Gnocchi alla Cannella

I love the unique flavour of gnocchi, which is kind of comical because I avoided eating it for several years, mostly because someone had described it as tasting like pierogis, which I really am not a fan of.  But truth be told, the similarity stops at potatoes.  They are very light in texture, it’s difficult to put into words – but they are very tender and airy.

You can use either my recipe for homemade gnocchi, or store bought gnocchi.  Gnocchi is very light and this sauce blend is not overly sweet so it works well as a unique side dish or a dessert.  You want to make the sauce promptly before serving or it will crystallize as it cools, and gnocchi become chewy if cooked too long or reheated.  The preparation time for this is only about five minutes, so you can easily make this up while the dinner dishes are being cleared.

IngredientsGnocchi alla Cannella19

Gnocchi (either 1 package of prepared gnocchi or one single batch of my recipe)

1 stick unsalted butter (note that I didn’t say margarine)

2 tablespoons cinnamon

1/2 teaspoon paprika

2 tablespoons sugar

Directions

  • In a skillet over medium heat, melt butter.
  • Add cinnamon, paprika and sugar to melted butter mixture and whisk til blended.
  • Remove from heat.
  • Boil gnocchi 3 – 5 minutes, until it floats.  Remove as soon as they float to surface!
  • Drain and add sauce mixture to gnocchi.
  • Serve warm.

Gnocchi alla Cannella1Gnocchi alla Cannella6

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