Madras Curry Gnocchi
with Pan-Seared Apples & Tamarind Chutney
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- 10 oz fresh gnocchi
- 1 tsp garam masala
- 14 oz crushed tomatoes
- 5.5 oz coconut milk
- 4 oz teen spinach
- 1 red apple, peeled and sliced
- 1 tbsp sliced almonds
- 1 tsp Madras curry powder
- 1 oz tamarind chutney
- Salt and pepper*
- 1 tbsp + 2 tsp olive oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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!