Coconut Curry Gnocchi with Chickpeas and Spinach
With years of curry-making experience under my belt, I can’t wait to share my latest obsession: Coconut Curry Gnocchi. This dish is truly one-of-a-kind! In just 20 minutes, you will have pillowy soft gnocchi coated in a rich, creamy curry sauce. The addition of chickpeas brings plant-based protein and a lovely texture, while fresh spinach enhances the nutritional profile. Feel free to add any veggies you enjoy — sliced red peppers are a personal fave!
Coconut Curry Gnocchi Ingredients
- Gnocchi (uncooked) — Find this near the pasta. Gnocchi is very cheap! You just need one 16-oz package.
- Chickpeas — I use canned for convenience. Make sure to drain and rinse.
- Fresh Spinach – Pile on the spinach! I use around 3 cups, but you could add even more since it wilts down so much.
- Small onion — I don’t recommend using a huge onion for this recipe. The onion flavor should be subtle.
- Vegetable broth (or water)
- Full–fat Coconut Milk — I highly recommend full-fat for the best taste. Try to get a good quality version. I find the cheaper ones tend to be less creamy and have much more separation.
- Red curry paste — This will definitely add some heat, depending on what brand you use.
- Spices: Curry powder, coriander, red pepper flakes, salt & pepper to taste – If you prefer less heat in your recipe, omit the red pepper flakes.
How to Make Coconut Curry Gnocchi
1. Sauté the Aromatics
Heat coconut oil in a large skillet over MEDIUM heat. Add onion and cook 3–4 minutes, until translucent. Stir in garlic and ginger; cook another 30 seconds until fragrant.
2. Add Spices
Turn heat to LOW. Sprinkle in curry powder, coriander, and red pepper flakes (optional). Add red curry paste. Stir for 60 seconds to toast the spices and release their aroma.
3. Simmer Chickpeas
Bring heat back up to MEDIUM. Pour in vegetable broth and chickpeas. Stir well, scraping up any bits from the pan. Bring to a gentle simmer, covered, for 5-7 minutes to soften the chickpeas.
4. Add Coconut Milk & Gnocchi
Stir in coconut milk and gnocchi. Cover and simmer for 2-4 minutes, stirring occasionally, until gnocchi are tender and sauce has thickened slightly.
Tip: Make sure to check your gnocchi after a few minutes of simmering so they don’t overcook.
5. Finish With Greens & Serve
Turn OFF heat. Stir in spinach until just wilted. Optional — Add lime juice. Season with salt and pepper to taste.
Spoon into bowls with rice and garnish with toppings if desired. This is great with some veggies, bread, and/or naan on the side. Enjoy!
What Pairs well with Coconut Curry Gnocchi
I like to serve this dish either on its own or over rice. You can also have a piece of crusty bread on the side if you’d like. This pairs great with a side of roasted veggies like garlic green beans, broccolini, or maple-glazed roasted beets and carrots.
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Coconut Curry Gnocchi with Chickpeas and Spinach
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Ingredients
- 1 tbsp coconut oil or olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tsp curry powder
- 1/2 tsp coriander
- 1/4 tsp red pepper flakes optional, for heat (curry paste will also add heat)
- 1 tbsp red curry paste
- 1 cup vegetable broth or water
- 15 oz can of chickpeas drained and rinsed
- 13.5 oz can coconut milk (full-fat for creaminess)
- 16 oz package gnocchi (store-bought or homemade)
- 2 big handfuls baby spinach about 3 cups
- 1 tbsp lime juice optional
- salt and pepper to taste
Optional
- Chopped peanuts for garnish (optional)
- Fresh parsley or cilantro for garnish (optional)
- Basmati or brown rice for serving
- Warm bread or naan for serving
Instructions
Sauté the aromatics
- Heat coconut oil in a large skillet over MEDIUM heat. Add onion and cook 3–4 minutes, until translucent. Stir in garlic and ginger; cook another 30 seconds until fragrant.1 tbsp coconut oil, 1 small yellow onion, 3 cloves garlic, 1 tbsp fresh ginger
Add spices
- Turn heat to LOW. Sprinkle in curry powder, coriander, and red pepper flakes (optional). Add red curry paste. Stir for 60 seconds to toast the spices/curry paste and release their aroma.2 tsp curry powder, 1/2 tsp coriander, 1/4 tsp red pepper flakes, 1 tbsp red curry paste
Simmer chickpeas
- Bring heat back up to MEDIUM. Pour in vegetable broth and chickpeas. Stir well, scraping up any bits from the pan. Bring to a gentle simmer, covered, for 5-7 minutes to soften the chickpeas.1 cup vegetable broth or water, 15 oz can of chickpeas
Add coconut milk & gnocchi
- Stir in coconut milk and gnocchi. Cover and simmer for 2-4 minutes minutes, stirring occasionally, until gnocchi are tender and sauce has thickened slightly.Tip: Make sure to check your gnocchi after a few minutes of simmering so they don't overcook.13.5 oz can coconut milk (full-fat for creaminess), 16 oz package gnocchi (store-bought or homemade)
Finish with greens
- Turn OFF heat. Stir in spinach until just wilted. Optional – Add lime juice. Season with salt and pepper to taste.2 big handfuls baby spinach, 1 tbsp lime juice
Serve
- Spoon into bowls with rice and garnish with toppings if desired. This is great with some veggies, bread and/or naan on the side. Enjoy!
Notes
- Feel free to add in other veggies you like such as sliced red pepper, mushrooms, potatoes, shredded carrots and more!
- I like to really pile in the spinach because it wilts to essentially nothing (and adds extra nutrition!). Feel free to add more than 3 cups!
- This recipe is truly the best the first day because gnocchi tend to get softer the longer they sit. However, it will still be good for 2-3 days in the fridge! This in not a great freezer-friendly meal.
- If you like heat, add red pepper flakes and consider adding extra red curry paste. I find that each brand of red curry paste has a variance in spice level so taste as you go.
