Ingredients

• 2 cups - Uncooked Potato Gnocchi
• 1 cup - Pumpkin Puree
• 1/2 cup - Yogurt
• 5-6 Dried Red Chillies
• 1 tbsp - Lemon juice
• 1 tsp - Black Pepper
• 1/4 cup - Mascarpone Cheese
• 1/4 cup - Cheddar Cheese
• 1/4 cup - Mozzarella Cheese
• 4 - Large Tomatoes
• 2 tbsp - Oil
• 1 - Large Onion, chopped
• 3-4 - Large Garlic pods, minced
• 1/4 tsp - Mace powder (optional)
• 1/4 tsp - Cardamom powder (optional)
• 2 tbsp - Butter
• 2 tbsp - Double cream

How to Make Gnocchi in pumpkin chilli sauce -

• Boil Gnocchi in 4 cups of water with 1 tsp oil and a pinch of salt for 4-5 minutes and simmer it for 2-3 minutes.
• Drain and keep it aside.
• Preheat oven at 170 degrees C.
• Heat oil in a pan, fry minced garlic and chopped onions.
• When it turns translucent, add chopped tomatoes and cook it covered till it becomes soft.
• Add salt and red dried chilly into it and simmer it further for 5-6 minutes.
• Throw in mascarpone cheese and simmer it for the next 10 minutes.
• Turn off the flame.
• Blend it in a blender and allow it cool down.
• Strain through a sieve to form a smooth texture.
• Heat butter in a pan and pour in tomato puree.
• Add pumpkin puree and cook on a medium flame for 4-5 minutes.
• Turn off the flame.
• Now, in a baking dish, pour this mixture.
• Add in the cooked gnocchi and mix well.
• Top it up with cheddar and mozzarella and sprinkle some red chilly flakes over it.
• Bake in a preheated oven for 20-25 minutes.
• Take off and sprinkle double cream on top.
• Serve it hot.
• Recipe courtesy: UK Rasoi