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Served sweet gnocchi with wine sabayon
Caramelised sweet dumplings served with a light, airy white wine custard foam

Sweet gnocchi with wine sabayon

Author: Flavelo
Recipes Cakes and Desserts
A reimagining of gnocchi as a dessert. The neutral taste of the potato dough is a great base for sweetening, while frying in butter gives it a caramelised crust. Sabayon (wine foam) is an elegant sauce where we use the emulsifying ability of egg yolk: the protein network stabilises air bubbles while the wine flavour permeates it.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 500 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Potato ricer
  • Bain-marie (saucepan with water + fitting bowl)
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Sulphur dioxide (wine)

Instructions

1 ✓

Boil the potatoes in their skins, peel and mash while still hot. Let steam off.

Tip: Water is the enemy of gnocchi. If you let it steam off, it absorbs less flour and the dough will be lighter.
2 ✓

Knead with the flour, whole egg, pinch of salt and 30g sugar. Form cylinders, cut into pieces.

Tip: Work quickly, don't over-knead, or it will become rubbery.
3 ✓

Cook in simmering water (ready when they float), drain.

Tip: Boiling water can break up the soft dumplings.
4 ✓

Fry the gnocchi in butter until golden brown.

Tip: This gives the crispy texture and caramel flavour.
5 ✓

Wine foam: Whisk the yolks with 50g sugar and the wine over steam until it becomes a thick, foamy cream. Loosen with whipped cream.

Tip: Heat causes the egg to thicken, while whisking introduces air.

Recipe FAQ

Why did the foam turn into scrambled eggs?
The steam was too hot, and the egg coagulated (cooked). You must whisk continuously, and only over steam!

Ingredients

  • 500 g Floury potatoes
  • 150 g Plain flour
  • 1 pc Egg
  • 2 pcs Egg yolks (for the foam)
  • 200 ml Sweet white wine
  • 80 g Sugar
  • 100 ml Double cream
  • 30 g Butter
  • 1 pinch Salt