Ricotta gnocchi, cauliflower, black olives, capers, tomato, pine nuts from Pasta Sfoglia: The Pasta Book by Ron Suhanosky and Colleen Suhanosky and Susan Simon

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

  • nicolepellegrini on March 11, 2026

    I also just made the sauce and used pre-prepared baby gnocchi. The sauce was delicious and very filling with the copious amount of pine nuts. Honestly it feels like a hearty, vegetarian stew that you could serve with any kind of starchy component for a complete meal, be it pasta, bread, potatoes, etc.

  • mcvl on April 13, 2020

    Oh my, yes. I made only the sauce, not the gnocchi, and served it over couscous. So good!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.