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Curry Gnocchi

updated

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Ingredients for 4 servings:

  • oil
  • 250 g mushrooms, optional
  • 150 g peas, optional
  • 150 g leaf spinach, optional
  • 1 bell pepper(s), optional
  • 1 can coconut milk
  • vegetable broth
  • 1 pack of gnocchi
  • curry powder
  • 1 tbsp tomato paste
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan, coconut, easy

You can choose any vegetables you like or leave them out entirely. I found the combination here very delicious! You can also adjust the quantity to your liking. Briefly fry the vegetables in a pan with a little oil. Deglaze with the coconut milk and add enough vegetable stock to cover everything (approximately 2:1 coconut milk to vegetable stock ratio). Add the gnocchi and tomato paste. Season with curry, salt, and pepper. Simmer until the gnocchi are cooked through. I sprinkled some flaxseed on top for decoration.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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