Quick & Easy

Chickpea, gnocchi and spinach curry

A hearty weeknight dinner made with store-bought gnocchi and pantry staples.
Bowl of chickpea, gnocchi & spinach curryJohn Paul Urizar

We’ve taken store-bought gnocchi and transformed it into a hearty chickpea and spinach curry that’s both budget-friendly and delicious.

Want to learn how to make your own gnocchi? Follow our fail-proof potato gnocchi recipe.



1.Combine garam marsala, onion, garlic, chilli, tomato paste, ginger and oil in small food processor and process to a smooth paste.
2.Heat the oil or ghee in large heavy based saucepan over medium heat. Add the paste and cook, stirring for 1 minute, or until fragrant.
3.Add the cauliflower, gnocchi and stock, bring to a simmer. Partially cover with a lid and cook for 10 minutes, or until the cauliflower is almost tender. Add the brown sugar, chickpeas and tomatoes; cook for a further 5 minutes. Season with salt and freshly ground black pepper.
4.Remove from the heat, add spinach and fold through until just wilted. Serve with yoghurt and coriander.

Not suitable to freeze.


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