Milk Cinnamon Gnocchi with Lemon and Parmesan Sauce

1. 1

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

2. 2

   Once cooked, drain and pass them through a ricer.

3. 3

   Add the butter and egg yolks, and mix well.

4. 4

   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.

5. 5

   When cooked, remove from heat and let mixture cool.

6. 6

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

7. 7

   Combine the sugar and water in a saucepan, and add the lemon peels.

8. 8

   Cook until the skins are cooked and the liquid is syrupy, approximately 45 minutes.

9. 9

   For the cream sauce, combine all of the ingredients and bring to a boil.

10. 10

    Reduce the heat and let simmer for 5 minutes.

11. 11

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

12. 12

    Place the cooled gnocchi mixture into a piping bag, and pipe out 1-inch gnocchi shapes.

13. 13

    Toss the gnocchi's in the bread crumbs and deep fry for 2 minutes.

14. 14

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

* Per serving · 4 servings · Values may vary.

No additional tips available.