Gather and prepare all ingredients.

Bring two large pots of water to a boil. In one, cook gnocchi for about 3.0 minutes, until gnocchi start to float. Remove from water and set aside. In the second pot, once boiling, cook spinach for about 30 seconds to 1 minute until the spinach starts to wilt and break down. Transfer wilted spinach to a bowl of ice-cold water to quickly cool.

Once spinach is cooled transfer to a blender, pulse several times and blend until smooth.

In a medium sauté pan, heat 1 TBSP canola oil on medium to high heat.

Add shallots and sauté for about 1 minute. Add garlic, jalapeno and cook another 1 minute.

Add tomato, garam masala, coriander, and cumin. Cook for about 5-10 minutes on low heat, occasionally adding water to keep from sticking and burning.

Add the spinach puree and mix. Cook for another 2-3 minutes until heated. Add the heavy cream and heat it through again. Cover and keep on low warm heat.

In a separate sauté pan, heat the remaining canola oil and butter. Add the turmeric, cayenne and gnocchi and sauté quickly to brown and toast the outside of the gnocchi. Fold the gnocchi into the spinach mixture.

To plate, portion onto plates and garnish with cilantro.