Red Thai Curry Gnocchi

I was inspired to create this recipe after Caesar’s Kitchen sent me a sample of its frozen gnocchi to test. It’s vegan, gluten-free, and the company has been run by the same family for over 50 years. so I had to give it a try! My first thought for gnocchi is something Italian. But that’s been done. And I’ve been craving Thai food lately, so I thought: why not do a Thai-Italian mash up? And voila! (just to throw some French in there).

Red Thai Curry Gnocchi

The night I created this recipe, I wasn’t feeling well. It was cold and damp, and my sinuses were complaining. This Red Thai Curry Gnocchi didn’t take much time or effort to make and brought soothing, flavorful sinus relief. It was the perfect elixir for body and soul.



  • 1 package g-f potato gnocchi (4 servings) (if you're eating gluten-free, read the label to make sure it's g-f)
  • 2 Tbsp olive oil
  • 1/2 onion (sliced thin)
  • 1 clove garlic (minced)
  • 4-5 mushrooms, sliced thin
  • 10 cherry tomatoes (halved)
  • 2 Tbsp red thai curry paste
  • 1 can coconut milk (regular, full fat)
  • 1 tsp sugar
  • Handfull of spinach leaves (chopped if desired)
  • 1/4 tsp gluten-free soy sauce
  • Salt and pepper to taste


  1. Bring a pot of salted water to a boil.
  2. While you're waiting for the pot to boil, wash and cut veggies.
  3. In a medium-large skillet, saute the sliced onions and minced garlic in 2 Tbsp olive oil for 2-3 minutes.
  4. Add mushrooms; saute until oil absorbed.
  5. Add tomatoes and saute for 2 minutes.
  6. Add gnocchi to your now boiling pot of water and cook per package's instructions (typically you boil 2-3 minutes, until it pops to the top of the water).
  7. Add red thai paste.
  8. Add full can of coconut milk and then stir in sugar and soy sauce.
  9. Add spinach leaves.
  10. When gnocchi is done, drain and then add to finished sauce. Stir, serve and enjoy!

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