Turkish-Style Tomato Gnocchi
with Toasted Walnuts & Cucumber Olive Salad
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- 1 cucumber, diced
- 1/4 cup Kalamata olives, roughly chopped
- 1 lemon, zested and juiced (divided)
- 1 tbsp ground sumac
- 2 garlic cloves, peeled and minced
- 14 oz crushed tomatoes
- 1 yellow onion, peeled and thinly sliced
- 10 oz fresh gnocchi
- 1 tbsp smoked paprika
- 1/4 cup walnuts, roughly chopped
- 4 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- 1 tsp dried oregano
- 2 tbsp + 1 tsp olive oil*
- Salt and pepper*
- For full ingredient list, see Nutrition.
Preheat the oven to 400°F. Bring a large pot of salted water to a boil for the gnocchi. Add cucumber, olives, lemon juice, sumac, 1 tsp olive oil, and a pinch of salt and pepper to a medium bowl and stir the cucumber olive salad.
Add garlic, tomatoes, ¼ cup water, 1 tbsp olive oil, and a pinch of salt to a baking dish, stir to combine, and roast in the oven until tomato sauce is bubbling and has thickened slightly, 12 to 15 minutes.
Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add just half the onion and a pinch of salt and pepper. Cook until onions are translucent and beginning to brown, 6 to 8 minutes. Set aside.
Add gnocchi to boiling water and cook until they float to the surface, 3 to 5 minutes. Drain and run under cool water to stop the cooking process. Move onions to the side of the skillet, add 1 tsp olive oil to the other side, and add gnocchi and paprika. Cook, tossing entire skillet occasionally, until gnocchi is browned in places, 5 to 7 minutes.
Add gnocchi and onions to roasted tomato sauce in the baking dish. Sprinkle with chopped walnuts and return to the oven. Bake until nuts are golden brown and sauce is bubbling, 4 to 5 minutes.
Add lemon zest, yogurt, oregano, and a pinch of salt to a small bowl and stir to combine. Divide the Turkish style tomato gnocchi with toasted walnuts between bowls. Drizzle with oregano yogurt. Serve with cucumber olive salad. Enjoy!