Place potatoes in a large saucepan and fill with water (to about a ½ an inch to an inch over the top of the potatoes.) Place pan on stove and bring to a boil. Cook at a rolling boil until potatoes are tender, about 30 minutes (be careful not to poke the potatoes too much, as this will cause them to become waterlogged; I used a pair of tongs to lightly squeeze the sides and see how tender they felt.) Once cooked, remove potatoes from water and let cool slightly. Once they are cool enough to touch, peel off the skin.
Cut the potatoes into quarters and put them through your ricer into a large mixing bowl. Slowly add the flour, kneading until you get a slightly sticky dough (that’s still not too difficult to handle.) I used about ¾ of a cup of flour, but this may vary depending on the potatoes you are using. Knead in the curry powder.
Divide the dough into about five pieces on a lightly floured surface and roll each piece into a long, skinny log, about 3/4-inch in diameter. Cut each log into ¾-inch long pieces (the size of gnocchi.) Using a fork, hold each gnocchi lengthwise against the tines of the fork with the pointer finger of the hand not holding the fork, then gently flick it off. This will give the gnocchi a little concavity to cook more evenly. Set prepared gnocchi aside. Place a large pot of heavily salted boiling water over high heat to bring to a boil.
Next, prepare the sauce. In a large saute pan, cook the onions and garlic in two tablespoons of olive oil. Once the onions and garlic have started to turn translucent and become fragrant, add the ground lamb. As the ground lamb begins to brown, add the oregano and tomatoes. Stir until the lamb looks mostly cooked, although a few shades of pink are okay as we’ll be cooking it a bit longer with the sauce. Add the cashew cream, fresh basil, salt and pepper and stir to combine. Let simmer for about 10 minutes for the flavors to meld, and squeeze in lemon juice, once again stirring to combine.
Once your large pot of water has come to a boil, begin adding the curry gnocchi in batches (about a dozen at a time.) Once the gnocchi floats to the top of the pot, remove with a slotted spoon.
Spoon gnocchi onto individual plates and top with a generous portion of the White Lamb Bolognese. Garnish with more fresh basil and serve immediately.