Milk Gnocchi on Lemon Butter

For the milk gnocchi on lemon butter, mix the ingredients for the gnocchi dough and cook like a cream patissiere (pastry cream). Let cool, form gnocchi from the mixture and turn them in the breadcrumbs. Fry in not too hot oil (so that the gnocchi do not brown too much) and drain on paper towels.

Prepare a light sauce with flour, butter and chicken broth. Cut the lemon peel into very fine strips and cook it. Stir in the lemon juice and the freshly grated cheese, season to taste and fold in whipped cream before serving.

Spread the sauce on warmed plates and arrange the gnocchi on top.

Preparation Tip:

If you only need a little lemon juice, pierce the lemon with a needle! Never store lemon in the refrigerator, because they dry out there!

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