Gnocchi with sumac onions, arugula and lemon basil cream

Ingredients for 2 servings:

• 600 g gnocchi, from the refrigerated section
• 25 g sunflower seeds
• 100 g arugula
• 2 pinches of cayenne pepper
• 15 g clarified butter
• 2 large onions, red
• 4 garlic cloves
• ½ tsp salt
• 2 tsp sumac
• 2 tbsp olive oil
• 150 g crème fraîche
• 20 ml lemon juice
• 2 tsp basil, frozen
• ½ tsp powdered sugar
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Peel the onions and finely slice (3 mm). Peel and finely chop the garlic. Rinse the arugula and spin it dry. First, prepare the cream. To do this, mix the crème fraîche with the lemon juice until smooth. Stir in the powdered sugar and basil and season with salt. Heat the olive oil in a non-stick pan and sauté the onions with the salt over medium heat for about 8-10 minutes. Then add the garlic and sauté for another 4 minutes. Meanwhile, fry the gnocchi in a pan with clarified butter over medium to high heat for about 4-5 minutes on all sides. Then add the sunflower seeds and fry for another 4 minutes until the gnocchi are golden brown. Stir occasionally so that the gnocchi do not brown too darkly on one side. Towards the end, briefly add the arugula to the pan so that it can wilt slightly. When the onions are ready, mix them with the sumac and add them to the gnocchi and arugula. Mix everything together again and season with cayenne pepper. When serving, pour the lemon basil cream directly over the gnocchi, as it is the cream that ensures the dish’s necessary juiciness. Notes and tips: If the onions become too dry in the pan, you can refresh them a bit with a splash of water, which will then evaporate. You can, of course, also use semi-fresh gnocchi from vacuum-packed packaging that are not refrigerated. Even better, you can make them yourself. In both cases, however, you should let the cooked gnocchi cool down before frying them in the pan until golden brown. Sumac – a dark red powder from the sumac tree fruit – is available inexpensively in any Turkish supermarket. Instead of inexpensive sunflower seeds, you can of course also use more expensive pine nuts.