Recipe courtesy of Pino Lavarra
and
Palazzo Sasso
Milk Cinnamon Gnocchi with Lemon and Parmesan Sauce
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1673
- Total Fat
- 148
- Saturated Fat
- 35
- Carbohydrates
- 84
- Dietary Fiber
- 4
- Sugar
- 60
- Protein
- 11
- Cholesterol
- 249
- Sodium
- 1080
- Total: 1 hr 40 min
- Prep: 10 min
- Cook: 1 hr 30 min
Ingredients
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
Directions
- 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.