Gnocchi Coco Sauce

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

One of my favorite things about gnocchi is the soft pillowy texture. Add this yummy Gnocchi Coco Sauce, and you are immediately shipped to food heaven! The key to a great-tasting Gnocchi Coco Sauce is to keep it simple, fresh, and natural. Our recipe uses 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 will have this meal at least once a week. One good thing about this recipe is that it is very easy to add in your favorite ingredients, especially the spices, depending on what you like. If you want more spice, add more chili; if not, tone it down a little. You can also use olive oil in place of coconut butter, and it will still taste good.

You can also serve small balls of sentient diet cheese to the sauce and serve with Gnocchi or pasta for a more luxurious texture. Try it as is, then feel free to play around with the ingredients.

Gnochi Coco Sauce

Pestos, Dips & Sauces Dadaji Fusion Recipes
Serves: 6
Prep Time: 10 min Cooking Time: 20 min Total Time: 30 min

Nutritional Benefits: Coconut milk is very high in medium-chain triglycerides, a type of saturated fats. In fact, 93 percent of coconut milk's calories come from these fats. These fats are beneficial when it comes to lowering bad cholesterol levels, keeping blood sugars controlled, and helping stave off hunger. Coconut milk is also rich in vitamin C, a potent immune booster, folate, potassium, copper, selenium, magnesium, manganese, iron, and fiber. Caraway seeds are an excellent source of antioxidants, more specifically zeaxanthin and lutein, which are in the class of carotenoids. They also contain vitamin A, calcium, niacin, potassium, folate, phosphorus, and magnesium that help boost your heart health, prevent and reduce symptoms of diabetes and boost your immunity.


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



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


Add in tomato sauce and coconut milk and cook until warmed through.


Do not allow coconut milk to boil; it will separate the oil.


Mix in brown sugar and then remove from heat.


  • 234 Calories
  • 10g Carbohydrates
  • 22.3g Fat
  • 3.2g Fiber
  • 2.4g Protein
  • 19.6g Saturated fat
  • 18mg Sodium
  • 6.1g Sugar

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