Cinnamon Butter Gnocchi

Cinnamon Butter Gnocchi

Traditional carnival recipe from Veneto, Northern Italy, potato gnocchi are tossed in cinnamon butter and sprinkled with brown sugar. Divinely delicious and easy to make!


  • 400-500 g gnocchi (14-17oz) If you want to make your own see recipe
  • 120 g butter (4oz)
  • 50 g brown sugar (2oz)
  • 1 tbsp ground cinnamon (flat tablespoon)
  • 1-2 cinnamon sticks (used for decoration)
  • 50 g Parmigiano Reggiano or Grana (2oz)
  •  g Parmigiano Reggiano or Grana (2oz)


  1. If you are making homemade gnocchi you will need to make them first.
  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.
  3. Melt the butter in a pan that is big enough to hold the cooked gnocchi too. Once the butter has melted add the ground cinnamon and stir until you have a smooth sauce.
  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.
  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
  6. Sprinkle with brown sugar just before serving. Add grated cheese if required.

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