Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
One-Pan Veggie Samosa Gnocchi
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 835
- Total Fat
- 31 g
- Saturated Fat
- 13 g
- Carbohydrates
- 122 g
- Dietary Fiber
- 18 g
- Sugar
- 26 g
- Protein
- 22 g
- Cholesterol
- 54 mg
- Sodium
- 1628 mg
This quick, easy dinner takes everything you love about a vegetable samosa and turns it into a one-pot weeknight meal. The real magic comes from a few smart shortcuts: shelf-stable potato gnocchi add hearty texture without any extra cooking, while frozen peas and carrots cut down on prep time. To finish, a layer of buttery frozen pie crust goes on top before baking, creating that golden, flaky finish that classic samosa pastries are famous for.
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 835
- Total Fat
- 31 g
- Saturated Fat
- 13 g
- Carbohydrates
- 122 g
- Dietary Fiber
- 18 g
- Sugar
- 26 g
- Protein
- 22 g
- Cholesterol
- 54 mg
- Sodium
- 1628 mg
Ingredients
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Directions
- Position a rack in the center of the oven and preheat to 425 degrees F.
- Melt 2 tablespoons of the ghee in a large ovenproof skillet over medium heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic, chile, turmeric, cumin seeds, garam masala and 1/2 teaspoon kosher salt and cook, stirring frequently, until aromatic, about 1 minute.
- Add the gnocchi, chickpeas and peas and carrots to the pan and cook, stirring frequently and scraping the bottom of the pan, until the peas and carrots have defrosted, 2 to 3 minutes. Pour in the broth and bring to a simmer. Cook, stirring frequently, until the broth has thickened and reduced slightly, about 5 minutes. Remove from the heat.
- Heat the remaining 1 tablespoon ghee in the microwave until melted, about 30 seconds.
- Gently unroll the pie crust over a clean surface. Brush with the melted ghee and sprinkle with the flaky salt. Cut two perpendicular slits in the center of the pie crust to form a small X. Place over the gnocchi in the skillet, leaving a small border around the edges of the skillet uncovered.
- Bake until the crust is golden brown and baked through, 18 to 20 minutes. Let cool slightly, then divide between serving bowls. Top with cilantro, yogurt and chutney to taste and serve.
