Turkish Style Tomato Gnocchi

purplecarrot.com

alpeltz

1 cucumber, diced

¼ cup Kalamata olives, roughly chopped

1 lemon, zested and juiced (divided)

1 tsp ground sumac

2 garlic cloves, peeled and minced

14 oz crushed tomatoes

1 yellow onion, peeled and thinly sliced

10 oz fresh gnocchi

1 tsp smoked paprika

¼ cup walnuts, roughly chopped

3 oz Forager® Project Organic Dairy-Free Cashewmilk Yogurt

2 tsp dried oregano

2 tbsp + 1 tsp olive oil*

Salt and pepper*

note: Not included

For full ingredient list, see Nutrition.

Allergens: tree nut (cashew, coconut, walnut), wheat

Tools: Large nonstick skillet, 8 x 8 baking dish, Large pot

Directions at purplecarrot.com

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