Crispy Gnocchi with Muhammara Bean Dip
Pillowy, crispy gnocchi pairs so beautifully with Muhammara, a Middle Eastern roasted red pepper dip with bright, vibrant flavors! Serve as a starter or side, as an entree, or a salad or wrap! (soy-free with gluten-free option)
Servings: 4
Ingredients
For the Roasted Walnuts
- 3/4 cup raw walnuts
For the Crispy Gnocchi
- 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
For the Muhammara Bean Dip
- 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
For the Walnut Lemon Crumble
- 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
Other Garnishes
- chopped basil or mint or cilantro or parsley, or a combination of these fresh herbs
- lemon juice
- pepper flakes
Instructions
Roast the walnuts.
- Roast the walnuts by adding them to a small skillet over medium-low heat. Roast until they start to smell nutty, about 3 to 5 minutes, depending on your pan and your stove. Stir every minute or so. Once the walnuts start to smell nutty, switch off the heat. They will continue to roast in the remnant heat of the pan while you prepare the other ingredients.
Roast the gnocchi, beans, and cauliflower.
- Preheat the oven to 410° F (210° C). Drizzle a little oil on a baking sheet and spread it around. Add the gnocchi, beans, and cauliflower to the baking sheet. You can also add everything to a bowl, drizzle with oil, and toss well to coat before transferring to the baking sheet.
- In a small bowl mix all the crispy gnocchi spices together really well. Sprinkle the spice mixture over the gnocchi, beans, and cauliflower and use a spatula or clean hands to toss well so everything is evenly coated with the oil and spices. Spread the mixture in an even layer on the baking sheet, so there is not too much overlapping.
- Bake for 15 to 17 minutes, then check the gnocchi and cauliflower and move them around with a spatula, so that they cook evenly. If the cauliflower florets are larger, keep them toward the outer edges of the pan so they brown more on the edges. Continue baking for another 5 to 10 minutes, depending on your oven, the brand of gnocchi, and the texture you prefer. You want the outside of the gnocchi to be crisp, the beans to become slightly crunchy, and the cauliflower cooked to preference. If you bake too long, the gnocchi will become hard, so keep an eye on it as it bakes. Remove the pan from the oven and set aside.
Meanwhile, make the Muhammara dip and walnut crumble.
- Reserve 2 tablespoons of the roasted walnuts for the crumble topping. Add the remaining walnuts to a food processor and process until they form a coarse meal. Add the garlic and process again, so the garlic gets chopped into smaller pieces. Add the roasted red bell pepper, the beans, the spices, olive oil, lemon juice, and the pomegranate molasses. Process until the mixture is somewhat smooth but still has some texture from the walnuts. Taste and adjust the flavor. Add more salt, lemon juice, heat, or spices if needed. Set the dip aside.
- Chop the reserved walnuts until chopped small. Add the lemon zest, salt, and pepper flakes and mix well. Set aside.
Serve how you like!
- To serve as a plate, spread the Muhammara bean dip on a serving plate. Top with the crispy gnocchi, cauliflower, and bean mixture. Sprinkle the walnut crumble and fresh chopped herbs on top and add a squeeze of lemon juice or serve with lemon slices on the side. It can be eaten as is, because the crispy gnocchi acts as a carrier for the dip. You can also serve it with garlic bread or pita bread.
- To make a creamy gnocchi salad, chop onion, red bell pepper, cucumber, and/or tomato and add to a bowl. Add the gnocchi mixture and a good helping of the bean dip. Add a few teaspoons of lemon juice and toss well to coat. For a creamier salad mix in 2 to 3 tablespoons non-dairy yogurt. Taste and adjust the flavor and serve immediately.
Video
Notes
This recipe uses 1 can of beans or 1 1/2 cups cooked beans. We are just dividing the can, using part in the dip and roasting some of the beans in the oven for a crunchy texture.
Gnocchi:
If using mini or gluten free gnocchi, put it on a separate baking sheet to bake as these will get done sooner than the veggies.
Crispy gnocchi Muhammara is naturally soy-free. It can be gluten-free if you use gluten-free gnocchi or you can use more beans instead.
Spice blend substitutions: I use baharat or shawarma spice blends, which are Middle Eastern blends and really delicious, but if you don’t have them you can use harissa spice blend, garam masala, or another spice blend of choice.
Nutrition
Calories: 535kcal | Carbohydrates: 71g | Protein: 16g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Sodium: 687mg | Potassium: 793mg | Fiber: 11g | Sugar: 4g | Vitamin A: 775IU | Vitamin C: 67mg | Calcium: 164mg | Iron: 9mg