Red Thai Curry Gnocchi

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4.8 from 4 reviews


  • 12 ounces cauliflower gnocchi
  • avocado oil spray
  • 2 tablespoons avocado oil
  • 1/2 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 8 ounces sliced button mushrooms
  • 5.6 ounces red curry paste*
  • 28 ounces canned full fat coconut milk
  • 4 lime leaves, rolled (this helps release the fragrance)
  • 1 stalk of lemongrass, hit with the back of a knife (this helps release the fragrance)
  • cilantro, to garnish


  1. Place frozen cauliflower gnocchi in the basket of a 6qt air fryer. Spray with avocado oil spray. Turn temperature up to 400 degrees F and time to 10 minutes. Once 10 minutes is up, use tongs to flip each piece of gnocchi over, spray with avocado oil once more and cook for another 10 minutes at 400 degrees F, until crispy.
  2. Once the gnocchi starts cooking, place a large nonstick pan over medium heat. Add avocado oil, red onion, and red bell pepper to the pan and sprinkle with 1/4 teaspoon salt and garlic powder. After cooking for 5 minutes, add the mushrooms and sauté for 2 more minutes. 
  3. Add the red curry paste to the pan and use a spatula to mix around the hot pan for 1 minute. Then add the coconut milk, 1/4 teaspoon salt, lime leaves, and lemongrass. Mix to combined then bring to a low boil and let reduce for about 10 minutes. 
  4. Once the curry has reduced, remove the lemongrass and lime leaves before serving, then add the gnocchi and garnish with cilantro on top!


*I love Mike’s Curry Love Red Curry Paste