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Vegan Mexican Gnocchi Recipe
Rini
Simple Gnocchi recipe made with beans, corn, bell pepper and coconut milk
5
from
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course
Main Course
Cuisine
Italian, Mexican
Servings
6
servings
Calories
428
kcal
Ingredients
1x
2x
3x
2
cup
coconut milk
1
cup
enchilada sauce
1
Tbsp
taco seasoning
1
Tbsp
extra virgin olive oil
½
cup
red onions
finely chopped
½
cup
bell pepper
finely chopped
1
plum tomato
roughly chopped
1
can
black beans
¼
cup
sweet corn
Do not thaw if using frozen
2
Tbsp
oregano
dried
1
tsp
garlic powder
1
Tbsp
nutritional yeast
2
cups
mini gnocchi
For the garnish
½
cup
cilantro
finely chopped
½
avocado
finely chopped
¼
cup
red onion
finely chopped
½
lime
freshly squeezed
1
jalapeno
optional
Instructions
In a bowl, mix the coconut milk, enchilada sauce and taco seasoning. Set aside
Heat a pan for 30 seconds on medium heat, then add the oil
Add the onions and let them soften (about 1 minute)
Add the bell pepper and let them soften (about 1 minute)
Add all the remaining ingredients
Add the sauce mixture and mix well
Cover the pan and let it cook on low to medium heat for about 10 minutes or until the gnocchi are soft
While the gnocchi are cooking, mix all the ingredients for the garnish
When the gnocchi is done cooking, turn off the heat
Top with the garnish and serve
Video
Notes
This is one of the recipes where the garnish is very important, so, go crazy with the cilantro.
Nutrition
Calories:
428
kcal
Carbohydrates:
52
g
Protein:
10
g
Fat:
22
g
Saturated Fat:
15
g
Sodium:
664
mg
Potassium:
547
mg
Fiber:
9
g
Sugar:
5
g
Vitamin A:
970
IU
Vitamin C:
27.3
mg
Calcium:
74
mg
Iron:
7.3
mg
Keyword
gnocchi recipes, mexican meals for the family
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