Ingredients
p
500 g potato gnocchi
c
540 g canned lentils, drained and rinsed
c
150 g cherry tomatoes, halved
y
1 yellow bell pepper, chopped
r
1 red bell pepper, chopped
s
1 small zucchini, chopped
r
1 red onion, sliced
t
3 –5 tbsp olive oil
g
1 tsp ground cumin
s
1 tsp smoked paprika
g
½ tsp ground coriander
S
Salt and black pepper, to taste
F
For the Chili Tahini Drizzle:
t
3 tbsp tahini
c
1 tbsp chili crisp or chili oil
J
½ Juice of lemon
s
1 small garlic clove, finely grated
m
1 tsp maple syrup (optional)
t
2 –4 tbsp water
o
pinch of salt
T
To Finish:
F
Fresh parsley or cilantro, chopped
O
Optional: a sprinkle of toasted sesame seeds or dukkah
Directions
1
Preheat oven to 400°F (200°C).
2
On a large baking sheet, add gnocchi, lentils, tomatoes, peppers, zucchini, and red onion.
p
500 g potato gnocchi
c
540 g canned lentils, drained and rinsed
c
150 g cherry tomatoes, halved
y
1 yellow bell pepper, chopped
r
1 red bell pepper, chopped
s
1 small zucchini, chopped
r
1 red onion, sliced
3
Drizzle with olive oil. Sprinkle with cumin, smoked paprika, coriander, salt, and pepper. Toss well and spread into a single layer.
t
3 –5 tbsp olive oil
g
1 tsp ground cumin
s
1 tsp smoked paprika
g
½ tsp ground coriander
S
Salt and black pepper, to taste
4
Bake for 25 minutes, stirring halfway through, until the gnocchi are golden and crispy and veggies are tender.
5
For the Chili Tahini Drizzle:
1
In a small bowl, whisk tahini, chili crisp, lemon juice, garlic, and maple syrup. Add water gradually until smooth and pourable. Taste and adjust salt or heat.
t
3 tbsp tahini
c
1 tbsp chili crisp or chili oil
J
½ Juice of lemon
s
1 small garlic clove, finely grated
m
1 tsp maple syrup (optional)
t
2 –4 tbsp water
2
Remove sheet pan from oven. Top with parsley or cilantro, sprinkle sesame seeds or dukkah if using, and spoon over the chili tahini drizzle. Serve immediately.
F
Fresh parsley or cilantro, chopped
O
Optional: a sprinkle of toasted sesame seeds or dukkah
