Crispy Gnocchi with Muhammara Bean Dip

Ingredients

walnutsraw

1 1/8 cup

potato gnocchi

Egg-freeegg-free potato gnocchi

24 oz24 oz

white beanscanned or cooked

2 1/4 cup

cauliflowerchopped into small florets

3 cup

extra virgin olive oil

3 tbsp

ground cumin

1 1/2 tsp

paprika

1 1/2 tsp

onion powder

3/4 tsp

baharat spice blend

1 1/2 tsp

black pepper

3/4 tsp

roasted red bell peppers

18 oz

garlic

5 clove

red pepper flakes

3/4 tsp

salt

to taste

pomegranate molasses

1 1/2 tbsp

lemon juice

1 1/2 tbsp

lemon zest

3/4 tsp

fresh basilchopped

to taste

Method

1. 01Toast walnuts in a small skillet over medium-low heat, stirring every minute, until fragrant, about 3 to 5 minutes. Remove from heat and let cool.5 min
2. 02Preheat oven to 410°F.
3. 03Toss gnocchi, beans, cauliflower, and 1 tbsp olive oil on a baking sheet.
4. 04Mix cumin, paprika, onion powder, baharat, and black pepper in a small bowl. Sprinkle over gnocchi mixture and toss to coat evenly. Spread in a single layer.
5. 05Bake 15 to 17 minutes. Stir and redistribute, moving larger cauliflower florets to the edges. Bake another 5 to 10 minutes until gnocchi is crisp and cauliflower is tender.25 min
6. 06Reserve 2 tbsp toasted walnuts. Process remaining walnuts in a food processor until coarse meal. Add garlic and pulse until chopped.
7. 07Add roasted peppers, 1 cup beans, cumin, red pepper flakes, salt, pomegranate molasses, lemon juice, and 1 tbsp olive oil to processor. Pulse until smooth with walnut texture. Taste and adjust seasoning.
8. 08Chop reserved walnuts small. Mix with lemon zest, salt, and red pepper flakes.
9. 09Spread muhammara dip on a plate. Top with crispy gnocchi mixture and walnut crumble. Garnish with basil and lemon juice.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Soy-free