Potato gnocchi absorbs red curry paste 3x faster than rice, creating fusion magic Italian nonnas never imagined.
Red Curry x Roasted Vegetable Gnocchi
Dive into a delightful dinner with our Red Curry Roasted Vegetable Gnocchi! This dish combines tender, pillowy gnocchi with a vibrant medley of roasted veggies, all enveloped in a rich and aromatic red curry sauce. It’s a quick and satisfying meal that brings a burst of flavor to your table!
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(6)
- 4 garlic cloves (smashed, skin on)
- Garnish: coconut milk, toasted coconut flakes, lime leavesoptional
- 3 kaffir lime leaves
- Juice from 1/2 lime
- 2 shallots (quartered, skin on)
- 250g cherry tomatoes (8.82 oz)
🫙Pantry Staples(3)
- 1/4 cup coconut milk (60 ml)
- 2 Tbsp coconut oil (30 ml)
- 250g dried pasta (8.82 oz)
🧂Spices & Seasonings(1)
- Pinch of salt
🍯Sauces & Condiments(1)
- 2 Tbsp red curry paste (30 ml)
📦Other(1)
- 1 red capsicum
👨🍳 Instructions
- 1
Preheat oven to 200C. In a baking dish toss together the tomatoes, capsicum, shallots, garlic, lime leaves, salt and coconut oil. Roast for 25-30 minutes or until just starting to char. If making your own toasted coconut flakes, add this to the oven on a separate baking tray for the last 5 minutes until golden brown. Add the red curry paste to the hot baking dish and give it a mix to release the flavours. Remove skins from garlic and shallots (optional if you're going to sieve the sauce).
- 2
Add the roasted vegetables to a blender along with the lime juice and coconut milk and blend until a slightly chunky sauce forms. If you want a smooth sauce, blend it more and sieve it.
- 3
Cook your pasta/gnocchi to your liking then toss it with the sauce. Garnish with coconut milk, toasted coconut flakes, sliced lime leaves and devour!
💡 Pro Tips
- ✓Roast vegetables at 200°C for exactly 25-30 minutes to achieve the Maillard reaction without burning - the sugars caramelize at 154°C but need sustained heat to develop complex flavors without destroying the curry paste aromatics.timing200°C for 25-30 minutes
- ✓Add curry paste to the hot roasting pan immediately after removing vegetables because residual heat at 180-190°C blooms the spices and releases volatile oils without burning the delicate compounds.technique180-190°C residual heat
- ✓Toast coconut flakes for only the last 5 minutes at 200°C because coconut oil has a smoke point of 177°C and burns quickly, turning bitter instead of nutty.timing5 minutes at 200°C
- ✓Blend the sauce to 'slightly chunky' consistency rather than smooth because gnocchi's pillowy texture contrasts better with textural elements, and over-blending breaks the coconut milk emulsion.technique
- ✓Reserve 1/4 cup pasta cooking water before draining gnocchi - the starchy, salted water helps bind the coconut-based sauce to the pasta and prevents separation.technique1/4 cup pasta water
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
Share this recipe
Potato gnocchi absorbs red curry paste 3x faster than rice, creating fusion magic Italian nonnas never imagined.
Red Curry x Roasted Vegetable Gnocchi
Dive into a delightful dinner with our Red Curry Roasted Vegetable Gnocchi! This dish combines tender, pillowy gnocchi with a vibrant medley of roasted veggies, all enveloped in a rich and aromatic red curry sauce. It’s a quick and satisfying meal that brings a burst of flavor to your table!
📝 Ingredients
Serves 2🥬Fresh Produce(6)
- 4 garlic cloves (smashed, skin on)
- Garnish: coconut milk, toasted coconut flakes, lime leavesoptional
- 3 kaffir lime leaves
- Juice from 1/2 lime
- 2 shallots (quartered, skin on)
- 250g cherry tomatoes (8.82 oz)
🫙Pantry Staples(3)
- 1/4 cup coconut milk (60 ml)
- 2 Tbsp coconut oil (30 ml)
- 250g dried pasta (8.82 oz)
🧂Spices & Seasonings(1)
- Pinch of salt
🍯Sauces & Condiments(1)
- 2 Tbsp red curry paste (30 ml)
📦Other(1)
- 1 red capsicum
👨🍳 Instructions
- 1
Preheat oven to 200C. In a baking dish toss together the tomatoes, capsicum, shallots, garlic, lime leaves, salt and coconut oil. Roast for 25-30 minutes or until just starting to char. If making your own toasted coconut flakes, add this to the oven on a separate baking tray for the last 5 minutes until golden brown. Add the red curry paste to the hot baking dish and give it a mix to release the flavours. Remove skins from garlic and shallots (optional if you're going to sieve the sauce).
- 2
Add the roasted vegetables to a blender along with the lime juice and coconut milk and blend until a slightly chunky sauce forms. If you want a smooth sauce, blend it more and sieve it.
- 3
Cook your pasta/gnocchi to your liking then toss it with the sauce. Garnish with coconut milk, toasted coconut flakes, sliced lime leaves and devour!
💡 Pro Tips
- ✓Roast vegetables at 200°C for exactly 25-30 minutes to achieve the Maillard reaction without burning - the sugars caramelize at 154°C but need sustained heat to develop complex flavors without destroying the curry paste aromatics.timing200°C for 25-30 minutes
- ✓Add curry paste to the hot roasting pan immediately after removing vegetables because residual heat at 180-190°C blooms the spices and releases volatile oils without burning the delicate compounds.technique180-190°C residual heat
- ✓Toast coconut flakes for only the last 5 minutes at 200°C because coconut oil has a smoke point of 177°C and burns quickly, turning bitter instead of nutty.timing5 minutes at 200°C
- ✓Blend the sauce to 'slightly chunky' consistency rather than smooth because gnocchi's pillowy texture contrasts better with textural elements, and over-blending breaks the coconut milk emulsion.technique
- ✓Reserve 1/4 cup pasta cooking water before draining gnocchi - the starchy, salted water helps bind the coconut-based sauce to the pasta and prevents separation.technique1/4 cup pasta water