Gnocchi With Sumac Onions And Pine Nuts

Ingredience

Gnocchi

Onion (red or sweet), thinly sliced

Garlic

Olive oil

Sumac

Creme fraiche (optional)

Lemon, fresh

Salt

Pine nuts

Pokyny

Cook the gnocchi like you would pasta (so in particular, salt your water)

In a separate pan, take some olive oil, and start to sweat the garlic and the onions. Season with a bit of salt. You want everything to get soft, but neither burn nor caramelize. As the onions reach their happy wilty state, douse in sumac.

When the gnocchi is done (i.e., when they’re floating), add them to the pan with the onions. Just make sure everything mixes together. (You can skip this step, and just layer.)

To serve: smear a later of creme fraiche at the bottom of the plate. Place the gnocchi/onion mixture on top (if layering…gnocchi first, then onions). Sprinkle with fresh lemon juice. Garnish if desired with toasted pine nuts.

Above: A nice hack I learned in quarantine for slicing lemons in such a way you can squeeze juice and guarantee no seeds. You’re welcome.