This creamy coconut tomato cauliflower gnocchi has become one of those meals I turn to when I want comfort food without feeling heavy afterward. It’s warm, saucy, and deeply satisfying, yet it comes together in one pan and doesn’t require much effort. The coconut cream softens the acidity of the tomatoes, the gnocchi soak up all that flavor, and the vegetables make it feel balanced and nourishing. Every time I make this, the kitchen smells rich and savory within minutes, which is always a good sign.
Ingredients That Make This Dish Work
This recipe relies on simple, easy-to-find ingredients that play well together. The cauliflower gnocchi keeps things light, while coconut cream adds richness without dairy.
Ingredients:
- 1 pack cauliflower gnocchi
- 1 cup green beans, cut into bite-sized pieces
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup tomato sauce or crushed tomatoes
- ¾ cup coconut cream or full-fat coconut milk
- ½ teaspoon paprika
- ½ teaspoon chili flakes (optional)
- Salt and black pepper to taste
- Water or vegetable broth, as needed
Getting Your Vegetables Ready for the Pan
Before turning on the heat, I like to prep everything so the cooking feels relaxed. Trim the green beans and cut them into pieces that are easy to scoop up with the gnocchi. Wash the spinach well and let it drain. Mince the garlic finely so it melts into the sauce instead of burning. Having everything ready makes this dish come together smoothly.
Building the Sauce Layer by Layer
Heat the olive oil in a wide pan over medium heat. Once the oil is warm, add the minced garlic and sauté it gently. You’ll notice the aroma almost immediately—fragrant but not sharp. This only takes about 30 seconds, so keep an eye on it.
Pour in the tomato sauce, then add paprika, chili flakes if you’re using them, salt, and black pepper. Let the sauce simmer for 3 to 5 minutes. This short simmer helps mellow the tomatoes and deepen their flavor. I usually give it a quick taste here and adjust the seasoning slightly.
Making It Creamy Without Dairy
Stir in the coconut cream and watch the sauce turn silky and smooth. This is one of my favorite moments in the recipe. The color softens, the texture thickens, and the sauce suddenly feels luxurious. If it looks too thick, don’t worry—you can loosen it later with water or broth once the gnocchi go in.
Cooking the Gnocchi Right in the Sauce
Add the cauliflower gnocchi and green beans directly to the pan. Stir gently so everything is coated in sauce. If the mixture looks too dry, add a splash of water or vegetable broth—just enough to help the gnocchi cook without watering down the flavor.
Cover the pan and let everything simmer for about 5 to 7 minutes. Stir once or twice so nothing sticks. You’ll know it’s ready when the gnocchi are tender and the green beans are cooked but still slightly crisp.
Finishing with Spinach for Freshness
Add the fresh spinach to the pan and stir it into the hot sauce. It will wilt quickly, usually within 1 to 2 minutes. This final step adds color and a fresh contrast to the creamy sauce. Taste one last time and adjust salt or pepper as needed.
Serving Suggestions and Simple Add-Ons
Serve this dish hot, straight from the pan. I like it on its own, but it’s also great with a sprinkle of fresh herbs or a squeeze of lemon juice if you want a brighter finish. If you’re feeding extra-hungry people, it pairs nicely with crusty bread or a simple side salad.
Storage and Reheating Tips
Leftovers keep well in an airtight container in the fridge for up to three days. When reheating, add a small splash of water or broth and warm it gently on the stove or in the microwave. The sauce thickens as it sits, but it loosens up beautifully with a bit of moisture.
Variations to Make It Your Own
You can easily customize this recipe. Swap green beans for zucchini or mushrooms, add chickpeas for extra protein, or stir in nutritional yeast for a slightly cheesy note. If you like more heat, a pinch of cayenne or extra chili flakes works well here.
Quick Nutrition Notes
This dish is naturally dairy-free and can easily be made vegan. The cauliflower gnocchi keeps it lighter than traditional pasta, while the coconut cream provides healthy fats that make the meal satisfying and filling.
Common Questions Answered
Can I use regular gnocchi instead of cauliflower gnocchi?
Yes, but you may need a bit more liquid and a slightly longer simmer time.
Will coconut milk make it taste sweet?
Not at all. The tomato sauce and spices balance the coconut flavor so it tastes creamy, not sweet.
Can I freeze this dish?
It’s best enjoyed fresh or refrigerated. Freezing can change the texture of the gnocchi and sauce.
This creamy coconut tomato cauliflower gnocchi is one of those recipes that feels comforting yet fresh, and it’s forgiving enough to adapt to whatever vegetables you have on hand. Once you make it once, it tends to find its way into regular rotation.
