· recipe ·

Paneer Gnocchi in Malai Kofta Sauce

Name: Paneer Gnocchi in Malai Kofta Sauce
Prep time: 35 min
Cook time: 115 min
Total time: 150 min
Yield: 4 servings
Ingredients: 1 lb 5 oz Russet potatoes; 9 oz Paneer; 1 cup All-purpose flour; 1 Large egg yolk; 2 tsp Fine table salt; 28 oz Canned tomatoes; 1 cup Raw cashews; 1 cup Heavy cream; 1 medium Yellow onion; 3 cloves Garlic; 3/4 oz Fresh ginger; 3 Tbsp Unsalted butter; 1 Tbsp Garam masala; 1 Tbsp Dried fenugreek leaves; 1/4 tsp Ground black pepper; 3/4 oz Fresh cilantro; 1/3 cup Slivered almonds

Paneer stays firm when heated, giving these dumplings a different texture from those made with soft ricotta.

type: Paneer · Potato
sauce: Tomato · Cream

Time and servings

Prep: 35 min
Cook: 115 min
Total: 150 min
Servings: 4

Nutrition per serving

Calories: about 980
Protein: 31 g
Fat: 66 g
Carbs: 74 g

Bake and rice the potatoes
Pierce the potatoes and bake at 425°F220°C until tender. Peel them while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.
Prepare the paneer
Finely grate the paneer, then pulse it briefly in a food processor until the crumbs are even and no firm cubes remain. Keep the cheese cool and crumbly rather than blending it to a paste.
Mix the paneer-potato dough
Combine the warm potato with the paneer crumbs, egg yolk, and 1/2 tsp3 g of the salt. Fold in the flour just until cohesive.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
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Soften the sauce base
Dice the onion, thinly slice the garlic, and finely grate the ginger. Melt the butter and cook the onion until soft; add the garlic, ginger, garam masala, and black pepper for the final 2 minutes.
Simmer and blend the sauce
Add the tomatoes and cashews and simmer until the cashews soften and the sauce thickens. Take the saucepan off the heat and blend smooth with an immersion blender. For a heat-safe countertop blender, cool the sauce slightly, blend in small loads, and vent the lid as its manufacturer directs; return it to the saucepan. Stir in the cream and crushed kasuri methi over low heat and bring to a gentle simmer.
Heat the cooking water
When the sauce is nearly ready, bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Poach the gnocchi
Lower in the shaped paneer gnocchi and cook until they float and remain buoyant for 1 minute. Lift them out and drain.
Finish in the sauce
Fold the hot gnocchi through the tomato-cashew cream over low heat for 1 minute. Chop the cilantro and scatter it over the servings with the slivered almonds.