Blackcurrant and Mascarpone Gnocchi
Blackcurrant and mascarpone gnocchi is a truly special dessert that creates a perfect balance of sweet and slightly tart flavors. The natural acidity of blackcurrants adds freshness to the dish, while the creamy texture of mascarpone provides a silky consistency. This recipe is an ideal choice for making a light yet special dessert that is guaranteed to impress guests.
Ingredients for this recipe
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Preparation Steps
1
Boil the potatoes in their skins in salted water for about 20 minutes, or until they are completely tender.
2
Peel the potatoes while they are still hot, then mash them in a bowl using a potato ricer or a fork.
3
Let the mashed potatoes cool slightly, then add the egg, salt, and flour. Knead until a soft, but not sticky, dough forms.
4
Divide the dough into several portions and roll them into logs. Using a sharp knife, cut into approximately 2 cm pieces.
5
Bring a large pot of salted water to a boil. Cook the gnocchi in small batches until they float to the surface (about 2 minutes), then drain them.
6
In a skillet, melt the butter, then sauté the cooked gnocchi until they are lightly golden brown.
7
In a small saucepan, combine the blackcurrants, honey, vanilla extract, and heavy cream, then begin to heat over medium heat.
8
Cook the blackcurrant sauce until the fruit softens, then purée the cream using a sieve or an immersion blender to achieve a silky texture.
9
Add the mascarpone and stir over low heat until the sauce is fully combined.
10
Pour the blackcurrant-mascarpone sauce over the sautéed gnocchi, then gently toss to coat each piece.
11
Sprinkle with powdered sugar and freshly grated lemon zest for the perfect finish.
12
Serve immediately, warm, garnished with a few extra blackcurrants!
