1. At first, cover the large dinner plate with cling film so that the gnocchi does not stick to the plate later.
Then separate the eggs and set the yolks aside for the sauce. Split the vanilla pods lengthwise.
2. Now boil the milk with the vanilla pods, 30 g of granulated sugar and the salt and immediately remove from the heat. Now beat the egg whites with the icing and vanilla sugar until creamy, incorporating the lemon juice.
3. Next, use the large spoon to cut out six gnocchi of the same size from the snow and place them in the hot milk and leave to rest for about 2 minutes, turn and leave to rest for another two or three minutes.
4. Next, remove the gnocchi from the milk, drain them well and place them on a plate with cling film.
5. Then remove the vanilla pods from the milk and mix the egg yolks with the remaining granulated sugar (30 grams). Boil the milk and pour in this egg yolk mixture while stirring.
Then continue to mix the egg milk over low heat until you obtain a creamy mass.
6. Finally, distribute the vanilla sauce on the plates, place the gnocchi on top, garnish with the chocolate flakes and serve.
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