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Categories:
potatoes butter egg yolks cinnamon nutmeg salt freshly ground black pepper lemons sugar water heavy cream Parmesan salt sunflower oil bread crumbs
Viewed: 29 - Published at: 2 years agoIngredients
- 1 pound potatoes, peeled
- 1 ounce butter
- 4 egg yolks
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt
- Freshly ground black pepper
- 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
Method
- 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.
