Serves 12
65 min
Prune Sweet Gnocchi with Lemon Breadcrumbs and Ginger Infused Crème Anglaise
Recipe GLPRb801dccf49d16e
Elegant Eastern European-inspired dessert featuring delicate sweet potato gnocchi filled with rum-soaked prunes, topped with crispy lemon-scented breadcrumbs, and served alongside a silky ginger-infused crème anglaise. This refined dish balances tender gnocchi with bright citrus notes and warm spice.
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Ingredients
450 grams potatoes
40 grams plain flour
40 grams semolina
3 eggs
150 grams breadcrumbs
50 grams butter
100 grams caster sugar
3 zest of 3 lemons
20 dried prunes soaked in rum
250 grams milk
50 grams sugar
2 teaspoons vanilla essence
5 teaspoons dried ginger
3 egg yolks
Directions
Boil the potatoes in salted water until very tender, about 15-20 minutes. Drain well and pass through a ricer while still warm to create a smooth purée.
While the potatoes are still warm, combine them with the plain flour, semolina, 100 grams of caster sugar, and the 3 whole eggs. Mix gently until a soft dough forms; do not overwork.
On a floured surface, gently roll the dough into a cylinder about 1 inch in diameter. Cut into 24 pieces (2 gnocchi per serving). Press your thumb into each piece to create a small indentation.
Place one rum-soaked prune into the indent of each gnocchi piece and gently close the dough around it, sealing carefully so the prune is completely enclosed.
Heat a large pot of salted water to a gentle boil. Carefully add the gnocchi in batches, stirring gently. Once they rise to the surface and float for about 1 minute, remove with a slotted spoon and set aside.
Toast the breadcrumbs in a skillet with 25 grams of butter over medium heat until golden and fragrant, about 3-4 minutes. Stir in the lemon zest until combined. Transfer to a plate.
In a heavy saucepan, whisk together the 3 egg yolks and 50 grams of sugar over low heat, stirring constantly. Slowly pour in the 250 grams of milk while whisking continuously to avoid curdling.
Continue cooking the custard mixture over low heat, stirring constantly with a wooden spoon, until it reaches 160F on an instant-read thermometer (the sauce should coat the back of the spoon). Do not allow to boil.
Remove the custard from heat and stir in the dried ginger and vanilla essence. Let cool slightly, then strain through a fine sieve if desired for a silky texture.
Warm the cooked gnocchi gently with the remaining 25 grams of butter in a skillet over medium-low heat for 1-2 minutes.
To serve, arrange 2 gnocchi per portion on warm dessert plates. Sprinkle generously with the lemon breadcrumb mixture and pour a small pool of the warm ginger crème anglaise around each portion.
