EASY INDIAN BUTTER GNOCCHI WITH SPINACH

INGREDIENTS

• 400 grams (3/4 lb) Gnocchi, store-bought (I used potato)
• 2-3 cups roughly chopped fresh baby spinach (or kale)
• Garnish: minced parsley or cilantro

SAUCE

• 3 tablespoons butter
• 1 medium onion, chopped
• 1 tablespoon minced garlic (3 cloves)
• 1 3/4 cups tomato sauce (bottled or homemade) - 15 oz.
• 1/2 - 1 cup half & half cream

SEASONINGS FOR SAUCE

• 1/2 teaspoon cayenne pepper (or more if you like very spicy)
• 1 teaspoon Garam Masala
• 1 tablespoon Tandoori Masala (or curry powder)
• 1 teaspoon Curry powder

INSTRUCTIONS

1. BOIL GNOCCHI: as per package instructions (e.g. put in lightly salted boiling water and boil for 2-3 minutes until they float to top). Drain and set aside.
2. MAKE SAUCE: While Gnocchi are boiling, melt butter in skillet on Medium. Add onions and garlic and cook 4-5 minutes until onions are soft. Stir in seasonings for sauce. Add tomato sauce and cream and cook on medium for 5 minutes to develop flavours. Stir in spinach until it wilts (30-40 seconds).
3. FINISH DISH: Stir in cooked gnocchi until heated through (2 minutes). Taste and adjust seasonings, adding salt if needed or more spices. Garnish with parsley or cilantro and serve with warm Naan (Indian bread) if desired.

FULL RECIPES

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