Overhead View of a Pan at the bottom left filled with dark brown gravy filled with Vegan gnocchi. On the inside left of the pan, there is a avocado salaad arranged in a half circle. Photo also contains a Cilantro plant, and small bowls with lime, avocado and dried spices

Vegan Mexican Gnocchi Recipe

Simple Gnocchi recipe made with beans, corn, bell pepper and coconut milk
Course Main Course
Cuisine Italian, Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 428kcal
Author Healing Tomato


For the garnish

  • 1/2 cup cilantro finely chopped
  • 1/2 avocado finely chopped
  • 1/4 cup red onion finely chopped
  • 1/2 lime freshly squeezed
  • 1 jalapeno optional


  • 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



This is one of the recipes where the garnish is very important, so, go crazy with the cilantro. 


Calories: 428kcal | Carbohydrates: 52g | Protein: 10g | Fat: 22g | Saturated Fat: 15g | Sodium: 664mg | Potassium: 547mg | Fiber: 9g | Sugar: 5g | Vitamin A: 970IU | Vitamin C: 27.3mg | Calcium: 74mg | Iron: 7.3mg