Coconut Curry Gnocchi

I know the title of this post sounds a bit crazy- I’m mixing Indian and Italian dishes! But, trust me on this one, this dinner is amazing.

I was craving gnocchi and I always seem to have a can of coconut milk and gnocchi kicking around, therefore I already knew what the main ingredient was going to be! I also had some cilantro from one of last week’s dinners, as well as a red pepper and container of spinach. Not all ingredients are always kicking around my place but for this recipe, I seemed to have everything I needed.

This dish is filling and flavourful and a great twist on an easy dinner idea. Trust me, I love me some gnocchi with tomato sauce, or gnocchi as mac n’ cheese, or any other variation of gnocchi I can get my hands on, but this took my love for gnocchi to a whole other level.


The coconut curry sauce is very easy to make and packs a punch. Between the pungent curry spices, the creamy coconut milk and the savoury cilantro, it’s hard to beat. For these kind of sauce, I always recommend using a food processor if you have one. Honestly, I don’t know if I would be able to cook or bake anything without mine. You can also use a blender if you don’t have a food processor, but if you’re getting a lot of recipes off my site, please invest in one! I know, I know, I’ve mentioned this in other posts, but seriously, go buy one NOW.

I start this off by boiling a large pot of water for the gnocchi. I then process all the ingredients for the sauce and sauté the peppers for about 8 minutes on medium heat with a bit of olive oil then add the spinach for the last 30 seconds-1 minute. As you know if you’ve ever cooked with spinach, it wilts very quickly into essentially nothing. I used a full handful and got a few strands after sautéing for only 30 seconds, however it’s a great additive for several vitamins and minerals. [Side note: Did you know that spinach is a source for: vitamin K, vitamin A, manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium and vitamin C, as well as dietary fibre, phosphorus, vitamin B1, zinc, protein and choline.] WOW. That right there is why I add the spinach. No harm done! After the sauce is ready and the peppers and spinach are sautéed, I pour the mixture of the two over the gnocchi in a large pan and leave on low heat to warm together for about 5 minutes.


Ingredients: 2 packages gnocchi (can be GF if need be), 1 handful spinach, 1 red pepper. For the sauce: 1/2 can coconut milk, 1/2 cup chopped red onion, 2 small cloves garlic, 2 tbsp mayonnaise, 4 tbsp curry powder, 1/4 cup washed and chopped cilantro.

Instructions: bring water to a boil and add gnocchi when ready. While you are waiting for the water, place coconut milk, onion, garlic, mayonnaise, curry powder and cilantro in a food processor and pulse until smooth and creamy. Cut pepper into ‘ears’ and sauté with 1 tsp olive oil on medium heat. After about 8 minutes, add a handful of spinach and let sauté together for about 30 seconds, until the spinach is wilted and peppers are cooked. Drain water from gnocchi and place in a large pan. Dump sautéed veggies on gnocchi and smother with coconut curry sauce. Top with fresh cilantro.

And there you have it, two countries coming together in a union of incredible flavours!



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