Hello foodies, I’m Kelechi Obi, your culinary guide for the day! Are you ready to embark on a journey to flavor town with me? Today’s recipe is a taste explosion that will tantalize your taste buds- Curry Pumpkin Gnocchi with Coconut Cream Sauce. Trust me, this dish is not one to be missed. The velvety soft texture of the gnocchi, combined with the richness of coconut cream and the zesty, spicy flavors of curry powder and ginger, result in a heavenly combination that will leave you craving more.
Kelechi Obi is a freelance photographer based in Lagos, Nigeria, who specializes in capturing the essence of West African cultures through his lens. With a passion for food, Kelechi loves exploring local dishes and adding his unique visual perspective to the culinary world. When he’s not behind his camera, you can find him practicing the djembe or hiking through the Nigerian wilderness.
Kelechi Obi currently resides in Nigeria and grew up in Nigeria.
As a West African native, I grew up surrounded by exotic flavors and spices that tantalized my taste buds from a young age. Curry and pumpkin are two ingredients that are near and dear to my heart, and are often present in African cuisine. Pumpkin, in particular, is used in a variety of traditional dishes and is a staple ingredient in many West African recipes. That’s why I was excited to try this recipe. It allows me to showcase the versatility of pumpkin and how it can be used in unique ways outside of traditional dishes.
This recipe is inspired by Italian cuisine, where gnocchi is a popular comfort food. However, the addition of curry powder and pumpkin puree adds an unexpected twist to this classic dish. But did you know that the origin of gnocchi dates back to ancient Rome? They were made with semolina flour and were a staple food for the Roman army. Interestingly, the word ‘gnocchi’ finds its roots in the Italian word ‘nocca’, which means knuckle, referring to the shape of the pasta. Today, gnocchi is enjoyed around the world, and this recipe gives it a unique twist that is sure to delight your senses.
What you need
Curry Pumpkin Gnocchi with Coconut Cream Sauce is quite possibly the most heavenly dish I’ve ever made in my kitchen. The recipe combines savory pumpkin puree with the richness of coconut cream, spicy curry powder, and zesty ginger to create a flavorful, velvety dish that will transport you straight to a tropical paradise. The gnocchi is made in a few simple steps: first, combine the pumpkin puree, flour, and curry powder and roll out the dough. Second, cook the gnocchi in boiling water until they float to the surface, and finally, coat the gnocchi in a luxurious coconut cream sauce made with ginger and lime juice to round out the flavor. It’s the perfect dish for any occasion, whether you’re entertaining guests or just looking for a cozy fall meal at home. So go ahead and give this dish a try- trust me, you won’t regret it!
Ingredients:
- Pumpkin Puree – The base for this dish, pumpkin puree provides a silky smooth texture and rich fall flavor. Canned imitation pumpkin may be used, but fresh roasted pumpkin is the best option if available.
- All Purpose Flour – Flour serves to bind the pumpkin puree together to form the gnocchi dumplings. Gluten-free flour may be substituted if desired.
- Curry Powder – Adds a warm spicy flavor to the gnocchi. For a milder taste, use less curry powder.
- Coconut Milk – Creates a luscious, velvety cream sauce for the gnocchi. Full-fat coconut milk is recommended for best results, but lite coconut milk may be substituted.
- Garlic – Infuses the sauce with a bold, pungent flavor. Add more or less garlic to taste.
- Ginger – A touch of ginger complements the curry and adds depth to the dish. Ground ginger may be substituted, but fresh is recommended if possible.
- Lime – The acidity of lime juice balances out the richness of the sauce. Lemon juice may be substituted in a pinch.
- Salt – Enhances the flavor of all the other ingredients. Use less if you are watching your sodium intake.
- Pepper – Adds a subtle kick to the dish. Adjust according to your personal preferences.
- Olive Oil РUsed to saut̩ garlic and ginger. Coconut oil, avocado oil, or vegetable oil may be substituted if desired.
- Garnish – Chopped cilantro, sliced red chilies, or toasted coconut may be used to garnish the finished dish and add a pop of color.
Utensils:
- Large Mixing Bowl
- Potato Masher
- Slotted Spoon
- Fine Mesh Sieve or Colander
- Large Saucepan
- Whisk
- Chef’s knife
- Cutting Board
- Measuring Cups and Spoons
Coconut Milk
I don’t know about you, but I don’t think I could cook without coconut milk. It’s an essential ingredient in so many of my favorite dishes! In this recipe, the coconut milk adds a velvety creaminess to the gnocchi sauce that perfectly balances out the spicy curry powder. Not only does it taste delicious, but coconut milk is also a great source of healthy fats, which can help you stay full for longer periods. Don’t worry if you’re lactose intolerant, coconut milk is a great milk substitute. I find that using full-fat coconut milk in my cooking is the best option for a richer flavor, but if you prefer a lighter option, you can use lite coconut milk. When you’re shopping for coconut milk, be sure to choose a brand that doesn’t contain any added sugar or artificial preservatives!
Ginger
Ah, ginger! It’s such a versatile spice, isn’t it? I love using ginger in my cooking because it adds a bright, zesty flavor that really wakes up the taste buds. And it goes so well with pumpkin and coconut! In this recipe, ginger highlights the earthiness of the pumpkin and complements the richness of the coconut milk. But that’s not all ginger can do, it’s also known for its anti-inflammatory properties and can help settle an upset stomach. Ginger isn’t usually the most beloved spices because of its strong flavor, but in the right dish, it brings a unique tang that’s hard to resist. For this recipe, I recommend using fresh ginger if possible, because it has a much more vibrant flavor. But if you don’t have fresh ginger on hand, ground ginger will work in a pinch.
What to serve it with?
When it comes to serving options, I love to pair this dish with a leafy green salad tossed in a citrus vinaigrette. The refreshing tanginess of the dressing perfectly complements the warm, velvety flavors of the gnocchi, creating a harmonious balance of flavors. I also love to serve it alongside a glass of chilled white wine, such as a Sauvignon Blanc or Pinot Grigio – the acidity and fruitiness of the wine help to enhance the flavors of the dish. As a photographer, I also find the vibrant, contrasting colors of the gnocchi and salad make for a visually stunning plate. Trust me, this dish is sure to impress your dinner guests – or satisfy your own cravings for a luxurious and comforting meal at home.
Summary
Well, there you have it, foodies! I hope you’re feeling inspired to whip up some Curry Pumpkin Gnocchi with Coconut Cream Sauce in your own kitchens. While the recipe may seem complex at first glance, I assure you that it’s surprisingly easy to make with just a few simple steps. If you decide to give it a try, I’d love to hear about your experience! What were some of your favorite flavors? Did you experiment with any of the ingredients? Share your thoughts in the comments below – I’m always excited to hear from my fellow foodies. And of course, don’t forget to snap a photo of your success and tag me on Instagram. Happy cooking!
Here’s the recipe:
Curry Pumpkin Gnocchi with Coconut Cream Sauce
Equipment
- Large mixing bowl
- Potato Masher
- slotted spoon
- Fine Mesh Sieve or Colander
- large saucepan
- Whisk
- chef's knife
- cutting board
- Measuring cups and spoons
Ingredients
- 15 oz Pumpkin Puree
- 1 cup All Purpose Flour
- 2 tsp Curry Powder
- 1 cup Coconut Milk
- 2 cloves, minced Garlic
- 1 tbsp, grated Ginger
- 1, juiced Lime
- 1 tsp Salt
- 1/4 tsp Pepper
- 1 tbsp Olive Oil
- optional Garnish
Instructions
- Prepare the pumpkin gnocchi - In a large mixing bowl, combine the pumpkin puree, all-purpose flour, and curry powder. Mix with a potato masher until all ingredients are combined and a dough forms. Roll the dough into a long rope and cut 1-inch pieces using a chef's knife. Dust a fine mesh sieve or colander with flour and place the gnocchi on top. Set aside until ready to cook. - Don't over-mash the pumpkin puree- this can make the gnocchi dough too sticky. You may have to add a little more flour until the right consistency is achieved.
- Prepare the coconut cream sauce - In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and grated ginger, and cook until fragrant, about 1-2 minutes. Add in the coconut milk and whisk to combine. Bring the mixture to a boil, then reduce the heat to low and let simmer for 10-15 minutes, or until the sauce has thickened. Stir in the lime juice, salt, and pepper to taste. - Don't let the sauce boil for too long, or it may curdle. Be sure to whisk continuously while cooking to prevent it from burning or sticking to the pan. For a deeper flavor, you can use freshly squeezed lime juice.
- Cook the gnocchi - Bring a large pot of salted water to a rolling boil. Add in the pumpkin gnocchi and cook until they float to the surface, about 3-5 minutes. Using a slotted spoon, remove the gnocchi from the pot and add them directly to the pot of coconut cream sauce. Stir gently to coat each piece well with the sauce. - Be sure to use a large pot of water, as the gnocchi may stick together during cooking. Don't overcook the gnocchi or they will become mushy.
- Serve and Enjoy! - Transfer the sauce-coated gnocchi to serving bowls and garnish with chopped cilantro, sliced red chilies, or toasted coconut if desired. Serve hot and savor every bite of this delicious and aromatic dish!
