Thai and Italian flavors combine in this comforting, spicy Red Thai Curry Gnocchi. This quick, easy recipe delivers creamy heat and requires minimal effort—perfect for weeknights. It’s vegan, dairy-free, and gluten-free when you choose gluten-free gnocchi and soy sauce.
Why You Will Love This Easy Gnocchi Recipe
- Ready in about 20 minutes. This is a reliable, speedy dinner that’s easy to repeat on busy nights.
- Creamy comfort—vegan, dairy-free and gluten-free options. Use full-fat canned coconut milk for richness. To keep it gluten-free, buy gluten-free gnocchi and soy sauce (or use coconut aminos).
- A unique flavor mash-up. Combining Thai red curry with pillowy gnocchi gives a fresh twist on classic comfort food.
- Budget-friendly. Simple ingredients make this an affordable, satisfying meal.
Ingredient Notes
Gnocchi. Store-bought potato gnocchi saves time. Check labels if you need gluten-free or dairy-free varieties.
Red curry paste. A small jar goes a long way—choose a brand without dairy if needed. Red curry paste provides concentrated flavor and heat.
Coconut milk. Use full-fat, unsweetened canned coconut milk for a creamy sauce—avoid lite or sweetened versions.
Vegetables. Spinach, mushrooms, cherry tomatoes, onion, and garlic add color, texture, and nutrition.
Soy sauce. A splash balances the curry. Choose gluten-free soy sauce or coconut aminos if required.
Watch How to Make This Fast and Easy Weeknight Meal
See the recipe in action in the short video below.
Step 1: Bring a large pot of salted water to a boil.
Step 2: While the water heats, wash and chop the vegetables.
Step 3: In a large skillet, heat the olive oil and sauté the sliced onion and minced garlic over medium-high heat for 2–3 minutes.
Step 4: Add the sliced mushrooms and cook until the oil is absorbed.
Step 5: Add halved cherry tomatoes and sauté for about 2 minutes.
Step 6: Stir in the red Thai curry paste, then add the full can of coconut milk, sugar, and soy sauce. Bring to a gentle simmer and add the spinach so it wilts into the sauce.
Step 7: When the water is boiling, add the gnocchi and cook according to the package—usually 2–3 minutes—until they float to the surface. PRO TIP: Set a timer for 2 minutes to avoid overcooking.
Step 8: Drain the gnocchi when cooked.
Step 9: Add the drained gnocchi to the skillet with the sauce, gently stir to combine, season with salt and pepper to taste, then serve.
Enjoy warm as a comforting main dish.
Frequently Asked Questions
Can I add chicken?
Yes. Shredded or diced cooked chicken works well for extra protein. White beans are another good protein-rich vegan option.
Can I use more spinach than the recipe calls for?
Absolutely. You can double the spinach without issue, though adding much more may alter the flavor balance.
Can I use curry powder instead of the paste?
No. Curry paste contains fresh, concentrated ingredients like chili and garlic and provides a different, bolder flavor than dry curry powder.
Can I swap out the mushrooms for something else?
Yes. This recipe is flexible—broccoli, bell peppers, or roasted cauliflower all make good substitutions.
Can I refrigerate and reheat any leftovers?
Yes. Store leftovers in an airtight container and eat within 1–2 days for best texture; gnocchi can become soft if stored too long.
Love This Sauce? Check Out This NEW Recipe Using It!
If you enjoy the sauce, try using it with other ingredients. It pairs beautifully with chicken or mushrooms in pasta dishes and makes a versatile creamy base for many meals.
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 Roasted Cauliflower Steaks
- Vegan Tomato Basil Soup
- Baked Vegan Cheese Fries
Red Thai Curry Gnocchi
Kelly Kirkendoll
Pin Recipe
Equipment
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1 large pot for boiling gnocchi
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1 large skillet
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1 vegetable knife
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1 large spoon
Ingredients
- 1 package potato gnocchi (4 servings) (use gluten-free gnocchi if needed)
- 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 (full fat) (about 13.5 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
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Bring a pot of salted water to a boil.
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While waiting, wash and cut the vegetables.
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Sauté the sliced onion and minced garlic in 2 Tbsp olive oil for 2–3 minutes.
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Add mushrooms and cook until the oil is absorbed.
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Add tomatoes and sauté for about 2 minutes.
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Add gnocchi to boiling water and cook per package instructions (typically 2–3 minutes, until they float).
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Stir in red Thai curry paste.
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Pour in the full can of coconut milk, then stir in sugar and soy sauce.
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Add the spinach leaves and allow them to wilt into the sauce.
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Drain the cooked gnocchi and add it to the sauce. Stir gently, season to taste, and serve.
Notes
© Kitchen Gone Rogue.
The nutritional information is an estimate and should not replace professional dietary advice.