Milk Cinnamon Gnocchi with Lemon and Parmesan Sauce

Total Time:
1 hr 40 min
10 min
1 hr 30 min

4 servings

  • 1 pound potatoes, peeled
  • 1 ounce butter
  • 4 egg yolks
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Salt
  • Freshly ground black pepper
  • Candied lemon peels:
  • 2 lemons
  • 8 ounce sugar
  • 8 ounces water
  • Sauce:
  • 8 ounces heavy cream
  • 2 ounces grated Parmesan
  • Salt and freshly ground black pepper
  • 16 ounces sunflower oil
  • Bread crumbs
Watch how to make this recipe.
  • 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.

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