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Gnocchi di latte with honey and Marsala sauce

Matthew Fort from Market Kitchen
Try Matthew Fort's sweet dessert version of Italy's famous little dumpling - served with a honey-based sauce

Gnocchi di latte with honey and Marsala sauce

Method

1. Beat the egg yolks and sugar together in a bowl until pale and fluffy.

2. Stir in the lemon peel and vanilla essence.

3. Gradually add the flour and milk and mix until smooth.

4. Pour the gnocchi mixture into a saucepan and cook over a low heat, stirring all the time, until the mixture has thickened and is quite firm.

5. Ease the mixture out of the pan and spread it out to about 1-2cm thick on a marble, wooden or non-stick surface and leave it to cool.

6. Preheat the oven to 180C/gas 4 and grease a baking tray with a little butter.

7. Cut or pinch the cooled dough into whatever small shapes you like, such as circles or diamonds, and put them onto the prepared tray. Bake in the oven until the tops are beginning to turn brown.

8. For the Honey and Marsala sauce: combine the Marsala, honey and butter in a saucepan and heat gently until melted and thoroughly mixed.

9. To serve, pour the Honey and Marsala sauce over the warm gnocchi.