Thai meets Italian in this soothing and spicy Red Thai Curry Gnocchi recipe. This delish dish is comfort food with a kick, and it’s super fast and easy to whip together. It’s also gluten-free and vegan (dairy-free and no meat products)!
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) 😉
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.
You can make your own red thai curry paste … but I like to keep this recipe fast and simple by using this gluten-free red curry paste.
This Red Thai Curry Gnocchi is so easy to make that I only have one helpful hint for you with this recipe: if you’re like me and get distracted easily, set a timer for 2 minutes after you put the gnocchi in the salted water to boil. They’ll only take 2-3 minutes to cook, and you’ll know they’re done when they pop to the top. I love it – no guesswork there! BUT … if you let them sit there too long because something drew your attention away for a few minutes, you’ll have some mushy gnocchi on your hands. Been there, done that. Luckily, I followed my own advice this time.
If you’re looking for another gnocchi recipe, you can also try my Easy Gnocchi with Sun Dried Tomatoes, Spinach and Bacon.
OR my Vegan Pan-Fried Gnocchi with Mushroom Cream Sauce!
NOTE: most potato gnocchi contains wheat. If you’re eating gluten-free, read the ingredients to make sure it’s a gluten-free gnocchi.
I make this in my cast iron skillet, but any skillet will work. If you’re in the market for a cast iron skillet, Amazon has the 10-inch Lodge one majorly on sale right now! It’s normally $26.68, but it’s on sale for $11.32 (as of Jan 29, 2018)!
Pin/save this recipe and let me know if you make it! That always makes my day!!
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Looking for More Easy, Delicious Vegan Recipes?
Red Thai Roasted Cauliflower Steaks
Vegan tomato basil soup (it’s whole30-compliant too!)
Orange Chocolate Mocha Skillet Cake
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 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) (about 13 1/2 oz; 400 ml)
- 1 tsp sugar
- handfull of spinach leaves (chopped if desired)
- 1/4 tsp gluten-free soy sauce
- salt and pepper to taste
Ingredients
|
|
- Bring a pot of salted water to a boil
- While you're waiting for the pot to boil, wash and cut veggies
- In a medium-large skillet, saute the sliced onions and minced garlic in 2 Tbsp olive oil for 2-3 minutes
- Add mushrooms; saute until oil absorbed
- Add tomatoes and saute for 2 minutes
- 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)
- Add red thai paste
- Add full can of coconut milk and then stir in sugar and soy sauce
- Add spinach leaves
- When gnocchi is done, drain and then add to finished sauce. Stir, serve and enjoy!
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This is hands down one of the best meals I have ever had. One of the easiest too!! This is absolutely the ultimate comfort food…completely healthy comfort food!
The author can make this even more popular by making this a one dish meal. After sauteeing the onions garlic mushrooms together, i added the remaining ingredients including the dry gnocche and cooked it for several more minutes and the gnocche was plump and soft. Perfect!
This was so delicious. I did add some chili garlic sauce to add some zip. Will make again and again!
Thank you so much! I’m glad you enjoyed it, and I’ll have to try your one pot suggestion!!
Do I drain the water after boiling gnocchi?
Yes, drain it as soon as it’s done … then add to the veggies/sauce. I hope you enjoy it. Please let me know if you have any other questions! Thanks, Kelly
Omg I just made this and it was SO GOOD. Followed the recipe exactly and it’s great! Adding it to my regular meals!
I am so glad you enjoyed it!!! Thank you for letting me know. You just made my day!! 🙂
I have a can of condensed coconut milk! What do I do!
I haven’t cooked this with condensed coconut milk, but it’s thicker and sweeter than regular coconut milk. I think you could try using it as a substitute, but I would leave out the optional 1 tsp of sugar in the recipe. Since the condensed milk is thicker (and sweeter), maybe you could use about 2/3 condensed coconut milk and 1/3 water … so since a typical can of coconut milk is 13.5 oz, you could try about 1 cup condensed milk and about 1/3 cup to 1/2 cup water (depending on how thick you want the sauce). I hope that helps! Please let me know how it works out!! – Kelly
This looks delicious! For someone with a mushroom allergy, what do you think would work as a substitute for the mushrooms?
Hi Jack – a lot of people have been sharing about making this recipe on Pinterest. 🙂 Due to not having one of the recipe’s vegetables in the house at the time (or an aversion or allergy to one), several people have shared that they either left one ingredient out (like mushrooms) or substituted one for something else they had on hand. One subbed mushrooms for broccoli and peppers and loved it; another left out the tomatoes; another added water chestnuts. I think you can’t go wrong by leaving out the mushrooms! Please let me know what you think if you make it.
My husband and I both enjoyed this recipe. Thank you for sharing it. I followed the recipe exactly and it was delicious. After trying it, we decided to add a drained can of cannellini beans to make it a little more filling as the main dish. We will make this again often.
I’m so glad that both you and your hubby enjoyed it!! Thank you for letting me know … and good idea with the beans! 🙂
This recipe looks amazing and I am so excited to try it out! I was just wondering if I can make this dish a day ahead of time & if it would still taste as good served the following day.
I have eaten leftovers of my Red Thai Curry Gnocchi recipe the next day, and it’s delicious. As with any pasta, the gnocchi is a little mushier. A possible solution is to make everything but the gnocchi the day ahead … and then boil the gnocchi the day you serve it. Once you bring a pot of water to a boil, the gnocchi only takes about 2 minutes to boil. 🙂 Let me know how it works out for you!! Thank you 🙂
I would totally make this for my meal prep! How long will this last in the fridge?
Hi Jena – the veggies and sauce can be made ahead and will last several days in the fridge. I’d make the gnocchi the day of (it only takes 2 minutes after you bring the water to a boil). You CAN make the gnocchi ahead of time, but it gets a little mushy, in my experience. With that said, I’ve definitely made this for dinner and eaten leftovers a day or two later. 🙂
Kelly- This was absolutely delicious! I plan on making this MANY more times in the future. The PERFECT healthy meal.
Stephanie – thank you so much for taking the time to send this comment. I really appreciate it, and I’m so glad you loved it!!!! Enjoy 🙂 And thank you again! – Kelly
Made this tonight, used brown sugar and added some shredded chicken through it. It absolutely delicious perfect for a Saturday night.
I loved this posts! I read your blog fairly often and you’re always coming out with
some great stuff! I shared this on my Facebook and my followers loved it!
Keep up the good work!:)
For someone who’s only very recently changed to a vegan diet I sometimes struggle to know what to cook. This is hands down the best recipe I have tried since changing my diet, I will be doing this time and time again, definitely going to be a favourite! Quick and easy after a long day at work and didn’t have to change anything at all with the recipe … absolutely delicious!!
Nikki, I’m so glad you liked it! You made my day!!! Thank you so much for taking the time to leave your sweet comment. And good luck with the change to a vegan diet. 🙂 – Kelly
Planning to make this for my book group. Any suggestions on what to serve with it?
Hi Hope – thank you for asking. Bread (regular or gluten-free) is particularly delicious dipped in this broth! Keeping with the red thai theme and keeping it vegan, you could make my red thai cauliflower steaks (as “steaks” or cut up the cauliflower into smaller pieces). If you don’t need to keep it vegan, you can add some roasted or rotisserie chicken to the main dish. Would love to hear what you end up serving and how it goes. Enjoy!
This is now one of my go-to dishes for myself. Sometimes I use everything on the list, sometimes I omit things that I don’t have, and sometimes I add extra veggies. No matter which way I cook it, it always turns out great. Thank you so much for this recipe.
Thank you so much, Dawn! It’s an easy, versatile go-to, and I’m so glad you enjoy it. I really appreciate you taking the time to go online and let me know. You made my day!!! 🙂 – Kelly
I’m making this tonight! Except, I’ll be adding rotisserie chicken and minced ginger to the recipe. I think I’ll serve it with some naan bread for dipping. I can’t wait to try this later tonight! We’ve never had gnocchi, so I’m interested in finally trying it. Thank you for this recipe!
Hi Krystal – THANK YOU! And how did it go??
I only have green curry paste in my fridge at the moment. Think that might work? If I try it, I’ll let you know how it turns out! Thanks for a delicious recipe!
Hi Molly — I have been wanting to try it with green curry paste … but I haven’t yet! If you do, PLEASE let me know how it turns out! THANK YOU!! 🙂
This recipe is incredible! We made it as part of my parent’s anniversary dinner and they are obsessed! Definitely will make this again, maybe with homemade gnocchi next time!
I made this tonight. I’m retired so I have a lot of time and make my own ricotta and then ricotta gnocchi. I also live alone. Tonight I made the full amount of sauce and cooked one portion of my gnocchi. Then I added one cupful of the sauce to a small warm pan and added the gnocchi. The other change I made was to use frozen chopped spinach as a large bag of fresh spinach would be too much for me to use. The meal was delicious. I have some leftover stir fried prawns and veg in the fridge so tomorrow night’s dinner will be a cupful of this sauce added to the prawns and veg. The rest will be frozen in two single portions to use in the future.
A wonderful addition to my regular choices.