Pomegranate and Rosewater Gnocchi
Pomegranate and rosewater gnocchi is an exotic and special dessert that combines the fragrant elegance of rosewater with the fresh, slightly tart sweetness of pomegranate. The soft creaminess of white chocolate and the crunchiness of pomegranate seeds create a perfect harmony. This recipe is an ideal choice for special occasions or when you want to surprise yourself and your guests with a truly unique and sophisticated dessert.
Ingredients for this recipe
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Preparation Steps
1
Boil the potatoes in their skins in salted water for about 20 minutes, or until they are completely tender.
2
Peel the potatoes while they are still hot, then mash them in a bowl using a potato ricer or fork.
3
Allow the mashed potatoes to cool slightly, then add the egg, salt, and flour. Knead until a soft, non-sticky dough forms.
4
Divide the dough into several portions and roll them into logs. Cut the logs into approximately 2 cm pieces using a sharp knife.
5
Bring a large pot of water to a boil, then add salt. Cook the gnocchi in small batches until they float to the surface (about 2 minutes), then drain them.
6
Melt the butter in a skillet over medium heat, then sauté the cooked gnocchi until they are lightly golden brown.
7
In a small saucepan, combine the pomegranate juice, honey, rosewater, and heavy cream. Cook over medium heat.
8
Simmer the sauce until it thickens slightly, then add the finely chopped pomegranate seeds for a touch of crunch.
9
Pour the pomegranate-rosewater sauce over the sautéed gnocchi and gently toss to coat.
10
Dust with powdered sugar and grated white chocolate for an extra sweet and special flavor.
11
Serve immediately while hot, garnished with a few extra pomegranate seeds and white chocolate shavings.
