Gnocchi Coco Sauce

White coco sauce served with Gnocchi is the real definition of yummy.

One of my favorite things about gnocchi is its soft, pillowy texture. Add this delicious Gnocchi Coco Sauce, and you are immediately transported to food heaven! The key to a great-tasting sauce is keeping it simple, fresh, and natural. Our recipe features coconut milk, caraway seed or cumin seeds, chili powder, fresh ginger, dried oregano, brown sugar, coconut butter, and tomato pulp.

Coat this over freshly prepared gnocchi, and you’ll be enjoying this meal at least once a week. One great aspect of this recipe is its flexibility; you can easily adjust the spices to your taste. If you crave more heat, add extra chili; if not, reduce the amount. You can also substitute olive oil for coconut butter for a different flavor twist.

You can also serve small balls of sentient diet cheese with the sauce alongside gnocchi or pasta for a more luxurious texture. Try it as described, and then feel free to experiment with additional ingredients.

Print Recipe

Gnocchi Coco Sauce

Pestos, Dips & Sauces – Dadaji Fusion Recipes

Serves: 6

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Nutritional Benefits: Coconut milk is high in medium-chain triglycerides—a type of saturated fat—with 93 percent of its calories derived from these fats. This makes it beneficial for lowering bad cholesterol, controlling blood sugar levels, and curbing hunger. Additionally, coconut milk is rich in vitamin C, folate, potassium, copper, selenium, magnesium, manganese, iron, and fiber. Caraway seeds offer antioxidants such as zeaxanthin and lutein, along with vitamin A, calcium, niacin, potassium, folate, phosphorus, and magnesium, which may help boost heart health, manage diabetes symptoms, and enhance immunity.

Ingredients

• 2 cups coconut milk
• 1/2 teaspoon caraway seed or cumin seeds
• 1/2 teaspoon chili powder
• 1 tablespoon fresh ginger, finely chopped
• 1 tablespoon dried oregano
• 2 tablespoons brown sugar or any sweetener of your choice
• 2 tablespoons coconut butter
• 2 tablespoons tomato pulp

Instructions

1

Add coconut butter to a saucepan set over medium heat; stir in the spices and sauté for a minute.

2

Add in tomato pulp and coconut milk, and cook until the mixture is warmed through.

3

Do not allow the coconut milk to boil to prevent the oil from separating.

4

Mix in the brown sugar, then remove from heat.

Nutrition

• 234.0 Calories
• 10.0g Carbohydrates
• 0.0mg Cholesterol
• 22.3g Fat
• 3.2g Fiber
• 2.4g Protein
• 19.6g Saturated fat
• 18.0mg Sodium
• 6.1g Sugar
• 0.0g Trans fat