Save Cinnamon Sugar Ricotta Gnocchi has become my go-to treat whenever I crave something special yet soothing, with its pillowy texture and nostalgic blend of sweet cinnamon and toasty butter. It is a beautiful marriage of Italian gnocchi tradition and cozy dessert flavors, coming together in less than forty minutes for a comforting finale or a celebratory snack.
My brother first challenged me to sweeten up my gnocchi game, and now this is the one dish my family insists I bring to every holiday meal. There is something so charming about that cloud-like dough dusted in cinnamon that everyone gravitates toward the platter.
Ingredients
- Ricotta cheese: Use whole milk ricotta for extra creaminess and always drain well to avoid a watery dough
- Egg: Adds structure and tenderness to your gnocchi
- All-purpose flour: Start with the minimal amount so the gnocchi remain light dust your work surface and hands to prevent sticking
- Parmesan cheese: Adds a hint of savory depth and complements the sweetness look for freshly grated Parmigiano Reggiano if possible
- Fine sea salt: Enhances all flavors and balances the sugar
- Unsalted butter: Brings a golden finish opt for European style when possible for more flavor
- Granulated sugar: Classic for coating and sweetening the gnocchi
- Ground cinnamon: Go for a fresh smelling cinnamon with a reddish tint for the boldest flavor
- Extra tip: Choose high quality dairy and real cinnamon for best results and always taste your ricotta before you start
Instructions
- Make the Dough:
- In a medium bowl gently blend ricotta egg flour parmesan and salt together with a spatula until everything is fully combined and a soft slightly sticky dough forms There is no need to overwork less mixing means fluffier gnocchi
- Shape the Gnocchi:
- Generously flour your countertop Divide the dough into four even pieces and roll each into a rope about the thickness of your finger Cut into bite sized pillow shapes If you want classic ridges roll each over the back of a fork with a gentle touch
- Cook the Gnocchi:
- Bring a large pot of salted water to a gentle boil Drop in a handful of gnocchi at a time They are ready when they bob to the surface after two to three minutes Scoop out using a slotted spoon and let them drain well on a tray or towel so the sugar will stick later
- Sauté in Butter:
- Warm butter in a large skillet over medium heat Add the cooked gnocchi in a single layer and sauté for two minutes until each side is just turning golden and slightly crisp Sautéing builds irresistible flavor and helps the sugar coating stick
- Coat with Cinnamon Sugar:
- Combine sugar cinnamon and a pinch of salt in a small bowl Sprinkle evenly over the golden gnocchi in the pan Toss gently until all pieces are coated and the mixture just begins to melt and glaze the gnocchi Remove from heat before the sugar burns
- Serve Immediately:
- Dish the gnocchi onto plates while still warm Top with more cinnamon sugar or a spoonful of whipped cream Serve right away for the best pillowy texture and aroma
Save The aroma of cinnamon sugar melting on hot buttered gnocchi always reminds me of my grandmother’s kitchen when she let us dip our fresh gnocchi in whatever sweet toppings we could find A dash of nostalgia makes every batch extra special
Storage Tips
Store any leftovers in a tightly sealed container in the fridge for up to two days Reheat gently in a skillet with a splash of butter to restore their crisp edge Gnocchi will lose their softness if left too long so try to enjoy them fresh
Ingredient Substitutions
Swap regular flour with a gluten free blend to cater to dietary needs If you are dairy free use a creamy vegan ricotta and a plant based butter Goat cheese can also bring a tangy twist to the filling
Serving Suggestions
Pile the warm gnocchi into bowls and finish with a dusting of extra cinnamon sugar A dollop of whipped cream or Greek yogurt adds richness Stewed apples pears or fresh berries beside the gnocchi make every forkful taste like a composed dessert
Cultural and Historical Context
While gnocchi is most often savory Italian grandmothers have long sweetened doughs for special occasions Cinnamon and sugar are classic flavors in Northern Italy especially for holiday desserts This adaptation brings together old world comfort with a clever sweet finish
Seasonal Adaptations
Use pumpkin spice in place of plain cinnamon for an autumn vibe Try zesting in some lemon or orange for spring freshness Serve with roasted strawberries in summer for a sun kissed treat
Success Stories
A friend made this for a baby shower brunch and every guest asked for the recipe so it is a definite crowdpleaser My niece even helped roll and cut the dough making it a memorable kitchen bonding moment
Freezer Meal Conversion
You can freeze uncooked gnocchi Arrange on a baking sheet so they do not touch freeze until solid then store in a freezer bag for up to two months Boil directly from frozen adding an extra minute or so to the cook time
Save The warm, pillowy texture and delicate cinnamon aroma make this gnocchi genuinely irresistible. Serve fresh to capture every sweet moment at your table.
Kitchen Q&A
- → Can I make the dough ahead of time?
Yes, the dough can be prepared a few hours ahead and kept chilled. Shape and cook just before serving for best texture.
- → What’s the best flour to use?
All-purpose flour works well for a tender texture. For a gluten-free option, use a suitable flour blend.
- → Can the gnocchi be frozen?
Yes, shape the gnocchi and freeze them on a tray. Cook directly from frozen, adding a minute to boiling time.
- → How is the cinnamon sugar coating made?
Butter is melted in a pan, then sugar, cinnamon, and salt are tossed with the cooked gnocchi until glazed and aromatic.
- → Are there serving suggestions?
Try dusting with extra cinnamon sugar or add a dollop of whipped cream. Stewed fruit or fresh berries bring a bright contrast.
- → How do I avoid dense gnocchi?
Mix ingredients until just combined and avoid adding excess flour. Cook gnocchi only until they float for the lightest texture.