Gnocchi Makhani
By Nik SharmaPublished on September 11, 2026
Time
45 minutes
Yield
Serves 4
Ingredients
Gnocchi
2 tablespoons unsalted butter1 tablespoon vegetable oil1 pound shelf-stable gnocchi2 tablespoons waterMakhani Sauce
2 tablespoons unsalted butter1 tablespoon vegetable oil1½ teaspoons garam masala1½ teaspoons Kashmiri chile powder1 teaspoon dried kasoori methi, crumbled½ teaspoon ground cumin3 garlic cloves, minced to paste1 tablespoon grated fresh ginger1 serrano chile, stemmed, seeded, and minced¾ cup tomato paste1 cup heavy cream½ cup plain whole-milk yogurt½ cup water2 teaspoons lemon or lime juice2 tablespoons chopped fresh cilantro leaves and tender stems1 tablespoon unsalted butter, cut into small pieces (optional)Before You Begin
You can substitute a jalapeño for the serrano chile if preferred. A rasp grater makes quick work of turning the garlic into a paste.
Instructions
- Melt 2 tablespoons unsalted butter in 12-inch nonstick skillet over medium-low heat. When butter begins to foam, add 1 tablespoon vegetable oil, then 1 pound shelf-stable gnocchi and 2 tablespoons water. Cover and cook, shaking skillet occasionally, until gnocchi are tender and water has evaporated, about 6 minutes. Uncover, increase heat to medium-high, and cook, stirring occasionally, until gnocchi are golden brown and lightly crisped, 2 to 4 minutes longer. Transfer to bowl and cover to keep warm.
- Melt 2 tablespoons unsalted butter in medium saucepan over medium heat. Add 1 tablespoon oil, then stir in 1½ teaspoons garam masala; 1½ teaspoons Kashmiri chile powder; 1 teaspoon dried kasoori methi, crumbled; and ½ teaspoon ground cumin and cook, stirring constantly, until fragrant, 30 to 45 seconds.
- Stir in 1 tablespoon minced garlic; 1 tablespoon grated ginger; and 1 serrano chile, seeded and minced, and cook until fragrant and lightly sizzling, 1 to 2 minutes. Stir in ¾ cup tomato paste and cook, stirring frequently, until paste darkens to brick-red, 5 to 6 minutes.
- Reduce heat to low. Slowly whisk in 1 cup heavy cream, then ½ cup plain whole-milk yogurt and ½ cup water, until fully incorporated. Cook until warmed through, about 1 minute. Off heat, stir in 2 teaspoons lemon juice and season with salt to taste.
- Add gnocchi to sauce and fold gently until evenly coated. Transfer to serving dish; garnish with 2 tablespoons chopped fresh cilantro leaves and tender stems and 1 tablespoon salted butter cut into small pieces, if using; and serve immediately.
for the gnocchi
for the makhani sauce
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Makhani is the rich, buttery tomato sauce behind India’s classic butter chicken (murgh makhani), and we found it makes an irresistible partner for crispy pan-fried gnocchi. We start the gnocchi in a covered skillet to cook them through, then uncover and crank the heat to brown them into golden, craggy nuggets with a crisp exterior and pillowy center. For the sauce, we bloom garam masala, Kashmiri chile powder, kasoori methi, and cumin in butter and oil to wake up their flavor and then cook down a generous amount of tomato paste until it turns deep brick-red and jammy. Heavy cream and yogurt swirled in off the heat give the sauce its signature velvety richness and gentle tang. Folded together at the end, the crisp gnocchi and luxurious sauce deliver all the comfort of butter chicken in a fast, meatless weeknight dish.
6 Comments