Turkish Manti-Inspired Yogurt Chickpea Dumplings

Ingredients

• 1 package potato gnocchi
• 1 can chickpeas, drained
• 1 cup Greek yogurt
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp Aleppo pepper
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Take the yogurt out of the refrigerator, stir it with half the garlic and 1/4 teaspoon salt, and leave it at room temperature. Fridge-cold yogurt under hot dumplings makes the whole dish lukewarm and seizes up.
2. Bring a large pot of well-salted water to a boil.
3. Heat half the oil or butter in a skillet over medium heat and cook the onion for 4 minutes until soft, then add the chickpeas and cook for 5 minutes, crushing a few against the pan, until hot and lightly crisped.
4. Season the chickpeas with salt and pepper and keep them warm.
5. Drop the gnocchi into the boiling water and cook for 2 to 3 minutes, until they float to the surface. Lift them out immediately with a slotted spoon; overcooked gnocchi go waterlogged and fall apart in the sauce.
6. Spread the garlic yogurt over two warm plates and arrange the drained gnocchi and chickpeas on top while they are still hot.
7. Melt the remaining butter in a small pan until foaming, take it off the heat, and stir in the Aleppo pepper and the remaining garlic so it sizzles and stains the butter red without burning.
8. Pour the hot pepper butter over the dumplings, scatter with the fresh herbs, and serve at once with lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.