Gnocchi in pumpkin chilli sauce -

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Baingan Chutney , Best Punjabi Keri ka Achaar, Easy Plain Punjabi Keri ka Achaar

Rate This Recipe
4

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