Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the sumac agrodolce by combining 1 tablespoon of red wine vinegar, 0.5 teaspoon of granulated sugar, 1 teaspoon of ground sumac, and 1 teaspoon of lemon zest in a small bowl, mixing until the sugar dissolves.

2. 2

   Bring a large pot of salted water to a rolling boil and cook 500 grams of potato gnocchi according to package directions, typically until they float to the surface, then drain them thoroughly.

3. 3

   Heat 2 tablespoons of extra virgin olive oil in a large wok over high heat until shimmering, then add the drained gnocchi and sauté for 5-7 minutes until lightly golden and slightly crispy, then remove from the wok and set aside.

4. 4

   Reduce the heat to medium-high and add the remaining 1 tablespoon of extra virgin olive oil to the wok, then add 50 grams of 'nduja sausage, breaking it apart, and cook for 2 minutes until it renders its oils and becomes fragrant.

5. 5

   Add 3 minced cloves of garlic and 1 sliced medium zucchini to the wok, tossing constantly for 3-4 minutes until the zucchini is tender-crisp.

6. 6

   Stir in 250 grams of cherry tomatoes and cook for another 2-3 minutes until they begin to soften and burst, then return the cooked gnocchi to the wok.

7. 7

   Pour the prepared sumac agrodolce over the gnocchi and vegetables, add 0.25 cup of fresh basil leaves, and toss everything together gently for 1 minute until well coated, seasoning with salt and freshly ground black pepper to taste.

8. 8

   Serve immediately, garnished with 0.25 cup of grated Parmesan cheese if desired.