Serves 4

2 – 2 1/2 lbs gnocchi
2 cups coconut milk
2 cups water
3/4 lb butternut squash chopped into chunks
10 cloves garlic
3 tablespoons fish sauce
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon white pepper

1 tablespoon sugar
Thai basil leaves to garnish


In a large pot, bring the coconut milk and water to a vigorous boil on high heat. Add the butternut squash, lower to medium high heat and simmer for 10 to 15 minutes until the squash is fork tender.

Take a few ladles of the squash and coconut milk, placing carefully into a blender or food processor. Pulse a few times until smooth. Return to the pot. Repeat as necessary in batches until all the squash is blended. Alternatively, use a hand-held blender right in the pot.

Add all the dry spices and stir until thoroughly mixed. Lower heat to very low and allow to simmer gently.

In another pot, bring water to a vigorous boil and cook the gnocchi according to package instructions, typically for 5 minutes or so until the gnocchi is floating on top of the water. Drain the gnocchi and place on serving plates.

Ladle the butternut squash sauce over the gnocchi and garnish with basil leaves. Serve immediately.