Bring a large pot of salted water to a boil. Add gnocchi to the boiling water and cook until they float to the surface, 3 to 5 minutes. Drain, and gently shake to remove any excess water. TIP: You will use this pot again in the next step.

Return the large pot to the stove over medium heat and add 1 tbsp olive oil and garam masala. Cook until fragrant, 1 to 2 minutes. Add tomatoes, coconut milk, and a pinch of salt and pepper and cook until sauce thickens, 6 to 8 minutes. Add teen spinach and stir to combine. (4-serving meal: use 2 tbsp olive oil)

Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, tossing occasionally, until browned in places, 5 to 7 minutes. Move crispy gnocchi to the side of the skillet. Add apple and cook until browned in places, 4 to 6 minutes. Add almonds and Madras curry powder and cook until lightly toasted, 2 to 3 minutes. Stir to combine. (4-serving meal: use 4 tsp olive oil) TIP: Work in batches for the 4-serving meal.

Divide the curry sauce between bowls. Top with crispy gnocchi with toasted almonds and apples. Drizzle with tamarind chutney. Enjoy!