Milk Cinnamon Gnocchi with Lemon and Parmesan Sauce
- 1 pound potatoes, peeled
- 1 ounce butter
- 4 egg yolks
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Freshly ground black pepper
- Candied lemon peels:
- 2 lemons
- 8 ounce sugar
- 8 ounces water
- 8 ounces heavy cream
- 2 ounces grated Parmesan
- Salt and freshly ground black pepper
- 16 ounces sunflower oil
- Bread crumbs
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.
Heat a large pot of sunflower oil to 360 degrees F.
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 Pino Lavarra, Palazzo Sasso, Italy
Recipe courtesy of Rachael Ray
Recipe courtesy of Emeril Lagasse