Milk Cinnamon Gnocchi With Lemon And Parmesan Sauce
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
450 g
Potatoes (peeled)30 g
Butter1 tsp
Cinnamon1 tsp
Nutmeg1
Salt2
Lemons230 g
Sugar230 g
Water230 g
Heavy Cream60 g
Grated Parmesan450 g
Sunflower OilDirections:
1
Watch how to make this recipe
2
In a large pot, cook the potatoes until tender in boiling, salted water
3
Once cooked, drain and pass them through a ricer
4
Add the butter and egg yolks, and mix well
5
Place the potato mixture in a saucepot and add the cinnamon, nutmeg, salt and pepper, and cook the mixture over medium heat until a dough like consistency is formed
6
When cooked, remove from heat and let mixture cool
7
To make the candied lemon peels, remove the skin from the lemons, being careful not to get the white pith
8
Combine the sugar and water in a saucepan, and add the lemon peels
9
Cook until the skins are cooked and the liquid is syrupy, approximately 45 minutes
10
For the cream sauce, combine all of the ingredients and bring to a boil
11
Reduce the heat and let simmer for 5 minutes
12
Heat a large pot of sunflower oil to 360 degrees F
13
Place the cooled gnocchi mixture into a piping bag, and pipe out 1-inch gnocchi shapes
14
Toss the gnocchi's in the bread crumbs and deep fry for 2 minutes
15
To serve, put the sauce on the base of each plate, place the gnocchi on top, and garnish with the candied lemon peel