- How much rosewater?
- Very carefully! It's potent. Too much tastes like soap. Start with drops.
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.
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
Shopping List (0)
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
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