In a large pot, cook the potatoes until tender in boiling, salted water.
Once cooked, drain and pass them through a ricer. Add the butter and egg yolks, and mix well. 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. When cooked, remove from heat and let mixture cool.
To make the candied lemon peels, remove the skin from the lemons, being careful not to get the white pith. Combine the sugar and water in a saucepan, and add the lemon peels. Cook until the skins are cooked and the liquid is syrupy, approximately 45 minutes.
For the cream sauce, combine all of the ingredients and bring to a boil. Reduce the heat and let simmer for 5 minutes.
Heat a large pot of sunflower oil to 360 degrees F.
Place the cooled gnocchi mixture into a piping bag, and pipe out 1-inch gnocchi shapes. Toss the gnocchi's in the bread crumbs and deep fry for 2 minutes.
To serve, put the sauce on the base of each plate, place the gnocchi on top, and garnish with the candied lemon peel.
Recipe courtesy of Pino Lavarra, Palazzo Sasso, Italy