Coconut Curry Gnocchi with Chickpeas and Spinach

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Servings:

Calories: 556kcal

Author: Allie Petersen

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

Tips:

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.

Nutrition