A dish that marries the heartiness of Italian gnocchi with the bold and vibrant flavors of Thai-inspired cuisine, showcasing how two culinary traditions can come together to create an unforgettable meal.
Ingredients
Scale:
For the Homemade Gnocchi:
2 cups all-purpose flour, plus extra for dusting
1 cup mashed potatoes (about 2 medium Yukon Gold potatoes)
1 large egg, at room temperature
1/2 teaspoon salt
For the Creamy Yellow Curry Sauce:
1 tablespoon coconut oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon yellow curry powder
1 can (13.5 oz) coconut milk, full-fat
1 cup vegetable broth, low-sodium
1 tablespoon soy sauce or tamari (for gluten-free)
2 cups spinach (fresh or frozen)
Salt and pepper to taste
For Garnish:
Fresh cilantro, chopped
Chili flakes or sliced red chili (optional)
Instructions
Prepare the Gnocchi: Start by boiling the potatoes until fork-tender, about 15-20 minutes. Drain and let them cool slightly before peeling.
Mash the potatoes in a bowl until smooth, ensuring there are no lumps.
Add the egg and salt to the mashed potatoes, mixing well.
Gradually add the flour, mixing until a soft dough forms.
On a floured surface, divide the dough into 4 sections and roll each into a long rope, about 1/2 inch thick.
Cut the ropes into 1-inch pieces to form the gnocchi, pressing each piece with a fork to create ridges.
Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes.
Make the Creamy Yellow Curry Sauce: In a large skillet, heat the coconut oil over medium heat. Add the garlic and ginger, sautéing until fragrant.
Stir in the yellow curry powder and cook for another minute.
Add the coconut milk and vegetable broth, stirring to combine. Bring to a simmer and let it thicken slightly.
Introduce the spinach and cook until wilted. Season with soy sauce, salt, and pepper.
Combine the gnocchi with the curry sauce, and stir gently to coat.
