In a saucepan, heat oil. Roast the curry. When the spices smell, add the grated ginger and chopped garlic. Mix. Add the liquid cream. Let it thicken on low heat for 8 minutes. Make a reservation.
Put the potatoes in a large pot filled with cold water. Bring to a boil and cook for 20 minutes from the broth. Drain the potatoes, peel them and place them in a bowl. Add the cooked Le Puy green lentils. Pass through a potato masher. Season with salt and pepper.
Stir the egg yolk into the mashed potatoes, then gradually add the flour until you have a soft, non-sticky dough. Remove pieces of dough. On a lightly floured work surface, roll the dough under the palm of your hand to obtain a roll of about 2cm in diameter. Cut this roll into pieces of about 2 to 3 cm. Take a piece and roll it gently on a fork so that the tine marks are imprinted on it. Repeat the action until the dough is used up. Place the gnocchi in a large pot of boiling salted water. When they come to the surface, retrieve them with a skimmer.
Serve hot with the curry cream and the apple, which you will have detailed in sticks.