Crispy Thai Gnocchi

Bring a large pot of salted water to a boil for the gnocchi. Peel, halve the carrot lengthwise, and slice into half-moons. Peel and dice the onion. Peel and mince the garlic and ginger. Roughly chop the cilantro leaves and stems. Zest and halve the lime.

Add the gnocchi to the large pot of boiling water and cook until they float to the surface, about 3 to 5 minutes. Drain the cooked gnocchi.

Place a large nonstick skillet over medium high heat with 1 tbsp vegetable oil. Once hot, add the sliced carrots and cooked gnocchi. Cook, tossing occasionally, until the gnocchi and carrots are browned in places, about 5 to 7 minutes. Remove from heat and add the ground coriander and lime zest. Toss the gnocchi and carrots to coat, then transfer to a plate and cover to keep warm.

Return the skillet to medium-high heat with 1 tbsp vegetable oil. Once hot, add the diced onion, minced garlic, and minced ginger. Cook until the onion softens, about 2 to 3 minutes. Add the yellow curry paste, coconut milk, juice from the lime, 2 tbsp water, and ¼ tsp salt. Stir to combine and bring the curry sauce to a simmer.

Add the baby spinach to the skillet and cook until just wilted, less than 1 minute. Divide the curry between large shallow bowls and top with crispy gnocchi and chopped cilantro.