Creamy Coconut & Nooch Gnocchi

Serves: 3-4 people
Prep time: 15 mins

Try this rich, velvety, dairy-free gnocchi sauce built around coconut milk and cheezy  nooch (nutritional yeast). It delivers deep savoury, cheesy notes with gentle sweetness and body from coconut — perfect for pillowy gnocchi. The result is comforting, umami-packed, and surprisingly elegant.

Recipe tip: Feeling adventurous? Add a little extra flavour with our optional add-ins.

What you’ll need:

• 500 g gnocchi (cooked)

• 1 tbsp olive oil or vegan butter

• 2 cloves garlic, finely minced

• 1 small shallot or onion, finely diced

• 200 ml full-fat coconut milk

• 3–4 tbsp of our nooch

• 1 tsp white miso or soy sauce (optional, boosts umami)

• 1 tsp Dijon mustard

• Squeeze of lemon juice

• Salt & black pepper to taste

  Optional add-ins

• Sautéed mushrooms or spinach

• Lemon zest

• Peas

• Chili flakes

How to do it:

1. Cook the gnocchi according to pack instructions.

2. Heat oil in a pan over medium heat. Add shallot or onion and garlic, and cook  for 2–3 minutes until soft.

3. Pour in the coconut milk and bring to a gentle simmer. Stir in the nooch, Dijon mustard and Miso or soy (if using) to get a silky smooth sauce.

4. Add a squeeze of lemon juice, salt, and pepper. Taste — it should be savoury, slightly tangy, and rounded. Adjust with more nooch for cheesiness or lemon for brightness.

5. Add drained gnocchi directly to the sauce. Toss gently. Add a splash of cooking water if you want it silkier and more glossy. Fold in any extras (mushrooms, peas). Serve topped with herbs and a final sprinkle of nooch.

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