Boil gnocchi - Fill a large pot with salted water and bring to a boil over high heat. Add gnocchi to boiling water and cook for 2-3 minutes, stirring occasionally, until they start floating. Drain the gnocchi using a strainer and keep it aside. - Do not overcook the gnocchi, as they will become mushy and lose their shape.

Saute paneer and spinach - Heat the vegetable oil in a large skillet over medium-high heat. Add the paneer and spinach and sauté until golden brown, about 5-7 minutes. Remove from the skillet and keep it aside. - Make sure the paneer and spinach are completely dry before adding them to the skillet to ensure they sauté evenly. Use a non-stick pan or coat the skillet with cooking spray to prevent the paneer from sticking to the pan.

Make the spicy masala sauce - In the same skillet, add diced onions and sauté them for 2-3 minutes until they become translucent. Add chopped tomatoes, ginger, and garlic to the onions and sauté for another 2-3 minutes. Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a minute. Add water to thin out the sauce and simmer for 5-7 minutes, or until the sauce thickens. - Use fresh ginger and garlic as they add a lot of flavor to the sauce. Adjust the amount of red chili powder to your liking if you prefer less spicy food.

Add gnocchi and paneer and spinach - Add the boiled gnocchi and sautéed paneer and spinach to the spicy masala sauce. Mix gently and cook for 2-3 minutes until everything is heated through.

Garnish and serve - Garnish the dish with chopped coriander leaves and serve hot. - Serve the Paneer and Spinach Gnocchi in Spicy Masala Sauce with garlic naan or rice for a complete Indian meal experience. You can also sprinkle some grated Parmesan cheese over the dish for a twist on the traditional recipe.