Lunch: Indian-Style Gnocchi

Ingredients

3 large Yukon Gold potatoes
1 1/2 to 2 cups all-purpose flour, plus more for dusting
1/2 cup grated Parmesan cheese
1 tablespoon dried fenugreek leaves
1 tablespoon garam masala
1 teaspoon smoked paprika
A pinch of salt
A pinch of pepper
1 egg, lightly whisked

Instructions

For the gnocchi: Put the whole potatoes into a large pot and cover with water. Bring to a boil and cook until they are tender when pierced with a fork. Let them cool slightly, remove the skins and put them through a food mill or ricer directly onto a floured work surface. Add the Parmesan, fenugreek, garam masala, paprika, salt, pepper and egg and gently begin to knead, adding flour as you go. You may not need all the flour, so add it in increments. Continue to knead until a loose dough forms, taking care not to overwork it as it will become tough. Cut the dough into 3 or 4 big pieces, and then roll each piece into a long rope, about 1/2-inch in diameter. Cut each rope into 1-inch pieces and gently roll along the tines on the back of a fork to create a ribbed appearance. Cover with a cloth until ready to cook.
For the mushrooms: Melt the butter in a large skillet over medium-high heat. When it begins to foam, add the onions and saute until softened, about 3 minutes. Add the garam masala and stir. Add the mushrooms and continue to saute until golden brown, 6 to 8 minutes. Pour in the wine and stir and cook until it has reduced slightly. Pour in the cream, stir well and season with salt. Allow to reduce until the cream has thickened and coats the back of a spoon, 5 to 6 minutes. Stir in the arugula and let it wilt. Keep warm until ready to serve.
To finish the dish: Bring a large pot of water to a boil and add some of the gnocchi. Avoid crowding by cooking them in batches. When they float to the surface, remove then with a slotted spoon and drain. Spoon the gnocchi into shallow bowls and ladle some sauce over them. Garnish with shavings of Parmesan and pepper.

Share Indian-Style Gnocchi

Related recipes

PCOS Friendly Garlic Butter Naan Bread

PCOS Friendly Piadina Romagnola Recipe

PCOS-Friendly Pão de Queijo (Brazilian Cheese Bread)

PCOS-Friendly Pão Alentejano (Portuguese Country Bread)

PCOS-Friendly Parotta (Indian Layered Flatbread)

PCOS-Friendly Pan de Bono (Colombian Cheese Bread)

PCOS-Friendly Naan Bread with Almond Flour

Belgian Waffle Style PCOS Friendly Yeasted Protein Pancakes

PCOS Friendly Christmas Cookie Ice Cream Style Pancakes

PCOS Friendly Cookie Dough Ice Cream Inspired Protein Pancakes

Are Chaotic Mornings Sabotaging Your PCOS Management?

You know the drill: Alarm goes off. You hit snooze. Rush around frantically. Skip breakfast AGAIN because there's no time. By 10am, you're hangry, your blood sugar is all over the place, and your PCOS symptoms are already acting up.

Sound familiar?

Introducing: The 60-Minute PCOS Breakfast Solution

Finally – a meal prep system designed specifically for women with PCOS who refuse to let chaotic mornings derail their health goals.

In just ONE hour on Sunday, you can transform your entire week:

• ✅Prep 5 hormone-supporting breakfasts for the entire week
• ✅Eliminate morning decision fatigue and breakfast stress
• ✅Start every day with blood sugar-stabilizing nutrition
• ✅Never skip breakfast again (even on your busiest days)

"I went from skipping breakfast 4 days a week to having delicious, hormone-supporting meals ready every morning. My energy is more stable and my cravings have disappeared!"

– Sarah M.

Stop letting chaotic mornings control your health.

Get your hormone-happy mornings starting this Sunday.

→ Get Your 60-Minute Solution Now