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Gnocchi Gobi

(8 reviews)
Gnocchi Gobi
  • Prep Time 2 hr 0 min
  • Total Time 2 hr 0 min
  • Servings 6
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Gnocchi Gobi

A twist on the Indian dish Aloo Gobi, with gnocchi in place of potato chunks.


pounds Yukon gold potatoes
cup flour
(28 ounce) can Muir Glen™ diced tomatoes
cup Cascadian Farm™ frozen organic garden peas
cloves garlic
tablespoons minced ginger
tablespoon curry powder
head cauliflower
tablespoons butter


  • 1 Make the Gnocchi - Roast the potatoes at 350°F with a little bit of salt and olive oil until tender. Remove the skins and run the potatoes through a ricer, or food mill. Mix 2 cups of the cooked potato with 1 cup of flour. Mix well, but be gentle and do not over mix. Roll the dough into thin logs. With a fork, cut into gnocchi sized pieces. Use either the back of the fork or a gnocchi board to roll the gnocchi into the traditional shape.
  • 2 Roast the Cauliflower - Break up the head of cauliflower into uniformly small pieces. Toss in a splash of olive oil and salt and lay on a baking sheet. Bake at 550°F or as high as your oven will go until browned and cooked through.
  • 3 Make the Sauce - Slice the onions into thin strips. Mince the garlic and ginger. Saute the onions in the butter until very browned. Add the garlic, ginger, and curry powder and mix well. After only one minute, add the tomatoes. Stir well and scrape the bottom of the pan to release any buildup. Add in the peas and simmer for a few minutes.
  • 4 Bring it all together - Boil your gnocchi for about 5 minutes until they are floating and fully cooked. Strain. Gently toss the gnocchi and the cauliflower with the sauce. Garnish with cilantro.
See Step By Step


Gnocchi Gobi

As prepared by The Food in my Beard,

My favorite Indian dish is Aloo Gobi, which literally translates to potato (aloo) and cauliflower (gobi).

Since gnocchi is mostly potato, I thought it might be fun to swap out the potatoes in this dish for some of the succulent little potato dumplings. The switch really lightened up this heavy dish that is often laden with dense potatoes.

Aloo Gobi has enough of a sauce that there was no reason to really change any other aspect of this dish. The peas, cauliflower, and tomatoes were such a natural pairing with the pillowy gnocchi.

Next time you aren’t sure if you want to have Indian or Italian, compromise with a big bowl of Gnocchi Gobi!

Potatoes in food mill

Take the potatoes on a quick trip through the food mill.

Gnocchi dough

Lightly mix with flour until a dough comes together. Do not knead or over mix!

Gnocchi logs

Roll into logs and break off gnocchi sized pieces with your fork.

Using fork in place of gnocchi log

If you don’t have a gnocchi board, no worries – just use a fork.

Uncooked gnocchi

Now, on to the sauce.

Sauce ingredients

Pouring in tomatoes

Put tomatoes in after the spices cook up with the onions and garlic for a minute.

Peas added

And finally, peas.

Floating gnocchi

Boil the gnocchi until they float, then take them out after another minute or two.

Ready to mix

Some roasted cauliflower finishes the recipe. Mix well but be gentle, you don’t want any gnocchi to break after all that work!

Finished Gnocchi Gobi

Gnocchi Gobi on fork

This recipe is a veggie-packed cure for indecisiveness.

Dan Whalen is often surprised by how well Indian and Italian flavors mix. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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Nutrition Information 

No nutrition information available for this recipe
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