Looking for a new and exciting way to enjoy fusion food? Look no further than this delicious Paneer Gnocchi in a Makhani Sauce recipe! This dish is the perfect combination of Indian flavors with an Italian twist (Italians don’t hate me this is yum)! I love making Gnocchi at home and experimenting with different flavors from time to time which led to making this! The gnocchi is eggless and made with a simple dough of flour, paneer, and cream, and they're cooked until they're soft and fluffy. The makhani sauce is made with a rich and creamy blend of tomatoes, onions, garlic, ginger, and spices. This rich gravy with soft gnocchi is so delicious and the flavors work so well together!

This dish is easy to make and it's perfect for a weeknight meal. It's also a great option for entertaining, as it's sure to impress your guests. So give this recipe a try today and see for yourself how delicious Indian fusion food can be!

Happy Cooking!

Servings: 6-8 servings

Prep Time: 30-40 mins

Cooking Time: 30 hour

Chilling time: 1-2 hour

Total Time: 3 hours

Ingredients: 

Eggless Paneer Gnocchi:

• 200g paneer crumbled

• 1/4 cup heavy/light cream 

• 1 cup all-purpose flour; plus more for shaping

• 1/2 tsp red chili powder

• Salt as per taste

• 1/4 tsp pepper

• 1/4 tsp cumin powder

Makhani sauce:

• 1 tbsp ghee

• 1 tsp cumin seeds

• 1 bay leaf

• 1 tsp coriander seeds

• 2/3 cup chopped onions

• 2 tbsp ginger garlic paste or 3-4 cloves garlic and 1/2 inch ginger

• 1 green chili

• 3-4 tbsp cashews

• 1.5 tbsp tomato paste

• 1.5 tsp Turmeric powder

• 1 tsp red chili powder

• 1/2 tsp cumin powder

• 1/4 tsp garam masala

• A pinch of cinnamon powder

• 1/3 cup water

• 1/3 cup milk

• Salt to taste

• 1/4 tsp pepper

• 1/2 tsp sugar

• 1/2 cup grated Parmesan cheese

• 2 tbsp chopped parsley and coriander

Topping:

• Chili flakes

• Grated cheese

Directions:

1. Gnocchi-

   1. In a bowl add flour.

   2. Add all spices- salt, pepper, red chili, and cumin powder.

   3. Add the crumbled paneer. Start mixing it together while crumbling paneer. it should be max the size of a pea.

   4. Add cream and knead it into a dough. The dough will still be tacky but not stick to your skin. it should be able to form a rope.

   5. Wrap the dough in cling wrap and let it rest in the fridge for an hour. I like to make the sauce when the gnocchi is chilling.

   6. Once chilled, take it out and start working on it after 10 mins, Divide the dough into 3-4 pieces and work with one piece at a time, covering the others.

   7. Roll the piece into a long rope, about 3/4 inch thick. Use flour to dust the surface if needed.

   8. Use a knife to cut the rope into 1/2-inch pieces.

   9. Use a fork or gnocchi shaper to shape each piece. You can also just let it be, I like to shape them.

   10. Repeat for the other previously covered pieces.

   11. Boil water with salt. I like heating the sauce when the pasta is boiling to toss them in immediately.

   12. Once boiling, add the gnocchi in batches and let it boil till cooked through. You can check if they’re done once they float up to the water's surface.

   13. Your gnocchi is ready!

2. Makhani sauce:

   1. In a pan, on low-medium heat add ghee.

   2. Add cumin seeds, coriander seeds, and bay leaf, and let it crackle.

   3. Add chopped onion, ginger garlic, and chilis. Cook for 5-6 mins till the onions are translucent.

   4. Add the dry spices, tomato paste, and cashews. Cook it well so there is no raw taste, about 3-5 mins.

   5. Once cooked, add water and mix.

   6. Add salt, pepper, and sugar and mix.

   7. Add milk and mix.

   8. Let it cook on a low simmer for 3-4 mins.

   9. Let it cool and grind it into a fine paste.

3. Add the boiled gnocchi with some pasta water to the hot sauce. Gently mix it to coat the gnocchi in the sauce making sure that you don’t break it.

4. Add the grated cheese and chopped herbs and mix well.

5. Plate the gnocchi on plates and garnish with chili flakes and cheese.

Notes/Tips:

• You can store the gnocchi dough in the freezer for 1 month. Wrap the dough well with plastic wrap and keep. Let it thaw and then repeat the shaping process. It does taste better freshly made but freezing works.

• Make sure you crumble the paneer well.

• Cream helps to keep the gnocchi dough more fluffy than milk. Milk can become too sticky and wet for this dough.

• Don’t overwork the dough. Knead till it forms a dough and isn’t sticky. Over kneading will make it chewy.

• You can make the gravy and keep it in the fridge for 1-2 days before or freeze it and keep for 1 month.