Coconut Curry Gnocchi

Coconut Curry Gnocchi



Prep Time: 15 Min

Cook Time: 40 Min

 

1. Begin heating a large pot of cold water set to medium high heat. Once boiled, cover until needed.

 

1. In a small mixing bowl, whisk together the parsley, cilantro, oil, salt, and lime juice. Refrigerate until needed.

 

1. In a large frying pan, begin heating the coconut oil. Once heated, add the onion, garlic, and pepper flakes, along with a pinch of sea salt. Stir and cook 5 minutes.

 

1. Add the tomato paste and continue to cook 2 minutes. Next up, add in the cauliflower, curry, cumin, garlic, chili, cinnamon, turmeric, coriander, and cardamom. Add another generous pinch of sea salt, and ¼ C cold water. Stir, cover, and cook 4 – 5 minutes stirring occasionally.

 

1. Add in the coconut milk and make sure to scrape the bottom of the pan for all of the toasty spices. Season with a 1 ½ Tsp.  sea salt, cover, and bring to a boil. Once boiled, reduce heat to medium low, and simmer 20 minutes. Add desired amount of cracked pepper, taste, and add an additional ½ Tsp. sea salt if desired.

 

1. Add a generous pinch of sea salt to the boiling water before adding the gnocchi. Let the gnocchi cook 3 – 4 minutes. Strain the gnocchi directly from the boiling water into the curry sauce and stir to combine everything. Simmer uncovered on medium low 1 – 2 minutes. Remove from heat and cover for 4 – 5 minutes.

 

1. For service, enjoy the gnocchi with some of the cilantro topping and fresh cilantro for garnish. ENJOY!

               Grocery List

• 6 C Gnocchi

 
CURRY SAUCE

• 2 Tbsp. Coconut Oil
• Yellow Onion, diced
• 2 cloves Garlic, crushed & minced
• ¼ Tsp. Red Pepper Flakes
• ½ Tbsp. Tomato Paste
• 1 Head (4 C) Cauliflower Florets
• 1 ½ Tsp. Curry Powder
• 1 Tsp. Cumin
• 1 Tsp. Garlic Powder
• ½ Tsp. Chili Powder
• ¼ Tsp. Cinnamon
• ½ Tsp. Turmeric
• ½ Tsp. Coriander Seeds, ground up
• 5 Cardamom Pods, ground up
• 600ml Full Fat Coconut Milk
• Sea Salt / Cracked Pepper

 
CILANTRO TOPPING

• ½ C Cilantro, finely chopped
• ½ C Parsley, finely chopped
• 2 Tbsp. EVOO
• ¼ Lime, juiced
• ¼ Tsp. Sea Salt