Gnocchi Tikka Masala

1 - Preheat
Place a large saucepan over a medium heat.
2 - Butter it up

Add 30g of butter to the pan and allow to foam before adding in 1 tsp of cumin seeds, 1
tsp of coriander seeds, 2 green cardamom pods and 2 cloves. Fry everything together
for 1-2 minutes until aromatic.
3 - Chop Chop
Peel and finely slice 1 red onion, 2 cloves of garlic and 20g of ginger. Thinly slice 1
green chilli.
4 - Flavour time
Add the onion and aromatics to the pan along with a pinch of salt and cook for a further
3-4 minutes, until the onion starts to turn golden brown.
Timer Instruction: Hey, that's the timer for the onion, it should be starting to go golden
brown.
5 - Make your sauce
Add 2 tbsp of tomato paste, 200 ml of double cream, 1 tbsp of honey and 2 tsp of garam
masala to the pan and stir well. Bring to a simmer, then reduce the heat to low.
6 - Add the Gnocchi
Tip 500g of gnocchi into the sauce along with 200ml of water, then simmer for 4-5
minutes until the gnocchi is tender and the sauce has reduced by S. Prepare the roast
gem while you wait.
Timer Instruction: Hey, that's the timer for the gnocchi, it should be cooked and tender.
7 - Roast your gem
Place a small frying pan over a high heat. Halve 2 heads of gem lettuce and add to the
pan along with 1 tbsp of vegetable oil and a pinch of salt.
8 - Colour is key
Cook the gem on one side for 2 minutes until a deep golden brown, before flipping and
repeating on the second side.
9 - Serve up

Adjust the seasoning of the gnocchi to your taste before dividing it between bowls
alongside the roasted gem lettuce. Enjoy!

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