Sweet Rosewater & Pistachio Gnocchi

Evoking the flavors of Persian desserts, this dish uses rosewater's perfumed aroma—divisive but delicious when balanced with honey and cream. The salty crunch of pistachios provides the perfect counterpoint to the soft dumplings.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Fusion / Middle Eastern

Ingredients

Equipment Needed

  • Potato ricer
  • Skillet
  • Colander

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nuts (Pistachio)

Instructions

1

Make and boil gnocchi.

Tip: Salted water balances the sweet sauce.
2

Pan-fry gnocchi in butter.

Tip: Crust adds texture.
3

Sauce: Heat cream, honey, vanilla. Add rosewater off heat.

Tip: Heat destroys rose aroma.
4

Toss and top with chopped pistachios.

Tip: Coarse chop for crunch.

Recipe FAQ

How much rosewater?
Very carefully! It's potent. Too much tastes like soap. Start with drops.

Ingredients

  • 1 lb Potatoes
  • 1 cup Flour
  • 1 large Egg
  • 1 tsp Rosewater (to taste)
  • 1/2 cup Roasted Unsalted Pistachios
  • 2 tbsp Honey
  • 1/2 cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 2 tbsp Butter
  • 2 tbsp Powdered Sugar
  • 1 pinch Salt