Coconut Curry Sweet Potato Gnocchi with Spinach

Name: Coconut Curry Sweet Potato Gnocchi with Spinach
Prep time: 2 min
Cook time: 10 min
Total time: 45 min
Yield: 2
Cuisine: Thai
Ingredients: 1 large sweet potato, peeled and cubed (about 2 cups); 1 package (16 oz) gnocchi; 2 tablespoons olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 tablespoons red curry paste; 1 can (13.5 oz) coconut milk; 3 cups fresh spinach, roughly chopped; Salt and pepper to taste; Fresh cilantro for garnish (optional)

By Sophie Greene · 27 February 2025

2Prep min

10Cook min

45Total min

2Serves

ThaiCuisine

EasyDifficulty

Imagine a dish where the comforting texture of gnocchi meets the rich, creamy goodness of coconut curry. This Coconut Curry Sweet Potato Gnocchi with Spinach is just that—a delightful fusion of flavors that brings warmth to your table. The sweet potatoes provide a subtle sweetness, while the curry adds a vibrant kick that will tantalize your taste buds. This recipe is perfect for those evenings when you want something nourishing yet exciting. The combination of tender gnocchi, fresh spinach, and aromatic spices creates a harmonious balance that's both satisfying and invigorating. Whether you're looking to impress guests or simply enjoy a cozy night in, this dish is sure to make an impression. A Flavorful Twist on Gnocchi: This dish brings a delightful change to traditional gnocchi, combining Italian comfort with Thai-inspired spices for a truly memorable meal.

Ingredients

1 large sweet potato, peeled and cubed (about 2 cups)
1 package (16 oz) gnocchi
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons red curry paste
1 can (13.5 oz) coconut milk
3 cups fresh spinach, roughly chopped
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions

Cook Sweet Potatoes: In a large pot, bring water to a boil and add the cubed sweet potatoes. Cook until tender, about 10-15 minutes. Drain and mash the sweet potatoes until smooth.
Prepare Gnocchi: In the same pot, cook the gnocchi according to package instructions. Drain and set aside.
Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
Make the Curry Sauce: Add the red curry paste to the skillet and stir for a few seconds. Then pour in the coconut milk, mixing well to combine. Bring the sauce to a gentle simmer.
Combine Ingredients: Add the mashed sweet potatoes and cooked gnocchi to the skillet, stirring to coat them in the coconut curry sauce. Finally, fold in the chopped spinach and cook until just wilted. Season with salt and pepper to taste.
Serve: Plate the gnocchi and garnish with fresh cilantro if desired. Enjoy your Coconut Curry Sweet Potato Gnocchi while warm.

Cook’s tips

Use a potato ricer or fork to mash the sweet potatoes thoroughly for a smooth texture.
Do not overcook the gnocchi; they are done when they float to the surface.
Adjust the amount of red curry paste to your preferred spice level.
Add a splash of vegetable broth if the sauce thickens too much.
For extra creaminess, stir in a tablespoon of coconut cream at the end.

Substitutions

Substitute regular potato gnocchi for sweet potato gnocchi.
Use kale or Swiss chard instead of spinach.
Replace red curry paste with green or yellow curry paste for different flavor profiles.
Use light coconut milk to reduce calories, but the sauce will be thinner.
Add chickpeas or tofu for extra protein.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of coconut milk or water to loosen the sauce.