Name: Gnocchi with Muhammara Bean Dip
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 3/4 cup raw walnuts; 16 ounces potato gnocchi; 1/2 cup white beans, such as cannellini, navy, or northern beans; 2 cups cauliflower, chopped into small florets, or use other veggies of choice; 1 tablespoon extra virgin olive oil; 1/2 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon onion powder; 1 teaspoon baharat spice, or ras el hanout or shawarma spice blend. see notes for more substitutions.; 1/2 teaspoon black pepper; 12 ounces roasted red bell peppers, or 2 large roasted red bell peppers; 3 cloves garlic; 1/2 teaspoon ground cumin; 1/2 teaspoon pepper flakes, or more, to taste; 1/2 teaspoon salt, or more, to taste; 1 tablespoon pomegranate molasses, or 2 teaspoons maple syrup; 1 tablespoon lemon juice, or more, to taste; 1 cup white beans, such as cannellini, northern, or navy beans, or chickpeas, or 1 cup cooked white beans or chickpeas; 1 tablespoon extra virgin olive oil; 2 tablespoons roasted walnuts; 1/2 teaspoon lemon zest, or more, to taste; dash of salt; 1/2 teaspoon red pepper flakes, or aleppo pepper flakes; chopped basil, or mint or cilantro or parsley, or a combination of these fresh herbs; lemon juice; pepper flakes

Ingredients

Scale

3/4 cup raw walnuts
16 ounces potato gnocchi
1/2 cup white beans, such as cannellini, navy, or northern beans
2 cups cauliflower, chopped into small florets, or use other veggies of choice
1 tablespoon extra virgin olive oil
1/2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon onion powder
1 teaspoon baharat spice, or ras el hanout or shawarma spice blend. see notes for more substitutions.
1/2 teaspoon black pepper
12 ounces roasted red bell peppers, or 2 large roasted red bell peppers
3 cloves garlic
1/2 teaspoon ground cumin
1/2 teaspoon pepper flakes, or more, to taste
1/2 teaspoon salt, or more, to taste
1 tablespoon pomegranate molasses, or 2 teaspoons maple syrup
1 tablespoon lemon juice, or more, to taste
1 cup white beans, such as cannellini, northern, or navy beans, or chickpeas, or 1 cup cooked white beans or chickpeas
1 tablespoon extra virgin olive oil
2 tablespoons roasted walnuts
1/2 teaspoon lemon zest, or more, to taste
dash of salt
1/2 teaspoon red pepper flakes, or aleppo pepper flakes
chopped basil, or mint or cilantro or parsley, or a combination of these fresh herbs
lemon juice
pepper flakes

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Instructions

Roast the walnuts in a small skillet over medium-low heat until they become fragrant, about 3 to 5 minutes, stirring frequently. They will continue to roast off the heat.
Bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions. Drain and set aside.
In a blender or food processor, combine white beans, cauliflower, olive oil, ground cumin, paprika, onion powder, baharat spice, black pepper, roasted red bell peppers, garlic, pepper flakes, salt, pomegranate molasses, lemon juice, and blend until smooth.
In a separate skilled, heat additional olive oil and sauté the gnocchi until crispy and golden brown, about 5-7 minutes.
Top the crispy gnocchi with the Muhammara dip and garnish with roasted walnuts, lemon zest, fresh herbs, and additional pepper flakes to taste.

Notes

Roast walnuts carefully to avoid burning them; they should smell nutty and fragrant when done.
You can substitute the spices with what you have on hand; cumin and paprika are key for authentic flavor.
Feel free to customize with your favorite vegetables, ensuring they are cut into small pieces for even cooking.

Author: Lauren
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Dishes
Method: Roasting, Blending, Sautéing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 400mg
Fat: 24g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 15g
Cholesterol: 0mg