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Home Dish Gnocchi in Awadhi style

Gnocchi in Awadhi style

Name: How to cook Gnocchi in Awadhi style - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 - 4 servings
Cuisine: Us

Introduce

Chef :

Inish Issac

Gnocchi in Awadhi style

#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.

Ingredient

Food ration :

3 - 4 servings

Cooking time :

55 minutes

3 cups

cauliflower florets

3 cups

all purpose flour or wheat flour

1/2

egg

To taste

Salt

As required

Water

Cotton cloth

As required

Olive oil

1 tbsp

coriander leaves

small onion

medium size tomatoes

garlic cloves

2 tbsp

raw cashews, soaked for an hour

1 tsp

cumin seeds

maze flower

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

As required

Some flour for dusting

Cooking instructions

* Step 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

* Step 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

* Step 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.

* Step 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.

* Step 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.

* Step 6

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

* Step 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.

* Step 8

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

* Step 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.

* Step 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.

* Step 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.