Potato gnocchi pan-fried until golden and crisp, then tossed in brown butter with sage and parmesan. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 1 hour 15 minutes.
Prep 30 min Cook 45 min Serves 4 Medium
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧀Butter3 tbsp
🧂Salt1 tsp
🧄Garlic2 cloves, sliced
🥔Potato700 g floury
🧀Parmesan Cheese1/3 cup
🌾All-Purpose Flour1 cup
🌿Sage8 leaves
Optional extras
🍅Cherry Tomatoes1 cup, optional
Instructions
1
Boil the potatoes whole until tender, peel and rice them while hot.
2
Mix in flour and salt to a soft dough without overworking; roll into ropes and cut into pillows.
3
Cook the gnocchi in salted boiling water until they float, then lift out.
4
Drain well and fry in butter in a single layer until crisp and golden.
5
Add sage and garlic and cook until the butter browns; finish with parmesan.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Dry the gnocchi well before frying so they crisp instead of steaming.
