Red Thai Curry Gnocchi (Vegan, Dairy Free, & Gluten Free)

Thai meets Italian in this soothing and spicy Red Thai Curry Gnocchi recipe. This delish dish is comfort food with a kick, and it’s super fast and easy to whip together. It’s also gluten-free and vegan (dairy-free and no meat products)

Red Thai Curry Gnocchi (Vegan, Dairy Free, & Gluten Free) 

I was inspired to create this recipe after Caesar’s Kitchen sent me a sample of its frozen gnocchi to test. It’s vegan, gluten-free, and the company has been run by the same family for over 50 years. so I had to give it a try! My first thought for gnocchi is something Italian. But that’s been done. And I’ve been craving Thai food lately, so I thought: why not do a Thai-Italian mash up? And voila! (just to throw some French in there).

The night I created this recipe, I wasn’t feeling well. It was cold and damp, and my sinuses were complaining. This Red Thai Curry Gnocchi didn’t take much time or effort to make and brought soothing, flavorful sinus relief. It was the perfect elixir for body and soul.

You can make your own red thai curry paste … but I like to keep this recipe fast and simple by using this gluten-free red curry paste.

Red Thai Curry Gnocchi (Vegan, Dairy Free, & Gluten Free)

This Red Thai Curry Gnocchi is so easy to make that I only have one helpful hint for you with this recipe: if you’re like me and get distracted easily, set a timer for 2 minutes after you put the gnocchi in the salted water to boil. They’ll only take 2-3 minutes to cook, and you’ll know they’re done when they pop to the top. I love it – no guesswork there! But, if you let them sit there too long because something drew your attention away for a few minutes, you’ll have some mushy gnocchi on your hands. Been there, done that. Luckily, I followed my own advice this time.


  • 1 package g-f potato gnocchi (4 servings) (if you're eating gluten-free, read the label to make sure it's g-f)
  • 2 Tbsp olive oil
  • 1/2 onion (sliced thin)
  • 1 clove garlic (minced)
  • 4-5 mushrooms, sliced thin
  • 10 cherry tomatoes (halved)
  • 2 Tbsp red thai curry paste
  • 1 can coconut milk (regular, full fat)
  • 1 tsp sugar
  • Handfull of spinach leaves (chopped if desired)
  • 1/4 tsp gluten-free soy sauce
  • Salt and pepper to taste
  1. Bring a pot of salted water to a boil.
  2. While you're waiting for the pot to boil, wash and cut veggies.
  3. In a medium-large skillet, saute the sliced onions and minced garlic in 2 Tbsp olive oil for 2-3 minutes.
  4. Add mushrooms; saute until oil absorbed.
  5.  Add tomatoes and saute for 2 minutes.
  6.  Add gnocchi to your now boiling pot of water and cook per package's instructions (typically you boil 2-3 minutes, until it pops to the top of the water).
  7.  Add red thai paste.
  8.  Add full can of coconut milk and then stir in sugar and soy sauce.
  9.  Add spinach leaves.
  10.  When gnocchi is done, drain and then add to finished sauce. Stir, serve and enjoy!

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