Thai meets Italian in this soothing and spicy Red Thai Curry Gnocchi recipe. This delicious dish is comfort food with a kick, and it’s super fast and easy to whip together. It’s also vegan, dairy-free, gluten-free and is one of the most popular recipes on this website.
Why You Will Love This Easy Gnocchi Recipe
- Dinner is done in 20 minutes (or less). You’ll want to make this recipe (again and again) whenever you need a weeknight meal that doesn’t take much time or effort!
- It’s creamy comfort food that’s vegan, dairy-free and gluten-free! If you’re going dairy-free and/or gluten-free, that’s music to your taste buds! And even if you aren’t, you’ll enjoy its soothing, spicy flavor. I love making this dish on cold, damp nights or when my sinuses complain. It’s the perfect elixir for body and soul. (note: to make this gluten-free, make sure you buy g-f gnocchi and g-f soy sauce)
- This curry recipe is unique. As a recipe developer, my first thought for gnocchi is something Italian. But that’s been done. So when I created this recipe, I thought: why not do a Thai-Italian mash up? And voila! (just to throw some French in there) 😉
- It’s budget-friendly! Need I say more?
Ingredient Notes
Gnocchi. Pre-made, store-bought potato gnocchi make this recipe a breeze. Gnocchi is dairy-free (always check labels, just in case). If you’re eating gluten-free, be sure to purchase gluten-free gnocchi.
Red curry paste. A small jar of Thai red curry paste packs a lot of flavor for your sauce. I typically buy the Thai Kitchen brand. Unfortunately, the popular Trader Joe’s version has milk in it.
Coconut milk. This recipe uses canned coconut milk. Opt for the unsweetened full fat kind (not a “lite” or sweetened version).
Vegetables. Fresh spinach, mushrooms, cherry tomatoes, onion and garlic add flavor and nutrients.
Soy sauce. The recipe calls for 1/4 teaspoon of soy sauce. If you’re gluten-free, make sure you’re buying a gluten-free soy sauce (or you can substitute with coconut aminos).
Watch How to Make This Fast and Easy Weeknight Meal
Want to see me make this meal? Watch my one-minute video for this great recipe. Who says a watched pot doesn’t boil?
Step 1: Bring a large pot of salted water to boil.
Step 2: While you’re waiting for the pot to boil, wash and cut your veggies.
Step 3: In a large skillet, heat the olive oil and then saute the onion and garlic for 2 minutes on medium-high heat. I love to make this in my cast-iron skillet, but any large skillet will do.
Step 4: Add the mushrooms and saute until the oil is absorbed
Step 5: Add the tomatoes and saute for 2 minutes.
Step 6: Add the red thai paste, full can of coconut milk, sugar, soy sauce and then spinach leaves to your large skillet
Step 6: Once the water is boiling, add the gnocchi to the pot and cook per the package instructions. Typically, they will take only 2-3 minutes to cook. You’ll know they’re done when they pop to the top!
PRO TIP: Set a timer for 2 minutes. It’s easy to lose track of time (for me, at least), and you don’t want mushy gnocchi on your hands.
Step 8: When gnocchi is done, drain the water.
Step 9: Add the cooked gnocchi to the finished sauce. Gently stir to combine.
Serve and enjoy!
Frequently Asked Questions
Can I add chicken?
Yes. Some readers who aren’t eating vegan have added shredded chicken for added protein, and they love this recipe with the addition. One added white beans and loved it too.
Can I use more spinach than the recipe calls for?
Absolutely! I have doubled the amount without any issues. If you add too much more, though, you’ll start to change the flavor profile.
Can I use curry powder instead of the paste?
No. Curry paste is a concentrated mixture with fresh ingredients like chili peppers and garlic, and a lot of flavor. Curry powder is a dry powder and isn’t even close to being the same.
Can I swap out the mushrooms for something else?
Yes. This is a versatile recipe. Others have told me, for example, that they swapped mushrooms for broccoli and peppers and loved it.
Can I refrigerate and reheat any leftovers?
Yes. I make this dish often for just myself, and I love eating leftovers (all the pleasure, none of the work). I suggest eating it within 1-2 days to ensure the gnocchi doesn’t get too mushy.
Love This Sauce? Check Out This NEW Recipe Using It!
So many of you have asked for more recipes using the heavenly sauce in this popular recipe. After testing, tasting, re-testing, re-tasting, here’s one worthy of this amazing, creamy, dairy-free sauce!
- Chicken Curry Pasta (note: if you’re eating vegan, you can replace the chicken in the new recipe with mushrooms)
Looking For More Easy Gnocchi Recipes?
- Easy Gnocchi with Sun Dried Tomatoes, Spinach and Bacon
- Vegan Pan-Fried Gnocchi with Mushroom Cream Sauce
Looking for More Easy, Delicious Vegan Recipes?
Red Thai Curry Gnocchi
Equipment
- 1 large pot for boiling gnocchi
- 1 large skillet
- 1 vegetable knife
- 1 large spoon
Ingredients
- 1 package potato gnocchi (4 servings) (if you're eating gluten-free, use gluten-free gnocchi)
- 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
- handful of spinach leaves (chopped if desired)
- 1/4 tsp gluten-free soy sauce
- salt and pepper to taste
Instructions
- 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!
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 Krystal – THANK YOU! And how did it go??
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!
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
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.
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!
Planning to make this for my book group. Any suggestions on what to serve with it?
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
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!!
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!:)
Made this tonight, used brown sugar and added some shredded chicken through it. It absolutely delicious perfect for a Saturday night.
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
Kelly- This was absolutely delicious! I plan on making this MANY more times in the future. The PERFECT healthy meal.
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. 🙂
I would totally make this for my meal prep! How long will this last in the fridge?