Gnocchi with sumac onions and brown butter pine nuts from Ottolenghi Test Kitchen: Shelf Love (page 171) by Yotam Ottolenghi and Noor Murad

  • garlic
  • red onions
  • parsley
  • sumac
  • pine nuts
  • egg yolks
  • plain flour
  • unsalted butter
  • russet potatoes
  • EYB Comments

    Can substitute potatoes or canned butter beans for the gnocchi ingredients in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute potatoes or canned butter beans for the gnocchi ingredients in this recipe.

  • KarinaFrancis on February 18, 2022

    Oooh this was so good! Making gnocchi is probably not the best idea on a weeknight, but nothing beats homemade gnocchi. The onions and brown butter pinenuts were fantastic. Totally worth the effort.

  • Schooffiecooks on December 11, 2021

    Tasted great with orzo instead of gnocchi too!

  • Astrid5555 on November 08, 2021

    Delicious, but do follow the instructions for making the gnocchi, which I did not. Instead of using a piping bag, I actually made them like you would normally and then also cooked all of them at once. I ended up having a giant potato mash ball, which I rescued by scooping out little dough balls with my cookie scoop and then I pan fried those, which worked as well, but was a little labor intensive. The onions are a perfect accompaniement and even got teenage boy approval, so a definite keeper.

  • DFarnham on November 03, 2021

    Made this using store-bought gnocchi. Four teaspoons of sumac seemed like a lot to me so I stopped at 3. After everything came together, 4 teaspoons is about right. I served this as a side dish to crispy chicken schnitzel, and an arugula salad both from Sababa. Definite repeat.

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