Gnocchi with White Wine Foam
Gnocchi with White Wine Foam is a truly elegant dessert that was born from the meeting of Italian gnocchi and classic wine foam. The soft potato gnocchi and the light, foamy wine sauce with fresh lemon zest create a unique flavor. The white wine adds a distinctive yet smooth aroma to the dish, making it a perfect choice to end a special dinner or for festive occasions.
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 still warm, then mash them thoroughly with a potato ricer or fork in a bowl.
3
Let the mashed potatoes cool slightly, then add the egg, salt, and flour. Knead until you have a soft, non-sticky dough.
4
Divide the dough into several portions and roll each portion into a long rope. Cut the ropes into approximately 2 cm pieces using a sharp knife.
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.
6
Melt the butter in a skillet over medium heat. Fry the cooked gnocchi in the butter until lightly golden brown.
7
In a small saucepan, combine the white wine, sugar, vanilla extract, and lemon zest. Heat over medium heat.
8
Once the sugar is completely dissolved, add the heavy cream and simmer over low heat, stirring constantly, until the sauce thickens into a foamy consistency.
9
Pour the wine foam over the fried gnocchi and gently toss to coat each piece.
10
Dust with powdered sugar and fresh lemon zest for extra brightness.
11
Serve immediately while warm, with a little extra wine foam on top!
