Gnocchi in Awadhi style

Name: Gnocchi in Awadhi style
Total time: 3300 s
Yield: 3 - 4 servings
Cuisine: Indian
Ingredients: Ingredients for Gnocchi:; 3 cups cauliflower florets; 3 cups all purpose flour or wheat flour; 1/2 egg; To taste Salt; As required Water; 1 Cotton cloth; As required Olive oil; 1 tbsp coriander leaves; Ingredients for gravy; 1 small onion; 2 medium size tomatoes; 1 garlic cloves; 2 tbsp raw cashews, soaked for an hour; 1 tsp cumin seeds; 1 maze flower; 2 cardamom; 3-4 cloves; 1/2 tsp turmeric; 1 1/2 tsp chilli powder; 1 tsp curry powder; 1/2 tsp garam masala; 1 cup milk; 1 pinch sugar; 1 tbsp parmesan cheese grated; To taste Salt; As required Some flour for dusting

Inish Issac @InishKitchen

#Recipeticklers #finale
This is a fusion recipe Italy meets India. Gnocchi is an Italian dish, basically fresh pasta mixed in tomato based gravy prepared in Awadhi style. The soft pillowy Gnocchi and the creamy cheese gravy is so satisfying to our Indian taste buds.

Inish Issac @InishKitchen

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Ingredients

55 minutes

3 - 4 servings

Ingredients for Gnocchi:
3 cupscauliflower florets
3 cupsall purpose flour or wheat flour
1/2egg
To tasteSalt
As requiredWater
1Cotton cloth
As requiredOlive oil
1 tbspcoriander leaves
Ingredients for gravy
1small onion
2medium size tomatoes
1garlic cloves
2 tbspraw cashews, soaked for an hour
1 tspcumin seeds
1maze flower
2cardamom
3-4cloves
1/2 tspturmeric
1 1/2 tspchilli powder
1 tspcurry powder
1/2 tspgaram masala
1 cupmilk
1 pinchsugar
1 tbspparmesan cheese grated
To tasteSalt
As requiredSome flour for dusting

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Steps

55 minutes

1

In a food processor mince the florets. Place the minced vegetables inside the cotton cloth and squeeze out all the water. Transfer the minced vegetable to a bowl
2

Now combine the flour, vegetable, salt and egg to form a dough. Here I have use a very small whole egg. If you get free range size egg then better to use half egg. Combine it all and made smooth dough
3

Lightly flour a work surface and transfer the dough on it. Gentle massage the dough with little by little flour until the dough is bit crumbly. Gather the dough together and press it against the bottom of the bowl until you have a uniform mass. Don’t overmix it, or the gnocchi will be tough; the dough should feel very delicate.
4

Take a lemon size dough and roll on the floured surface into a rope about 3/4 inch in diameter. With a sharp knife cut the rope crosswise every 3/4 inch to make roughly 3/4-inch- cylinder gnocchi. Design it as u like. Make sure that each gnocchi do not touch each other. Repeat this process until you run out of dough, re-flouring the work surface as needed. When all the gnocchi have been cut, sprinkle them with a little more flour.
5

Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 4 to 6 minutes or until gnocchi have risen to the top; drain and set it aside.
6

Making of gravy:
Grind the cashew to smooth paste by adding water to form a very tick smooth paste.
7

Roughly chop the onions, garlic and tomatoes. In a wide based pan heat a tsp oil and add in the cumin, cardamom, maze and cloves. Saute until it turn fragrant. Add in the garlic, onions and saute until it becomes translucent. This should take about 5 minutes.
8

Add in the tomatoes along with some salt and allow it to cook and completely breakdown.
9

Add the dry spices (turmeric, chilli powder, garam powder). Cook it for a while until it becomes wonderfully aromat. Add a big pinch of sugar and let it all come together. Switch off the flame and set it aside to cool down.
10

Grind the onions and the spices to smooth paste by adding little water. Put the same pan on heat on medium heat and transfer the paste to the pan, saute it for a while. Add thick cashew paste along with a cup of milk and mix well.
11

Once it starts to boil, reduce the flame add in the Gnocchi and few coriander leaves and sprinkle some parmesan cheese. Tada yummy creamy Awadhi style Gnocchi is ready.