Cinnamon Butter Gnocchi: Carnival Recipe from Veneto

Method6 steps · about 25 min

1. 1

   Step 1: Have 400–500 g ready-made or previously prepared potato gnocchi ready. This recipe starts with already-made gnocchi; their preparation from scratch is separate.

2. 2

   Step 2: Put a pot of water on to boil for the gnocchi. Add salt once it starts to boil and bring to the boil again.

   Uses Water for boiling gnocchi · Salt for cooking water

3. 3

   Step 3: Melt the butter (120 g) in a pan that is big enough to hold the cooked gnocchi too. Once the butter has melted add the ground cinnamon (1 tbsp) and stir until you have a smooth sauce.

   Uses 120 g butter (4oz) · 1 tbsp ground cinnamon (flat tablespoon)

   
4. 4

   Step 4: Cook the gnocchi in the boiling water (fresh gnocchi take only 2-3 minutes depending on the size) They are ready when they rise to the surface.

   Cook gnocchi · 3 minUses 400–500 g already-made potato gnocchi · Boiling salted gnocchi water

5. 5

   Step 5: Once the gnocchi rise to the surface of the water, drain them with a slotted spoon and place them in the pan with butter and cinnamon. Mix together and plate

   Uses All floating, tender gnocchi, lifted out with a slotted spoon · All prepared cinnamon butter

   
6. 6

   Step 6: Sprinkle with brown sugar (50 g) just before serving. Add grated cheese (50 g) if required. I decorated with a piece of cinnamon stick.

   Uses All tossed and plated gnocchi · 50 g brown sugar (2oz) · 50 g grated cheese, optional · 1–2 cinnamon sticks, optional decoration