If you love classic Indian comfort food, you have got to try my brand new original creation: Butter Makhani Gnocchi! 🌟 We are taking soft, pillowy Italian potato gnocchi, frying them until golden-crisp, and smothering them in a rich, velvety, aromatic Indian makhani gravy. It’s the ultimate comfort fusion meal you didn't know you needed! 👇 THE DETAILED RECIPE IS PINNED IN THE COMMENT SECTION BELOW! 👇 If you loved this fusion recipe, don't forget to hit that LIKE button, leave a comment, and SUBSCRIBE to Ekta's Food Lab for more creative kitchen experiments! #gnocchi #makhani #indianfusion #buttermasala #pasta #desifood #makhanigravy #pastalovers #indiancooking #gnocchirecipe #fusionrecipes #quickindiandinner #desitadka #fusioncooking #ektasfoodlab
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Testy❤
Looks delicious 😋
✨ BUTTER MAKHANI GNOCCHI RECIPE ✨ Ingredients: • 1 pack Potato Gnocchi • Butter & Oil for frying • Base: 1 medium Onion, 1-inch Ginger, 4 Garlic cloves, 1 Green Chili, 10–12 soaked and peeled Almonds, 3 medium Tomatoes • Secret Color: 1 small piece of Beetroot • Spices: 1/2 tsp Haldi (Turmeric), 1 tsp Mirchi (Chili Powder), 2 tsp Dhania (Coriander Powder), 1 tsp Garam Masala, a pinch of Sugar, and Salt to taste • Finish: 2 tsp Heavy Cream (or Half-and-Half) & Kasuri Methi • Garnish: Yogurt drizzle & Fresh Coriander Method: In a clean pan, fry your gnocchi in butter until golden and slightly crisp. Set aside. Next, sauté the onions, ginger, garlic, chilies, and almonds until soft. Add tomatoes, salt, and the beetroot piece. Cook until mushy, cool down, and blend into a completely smooth, velvety puree. Now, pour the puree into the hot pan with more butter, then add all the spices with some sugar and water. Mix it all together and cook until the oil separates. Then, mix in the kasuri methi, half-and-half (or heavy cream), and the gnocchi. Simmer for 2 minutes. Plate it up, drizzle with yogurt, sprinkle fresh coriander, and dive in! Let me know in the comments if you’re trying this tonight! 👇