Milk Cinnamon Gnocchi with Lemon and Parmesan Sauce

Name: Milk Cinnamon Gnocchi with Lemon and Parmesan Sauce
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 servings Freshly ground black pepper; 4 servings Bread crumbs; 28 grams butter; 1 teaspoon cinnamon; 4 egg yolks; 227 grams heavy cream; 2 lemons; 1 teaspoons nutmeg; 57 grams grated Parmesan; 454 grams potatoes, peeled; 4 servings Salt; 4 servings Salt and freshly ground black pepper; 227 grams sugar; 454 grams sunflower oil; 227 grams water

The recipe Milk Cinnamon Gnocchi with Lemon and Parmesan Sauce could satisfy your Mediterranean craving in about 1 hour and 40 minutes. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 14g of protein, 149g of fat, and a total of 1723 calories. If you have potatoes, salt, water, and a few other ingredients on hand, you can make it. It works well as a main course.

Instructions

Watch how to make this recipe.

In a large pot, cook the potatoes until tender in boiling, salted water.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Once cooked, drain and pass them through a ricer.

Equipment you will use

Potato Ricer

Add the butter and egg yolks, and mix well.

Ingredients you will need

Egg Yolk

Butter

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.

Ingredients you will need

Salt And Pepper

Cinnamon

Nutmeg

Potato

Dough

Equipment you will use

Pot

To make the candied lemon peels, remove the skin from the lemons, being careful not to get the white pith.

Ingredients you will need

Lemon

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.

Ingredients you will need

Lemon

Sugar

Water

Equipment you will use

Sauce Pan

For the cream sauce, combine all of the ingredients and bring to a boil. Reduce the heat and let simmer for 5 minutes.

Ingredients you will need

Cream Sauce

Heat a large pot of sunflower oil to 360 degrees F.

Ingredients you will need

Sunflower Oil

Equipment you will use

Pot

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.

Ingredients you will need

Breadcrumbs

Gnocchi

To serve, put the sauce on the base of each plate, place the gnocchi on top, and garnish with the candied lemon peel.

Ingredients you will need

Lemon Peel

Gnocchi

Base

Equipment

Pot

Potato Ricer

Sauce Pan

Ingredients

Servings:

4servings

Freshly ground black pepper 4servings

grated Parmesan 454grams

potatoes, peeled 4servings

Salt 4servings

Salt and freshly ground black pepper 227grams

sugar 454grams

sunflower oil 227grams

water

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are my top picks for Gnocchi. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Piccini Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.

Piccini Chianti Classico

Bright ruby with a hint of purple. Plum, violet notes mix with lush, ripe wild berries. Expansive and alive on the palate, with a lingering, velvety mouth feel. The long finish is buried in fruit.A versatile wine, best served at 64ºF, fantastic with juicy red meats, grilled or roasted.