Chickpea gnocchi with padrón peppers and spinach coconut sauce

Method

1. Mix all the gnocchi ingredients (apart from the oil) with 375ml water in a pan and cook gently for 12-15 minutes until thickened and shiny. Transfer to the prepared tin, spread to a depth of 2.5cm and cool.
2. Wilt the spinach in a large lidded pan for 1-2 minutes, refresh under cold water, then squeeze well to remove excess water. Blend in a processor to a purée, adding a little water if required. Set aside.
3. Heat the oil in a saucepan over a medium heat. Add the cumin seeds, then the garlic and stir until the garlic is golden. Add the chickpea flour and stir until it gives off a roasted aroma – about 1-2 minutes. Add the spinach purée to the pan and bring to a boil, stirring.
4. Turn down the heat, add the ginger and green chillies, then simmer for 15 minutes. Stir in the coconut milk, add the salt and sugar, then sprinkle in the garam masala and remove from the heat. Keep warm.
5. For the tempering, heat the oil in a frying pan over a medium heat. When hot, add the red chillies, mustard seeds and curry leaves. Once the spices crackle, add the coconut and fry, stirring, until the moisture evaporates, but don’t let the mixture brown. Remove the pan from the heat.
6. Cut the gnocchi into 20–24 squares. Heat a glug of oil in a large, heavy-based pan over a medium heat. In batches, lightly dust the gnocchi in chickpea flour and fry for 2-3 minutes on each side until golden and crisp. Keep warm.
7. For the peppers, heat the oil in a frying pan over a high heat. Add the peppers and fry, stirring, for 2-3 minutes until browned. Sprinkle with sea salt and set aside.
8. Divide the spinach coconut sauce among bowls, top with the gnocchi and peppers, then sprinkle with the tempering. Serve while hot.