Golden turmeric gnocchi with spinach

Golden turmeric gnocchi with spinach: a creamy comfort recipe with coconut milk, garlic and baby spinach. Quick to make and mildly spiced.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 450 kcal per serving
• Protein: 10 g
• Fat: 18 g
• Carbs: 70 g

Ingredients

• 400 g gnocchi
• 200 g baby spinach
• 150 ml coconut milk
• 1 clove of garlic
• 1 tbsp turmeric
• 1 tsp coconut oil

Method

You’ll need: frying pan · wooden spoon · spatula

1. Fry the gnocchi in a frying pan with the coconut oil until lightly golden brown on the outside.
2. Crush the garlic finely and add it to the gnocchi with the turmeric. Toast briefly so the spices smell fragrant but don't darken.
3. Stir in the coconut milk and heat everything gently until you have a creamy sauce.
4. Fold in the baby spinach and cook only until it wilts.
5. Taste the sauce briefly and toss the gnocchi in it so everything is evenly coated.
6. Divide between plates and serve straight away, while the turmeric gnocchi are still nice and creamy.

Good to know

Sometimes it just needs to be warm, creamy and uncomplicated. This plate is exactly that. Gently spiced, golden yellow and on the table in a few minutes.

Swaps

Gnocchi → sweet potato gnocchi (provide beta-carotene) | coconut milk → cashew butter with water (provides unsaturated fats; contains tree nuts) | baby spinach → kale (also provides vitamin C and vitamin K) | coconut oil → olive oil (mainly monounsaturated fats)

Allergens

Contains gluten (gnocchi); depending on the brand, gnocchi can also contain egg or milk, so for a vegan dish choose ones without. Season mildly for children; usually fine in pregnancy.

Dairy-free recipes