Samosa Gnocchi Chaat

Ingredients

• 1 pound shelf-stable gnocchi
• 6 tablespoons vegetable oil
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon brown mustard seeds
• 1/2 teaspoon garam masala
• 1/4 teaspoon ground turmeric
• ⅛ teaspoon cayenne pepper
• 1 red onion
• 1/2 teaspoon plus ⅛ teaspoon table salt
• 2 garlic cloves
• 2 teaspoons grated fresh ginger
• 1 can chickpeas
• 3 ounces baby spinach
• 1 cup frozen peas
• 1/2 cup chopped fresh cilantro leaves
• 2 teaspoons lemon juice
• 1 cup plain yogurt
• Tamarind

Instructions

1. 1

   Separate 1 pound shelf-stable gnocchi and arrange in single layer in 12-inch nonstick skillet. Drizzle 6 tablespoons vegetable oil evenly over gnocchi. Place skillet over medium-high heat and cook, without moving gnocchi, until well browned on 1 side, 5 to 8 minutes. Stir gnocchi and continue to cook until second sides of most pieces are lightly crisp, about 2 minutes. Using slotted spoon, transfer gnocchi to large plate, leaving oil in skillet.

2. 2

   Add 2 teaspoons cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon brown mustard seeds, ½ teaspoon garam masala, ¼ teaspoon ground turmeric, and ⅛ teaspoon cayenne pepper to skillet and cook over medium heat until fragrant, about 30 seconds. Add three-quarters of 1 finely chopped red onion and ½ teaspoon table salt and cook until onion is softened, 3 to 5 minutes. Stir in 2 minced garlic cloves and 2 teaspoons grated ginger and cook until fragrant, about 30 seconds.

3. 3

   Stir in 1 rinsed can chickpeas, 3 cups baby spinach, and 1 cup frozen peas and cook until spinach wilts and chickpeas and peas are warmed through, about 3 minutes. Stir in gnocchi, ¼ cup chopped fresh cilantro leaves, and 2 teaspoons lemon juice.

4. 4

   Whisk 1 cup plain yogurt and remaining ⅛ teaspoon salt together in bowl. Spread half of yogurt on serving platter, then mound gnocchi mixture on top. Sprinkle with remaining red onion and remaining ¼ cup chopped cilantro leaves. Serve immediately, passing remaining yogurt and tamarind chutney separately.