GNOCCHI DOLCI DI CREMA

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and works well for sautéing.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is a great vegetarian option.

Put milk on stove with the lemon zest.

In a saucepan, mix eggs, sugar, flour, vanillin, and a pinch of salt.

Mix with a hand whisk, adding a little of the hot milk until a fine mixture is formed.

Pour the hot milk through a strainer into the saucepan.

Turn on heat to medium-low and mix with a hand whisk until the custard firms up with large lumps.

Switch to an electric whisk and mix at minimum speed for about 4 minutes, keeping the flame on.

Spread the custard on baking paper to a thickness of 6-8 mm.

Let cool for several hours, preferably overnight.

Cut strips about 3 cm wide and cut out lozenges.

Place the lozenges on a baking tray, slightly overlapping like tiles.

Melt a knob of butter and brush the gnocchi with it, optionally adding cinnamon to the butter.

Bake in a non-fan oven at 180°C for about 50 minutes until browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens