Description
A delightful blend of traditional tikka masala flavors with pillowy gnocchi, all roasted together for a hearty and satisfying meal.
Ingredients
Scale
- 1 package gnocchi (store-bought)
- 1 cup cashew cream (soaked and blended raw cashews)
- 2 cloves garlic, chopped
- 1 onion, chopped
- 1 tablespoon fresh ginger, grated
- 1 cup canned tomatoes
- 1/4 cup fresh herbs (cilantro or parsley)
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 cup mushrooms (cremini or button), chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a skillet, heat olive oil over medium heat and sauté garlic, ginger, and onions until fragrant and translucent.
- Add the mushrooms and sauté until golden brown and tender, about 5–7 minutes. Season with salt and pepper.
- In a blender, combine soaked cashews, canned tomatoes, garam masala, cumin, coriander, and a pinch of salt. Blend until creamy, adding water if needed for a smoother texture.
- Toss the gnocchi and sautéed mushrooms with the cashew sauce on the prepared sheet pan. Spread evenly.
- Roast for 20–25 minutes, stirring once halfway through, until the gnocchi are crispy and golden.
- Remove from the oven and garnish with fresh herbs. Serve hot!
Notes
For a lighter option, substitute cashew cream with coconut milk. Ensure the sheet pan isn’t overcrowded for even roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg
Keywords: gnocchi, tikka masala, vegetarian recipe, sheet pan dinner