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Egg liqueur gnocchi served
Sweet gnocchi recipe with egg liqueur and white chocolate sauce and cinnamon

Egg liqueur gnocchi

Author: Flavelo
Recipes Cakes and Desserts
This recipe is one of the stars of the 'dessert gnocchi' category. The neutral-tasting potato dough, which is fried golden brown in butter (to get a little crust), meets the favourite of Christmas markets: egg liqueur. The warm, cinnamon-white chocolate sauce is the perfect companion for cold winter evenings. Like a modern pasta dessert, but with an Italian twist.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 760 kcal
🌍 Cuisine Fusion dessert

Ingredients

Equipment Needed

  • Potato masher
  • Saucepan (for bain-marie or sauce)
  • Frying pan

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Boil the potatoes in their skins, peel, mash and let cool. Knead with the flour, egg, and salt.

Tip: The softness of the dough depends on the water content of the potato.
2 ✓

Shape into gnocchi and cook in salted water.

Tip: Remove immediately once they float.
3 ✓

Fry the gnocchi in butter in a frying pan until they get a golden brown crust.

Tip: This crust gives texture and extra flavour (Maillard reaction).
4 ✓

For the sauce, warm the cream, egg liqueur, sugar, and vanilla together. Do not boil!

Tip: The alcohol may evaporate, but the aroma remains.
5 ✓

Remove from heat, melt the white chocolate in it.

Tip: Residual heat is enough to melt the chocolate.
6 ✓

Pour the sauce over the gnocchi, sprinkle with cinnamon.

Tip: Serve warm.

Recipe FAQ

The gnocchi tastes too 'potatoey' for dessert.
Use a more neutral-tasting potato, and put a little sugar or vanilla in the dough. Frying in butter also helps caramelise the flavours.
The sauce has curdled.
You heated it at too high a temperature, and the egg in the liqueur scrambled, or the chocolate burned. Heat gently over steam.

Ingredients

  • 500 g Potatoes (boiled, mashed)
  • 150 g Plain flour
  • 1 pc Egg
  • 150 ml Egg liqueur (Advocaat)
  • 100 ml Double cream
  • 30 g Butter
  • 40 g Icing sugar
  • 1 tsp Vanilla extract
  • 1 tsp Ground cinnamon
  • 5 g White chocolate
  • 1 pinch Salt