Rosewater and Pistachio Gnocchi
Rosewater and pistachio gnocchi is an elegant, Eastern-inspired dessert that combines the delicate fragrance of rose and the rich, earthy aroma of pistachio. The silky rosewater-cream sauce coats the soft gnocchi, while the crunchiness of the pistachios adds a unique texture to the dish. This recipe is the perfect choice if you want to create an exclusive and fragrant dessert for a special occasion.
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 still warm, then mash them using a potato ricer or fork in a bowl.
3
Let the mashed potatoes cool slightly, then add the egg, salt, and flour. Knead until you have a soft, non-sticky dough.
4
Divide the dough into several portions and roll them into logs. Using a sharp knife, cut the logs into approximately 2 cm pieces.
5
Bring a large pot of salted water to a boil. Cook the gnocchi in small batches until they float to the surface (about 2 minutes), then drain.
6
In a skillet, melt the butter. Sauté the cooked gnocchi in the butter until lightly golden brown.
7
In a small saucepan, combine the rosewater, honey, and heavy cream. Heat over medium heat.
8
Once the honey is completely dissolved, add the vanilla extract. Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens slightly.
9
Pour the rosewater sauce over the sautéed gnocchi, then gently toss to coat each piece.
10
Sprinkle with finely chopped pistachios and powdered sugar for an extra sweet and rich flavor.
11
Serve immediately, warm, garnished with extra rosewater and pistachios.
