For the gnocchi:
- 1 1/2 pounds russet potatoes, scrubbed
- 1 tablespoon extra virgin olive oil
- 2 eggs
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon Pragati Turmeric
- 1/4 teaspoon ground Aranya Peppercorns
- 1/2–2/3 cup all-purpose flour, plus more for dusting
For the vegetables & spiced ghee:
- 6 tablespoons ghee
- 8 ounces asparagus, trimmed and cut on the bias into 1/2-inch pieces
- 4 ounces snap peas, cut in half lengthwise on the bias
- 1/2 cup fresh or defrosted peas
- 1 teaspoon Nandini Coriander seeds, coarsely crushed (you can use a mortar and pestle for this, or smash with a rolling pin)
- 1 teaspoon Nagauri Cumin seeds
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon Aranya Peppercorns, coarsely crushed (see note above about the coriander seeds)
- 3/4 teaspoon powdered Sannam Guntur Chillies
- 1/2 teaspoon kosher salt
- 1/4 teaspoon asafoetida (optional)
- 1–2 lemons, cut into fat wedges
- A generous handful of mixed green herbs like tender cilantro stems and mint leaves
- Flaky salt, for finishing
- Preheat the oven to 400 degrees. Using a fork, prick each potato a couple times and place on a baking sheet. Drizzle the extra virgin olive oil over the potatoes and then rub each one so that each potato is lightly coated in the oil. Bake until tender and fully cooked through, about 50–70 minutes, depending on the size of your potatoes. Remove the potatoes from the oven and let rest until cool to the touch, about 10 minutes.
- While the potatoes are cooling, bring a large pot of abundantly salted water to a boil.
- To make the gnocchi, whisk the eggs in a large bowl. Add the salt, turmeric and ground pepper and whisk to combine. Set aside.
- When the potatoes are cool enough to handle, gently peel each potato (pro tip: save the skins for snacking with some Turmeric Popcorn Spice). Using a ricer, rice the cooked potatoes into the egg mixture. If you don’t have a ricer, you can also grate the potatoes on the large side of a grater. Fold the potatoes into the egg mixture until combined. Sprinkle a half cup of flour over the potato and egg mixture and gently fold together until a rough dough forms. It might be a little sticky, but you want it to hold together and not be too tacky. If the dough seems too wet, add a tablespoon at a time until you reach the desired dough consistency (just be careful not to over mix the dough, the gluten will start to develop and that results in tough gnocchi).
- Turn the dough out onto a generously floured surface and divide into four portions. Taking one portion, roll into a long rope, about a half inch in diameter. Cut the gnocchi with a lightly floured knife or pastry scraper into 3/4-inch pieces. Transfer the finished uncooked gnocchi to a lightly floured baking sheet. Repeat with the remaining dough. Set the gnocchi aside while you cook the vegetables.
- To prepare the vegetables, heat two tablespoons of ghee in a large skillet over medium high heat. Add the asparagus and snap peas and sauté until they just start to turn tender-crisp, about 3–4 minutes. Season with salt to taste and keep warm.
- Add the reserved turmeric gnocchi and fresh or defrosted peas to the boiling water and cook until the gnocchi are cooked through and start to float, about 1–1 1/2 minutes. Drain, add to the sautéed vegetables and gently toss to combine. Transfer the gnocchi and vegetables to a serving platter.
- Return the skillet to medium high heat and add the remaining four tablespoons of the ghee. When hot, add the coarsely crushed coriander seeds, cumin seeds, mustard seeds and black pepper, stirring to combine. Fry the spices until the seeds start to pop and infuse in the ghee, about 30–45 seconds. Remove from the heat and stir in the powdered chillies, salt and asafoetida, if using.
- To serve, pour the sizzling spiced ghee over the gnocchi and vegetables. Top with the green herbs and a sprinkling of flaky salt. Serve with lemon wedges for squeezing over individual portions.