A colourful and original Italian-meets-Indian mash up, this dish combines a rich, delicious coconut curry with delicate, homemade gnocchi. Florets of cauliflower are stewed with onions, turmeric, tomatoes, and rich coconut milk. The curry is served over gnocchi and finished with fresh cilantro and red onions. To bring a little heat, a house-made hot sauce is served on the side.
$12 (tax-included)
(vegan & gluten-free options)
From Tony: I love to cook and am very passionate about food and cooking. My cooking exploits can be found at @TonyMagenta on Instagram or Twitter.
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Every Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur.
