Separate 1 pound shelf-stable gnocchi and arrange in single layer in 12-inch nonstick skillet.

Drizzle 6 tablespoons vegetable oil evenly over gnocchi.

Place skillet over medium-high heat and cook, without moving gnocchi, until well browned on 1 side, 5 to 8 minutes.

Stir gnocchi and continue to cook until second sides of most pieces are lightly crisp, about 2 minutes.

Using slotted spoon, transfer gnocchi to large plate, leaving oil in skillet.

Add 2 teaspoons cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon brown mustard seeds, ½ teaspoon garam masala, ¼ teaspoon ground turmeric, and ⅛ teaspoon cayenne pepper to skillet and cook over medium heat until fragrant, about 30 seconds.

Add three-quarters of 1 finely chopped red onion and ½ teaspoon table salt and cook until onion is softened, 3 to 5 minutes.

Stir in 2 minced garlic cloves and 2 teaspoons grated ginger and cook until fragrant, about 30 seconds.

Stir in 1 rinsed can chickpeas, 3 cups baby spinach, and 1 cup frozen peas and cook until spinach wilts and chickpeas and peas are warmed through, about 3 minutes.

Stir in gnocchi, ¼ cup chopped fresh cilantro leaves, and 2 teaspoons lemon juice.

Whisk 1 cup plain yogurt and remaining ⅛ teaspoon salt together in bowl.

Spread half of yogurt on serving platter, then mound gnocchi mixture on top.

Sprinkle with remaining red onion and remaining ¼ cup chopped cilantro leaves.

Serve immediately, passing remaining yogurt and tamarind chutney separately.