. Use a spatula or butter knife to cut 1 inch segments of dough from the snake.
With plenty of flour and a gnocchi board, one by one use your thumb to press the dough into a gnocchi board while sliding downwards to cause the gnocchi to roll up into a traditional gnocchi shape.

Bring some water to a boil. Season it with salt. Use a pairing knife to remove the top stem area, then cut a small X on the bottom. Boil the tomato for about 30 seconds until you see the skin starting to get loose. Remove to an ice bath. The skin will easily come off. Dice the tomato and set aside until ready to use. Keep the boiling water on the stove.

Set the broiler to high
Put the cauliflower onto a baking sheet and toss with salt and olive oil. Broil for about 10 minutes until starting to brown on top. Remove from heat.
Boil the gnocchi in the same water you boiled the tomatoes. About 6-7 minutes until they float. When they are about done, reserve a half cup of the water.
Preheat a pan with some olive oil and add the gnocchi directly from the boiling water to the hot pan. Cook about 7-10 minutes to lightly brown.
Put the butter in a large frying pan over medium high heat and add the onions and half of the cumin. Cook about 10 minutes until the onions are nice and soft.
Add the garlic and ginger pastes, and the chili peppers. Stir to combine. Cook 2 minutes. Add in the tomatoes and bring to a simmer. Cook about 5 minutes until the tomatoes have basically become a paste.
Add in the spices including the rest of the cumin and cook 2 minutes. Add the vinegar and stir to combine.
Add in the gnocchi and cauliflower and stir to combine. Add in about 1/4 cup of the reserved pasta water, along with the cream. Toss to combine, adding more pasta water if needed.
Remove from heat and serve. Top with good olive oil and chopped cilantro.