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Home » Recipes » Food

Curried Gnocchi with Roasted Vegetables {vegan}

Published: Jan 9, 2014 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. Leave a Comment

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...aaaaaand we're back.  

From Hawaii, from our honeymoon, to reality...you get the gist.  IMG_9114

Want to Read Later?

You can email this post to yourself (or anyone else!), so you can come back to it later!

Don't worry, I still have 9,387 things to tell you about Kauai, so we can keep living through it together even though it's cold and gray here, ok?  

Ok.  

I'm not intentionally giving you 1,000 vegan recipes at a time, it's just happening!  I'll make us some beef soon, ok?  Great. Today, though, gnocchi!  With curry sauce!  And vegetables!  As per the usual, this is a complete cinch, since the oven really does most of the work in roasting the vegetables.  We use coconut milk to make a super creamy sauce, though, so you won't even miss dairy and other animal products.  

Let's make it!

For this you'll need gnocchi (this might make your version vegetarian instead of vegan; check the package!), cherry tomatoes, cauliflower and/or broccoli, coconut milk, garlic, curry powder, and garam masala.  Grab some cilantro if you'd like for garnish; that's optional. IMG_9040

First, let's roast the veggies!  Heat the oven to 450F and arrange the broccoli, cauliflower, and tomatoes on a baking sheet.  Drizzle them with olive oil and sprinkle them with salt. IMG_9041

Roast the veggies for 15-20 minutes until the tomatoes wilt and the edges of the broccoli just starts to brown.  This may take a little longer than 20 minutes depending on your oven. IMG_9061

While the veggies are roasting, boil the gnocchi, drain it when it's cooked to al dente, and make the sauce. IMG_9064

For the sauce, preheat a pan to medium heat with another drizzle of olive oil and mince the garlic. IMG_9062

Add the garlic, curry powder, and garam masala to the pan.  Stir it for 2 minutes to toast the spices - holy smell!  By the way, don't be afraid of garam masala.  It's a spice blend that makes Indian food taste....Indian, and you can find it with regular spices for a normal price.  Buy it!  Try it!  Love it!IMG_9063

Add the coconut milk to the spices and stir everything to combine.  Let the sauce simmer gently and reduce just a tiny bit - if the sauce bubbles a lot turn the heat down!  My house was cold so my coconut milk was solid. Don't worry if yours is too!  It melts, yo. IMG_9066

So now we have gnocchi, roasted veggies, and a curry sauce.  SO FAST AND EASY.  Add the gnocchi and veggies to the curry sauce. IMG_9094

Combine everything together, and taste the sauce - add some salt if you'd like, or even some sriracha or other spicy stuff if you want some kick. IMG_9101

That's it, guys!   I topped this with cilantro and called it a day. IMG_9111

The flavor on this is GREAT, just like a regular curry sauce, but the whole wheat gnocchi is a fun unexpected way to employ curry.  Also - veggies are more fun to eat when covered in a creamy sauce.  IMG_9117

Enjoy this!  It's a new favorite around here. IMG_9114

Recipe

Curried Gnocchi with Roasted Vegetables

Lindsay Howerton-Hastings
No ratings yet
Print Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins

Ingredients
  

  • 1 package whole wheat gnocchi - about 1 lb for 4 servings
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • ½ cup cherry tomatoes
  • salt + olive oil
  • 3 cloves minced garlic
  • 1 teaspoon yellow curry powder
  • 1 teaspoon garam masala
  • 14 ounces coconut milk
  • cilantro if desired, for garnish

Instructions
 

  • Preheat the oven to 450F. Arrange the broccoli, cauliflower, and tomatoes on a baking sheet in 1 single layer and toss in a bit of olive oil with a sprinkle of salt. Roast the veggies for 15 - 20 minutes until the edges of the broccoli just start to turn dark brown.
  • Meanwhile, boil and drain the gnocchi to al dente per the package directions, then make the sauce. To a skillet over medium heat, add another drizzle of oil with the garlic and spices. Stir to combine and toast for 2 minutes until the garlic is fragrant. Add the coconut milk, and bring to a simmer.
  • When the veggies are roasted, toss them and the gnocchi with the coconut milk mixture. Taste, and add salt to your taste.
  • Top with cilantro if desired.

Nutrition

Serving: 4g
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Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

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