Creamy Kadai Mushroom Gnocchi
Did you know gnocchi is an Italian pasta made from potatoes, egg, and flour and is pronounced NO-KEE? Well, this is one such fusion dish where I have yet again combined the flavors of Italian and Indian cuisines. Fusion is my weakness. I love how different flavors when they come together form delicious recipes. This is one such experiment.
I love mushrooms, so what better way to use it to flavor up the Italian Gnocchi with some Indian spices and flavors. This was basically an experiment, something that I came up with instantly. I wanted something creamy (like always). So I brainstormed I finally settled for Kadai mushroom flavors. Since I did not want to overburden myself I made the task of cooking, pureeing the onions and tomatoes and straining etc. Instead, I used tomato paste. Tomato paste is such a life savior! Since tomatoes have this umami flavor, it instantly adds that punch.
Gnocchi is simply made by boiling potatoes for 20 minutes and cooling it, then peel off the skin, and use a potato ricer or a grater. Now make a well in the middle of the grated potatoes, add in egg yolk, salt as required and enough flour to bring them together to a soft, slightly sticky dough. The dough is then cut into equal portions and rolled into these "snakes" and are cut into small pieces. These small pieces are placed on floured fork and pressed lightly and rolled outward to form a shell-like shape. This prepared gnocchi is then slowly dumped into hot water, increase the flame and allow to cook until the gnocchi floats up and you simply need to fish them out immediately. The more you keep them in the boiling water, they turn denser, which we don't want. This fishing part is my favorite when making gnocchi.
I had no assurance when I started preparing this if it would turn out like I how I imagined. To my surprise, it tasted even better. I was so happy with the outcome. The best part is that if you don't have the time to make gnocchi from scratch, you may use this sauce for your pasta too. It just takes your boring pasta to the next level! I never thought even my little one would devour it. She is such a fussy eater, and she kept peeping on the plate to check if there was some leftover gnocchi. SUPERHIT here! I brought in some for my mom too, she is someone who always keeps everything aside for the kids and my dad, this time she indulged so much that she forgot to keep some for them. I was so happy that this recipe turned out even better than I had anticipated.
I wouldn't say that it isn't time-consuming, it was time-consuming and worth all the effort! Just like the Thalasssry Kakkarotti (Traditional recipe that uses Rice dumplings in a meat gravy). Call in your kids to enjoy a small gnocchi making session, I am sure they will enjoy eating it as much as they enjoyed making gnocchi too. If you have some extra gnocchi dough , shape them and place them on a tray lined with baking paper and allow them to freeze them for an hour and then transfer them to a zip lock and place them in the freezer and use when as and when required, the best part is no need to thaw!
Bring a zest of Indian flavors to your Italian Gnocchi. My family loved it so much that the bowl was wiped out clean, I am sure your family will love this too. Without further ado, let's get started!
Ingredients:
Gnocchi: (Makes for 4 people)
- 3 Medium-sized potatoes (I used 1 super large and one small)
- 1 egg yolk
- 2 cups of All purpose flour (or more)*
- Salt as required
Creamy kadai Mushroom sauce:
- 1 tbsp butter
- 1 tbsp vegetable oil
- 1 tsp ginger garlic paste
- 1 medium Onion, finely chopped
- 3-4 tbsp tomato paste *
- 1/4 tsp Turmeric powder
- 1/2 tsp Kashmiri Red chilli powder
- 1/2 tsp Coriander powder
- 1/2 tsp Garam Masala
- 150-200 gms Tender Chicken Breast (sliced)
- Salt as required
- 1 tsp butter
- 150 gms white button Mushroom, sliced
- 1/4 tsp Red Chilli Flakes
- 3 Puck triangle cheese cubes
- 3 tbsp thick cream
- 3/4 cup full cream milk
- 1 tsp kasuri methi/ dried Fenugreek leaves
Instructions :
To make Gnochhi :
- In a deep vessel boil enough water to immerse the potatoes and boil for 20 minutes.
- Cool them down immediately by putting the drained potatoes into ice cold water.
- After 5 minutes, remove its tender skin and grate them (using the small holes) or use a potato masher for better results.
- Next make a well in the middle, pop in an egg yolk and Sprinkle salt as required and gradually add in your flour 1/2 cup at a time until you get a slightly sticky shapable dough and make them into the shape of a ball.
- Now cut them into similar sized discs and roll them on your counter top using your palms to make the shape of a snake.
- Next cut them into equal, small sized pasta pieces.
- Now take a fork and flour its ends and place a pasta piece and slowly press with your thumb to form an impression.
- Now slowly roll the pasta away from you to form a shell like pasta/dumpling called gnochhi. (to know how to preserve the leftover gnochhi check notes)
- To cook these pasta, allow to boil some water in a vessel and add in your gnochhi pasta, In a couple of minutes your gnochhi will start to float, immediately fish out and place into a steel plate or strainer. *
- Once you have fished out all the gnochhis, prepare your sauce whilst at it.
- Now if you think the gnochhi is sticking to each other, run water through the strainer so that the water helps the gnochhi to keep away from sticking to each other.
To make the sauce:
- In a pan, add butter and oil, next sautee ginger garlic paste for a minute until raw aroma dissappears.
- Add in finely chopped onion add salt and allow to become translucent.
- Next add in tomato paste and all your spices. Mix well and add in your sliced chicken pieces, season and Sautee for 5-7 minutes until tender and no pink color.
- Whilst the chicken cooks add in 1 tsp butter and add in your sliced mushrooms.
- Allow to cook for a couple of minutes, add salt as required and Sautee well.*
- Next add red chilli flakes and triangle cheese cubes and break the cheese down using a Spatula.
- Gradually add the thick cream and pour in your milk and allow to boil.
- Check salt and check for the consistency of the cream, if it is thick, add more milk.
- Finish off with some dried Fenugreek leaves. Voila! Your delicious creamy kadai Mushroom gnochhi is ready to devour! *
Notes :
- *remember that you will be adding cheese that contains salt.
- *did not serve it in a kadai because it is a fusion pasta and I wouldn't want anyone to mistake it for curry. Haha🙈
- *You may use the same sauce for your store bought pasta too 🤤
- *Do not keep the gnochhi in the boiling water for too long, or else they turn dense.
- *If you have some extra gnocchi dough , place them on a tray lined with baking paper and allow them to freeze them for an hour and then transfer them to a zip lock and place them in the freezer and use when as and when required, the best part is no need to thaw!
- *I used chicken breast as protein, you may use prawns etc.
- *You may use fresh tomatoes for this recipe but you need to sautee it with ginger garlic-onion and then, grind and strain. I made it simpler by using tomato paste. 😁
