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
Take the potatoes on a quick trip through the food mill.
Lightly mix with flour until a dough comes together. Do not knead or over mix!
Roll into logs and break off gnocchi sized pieces with your fork.
If you don’t have a gnocchi board, no worries – just use a fork.
Now, on to the sauce.
Put tomatoes in after the spices cook up with the onions and garlic for a minute.
And finally, peas.
Boil the gnocchi until they float, then take them out after another minute or two.
Some roasted cauliflower finishes the recipe. Mix well but be gentle, you don’t want any gnocchi to break after all that work!
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!