For the gnocchi in red curry sauce, drain the baby corn and cut into bite-sized pieces. Roughly chop the coriander.
Lightly sweat the red curry paste and the baby corncobs in a pan in a little oil. Deglaze with the coconut milk and bring to the boil once.
Add the cooked gnocchi and simmer gently for 5 minutes. Finally, mix in the cilantro and serve.