Gnocchi di patate, burro e cannella / Potato gnocchi in a buttery cinnamon sauce

Potato gnocchi in a sweet buttery cinnamon sauce come from the Veneto region of Italy.

I find them very indulgent and comforting and I am very generous with the quantities of the buttery sauce ingredients, but of course you can adjust to your own taste buds. 

Serves 4:

For the gnocchi:

• 1 kg of potatoes similar in size  
• 280-300 g of flour, sieved
• 1 egg yolk (organic)

For the sweet buttery sauce:

• 50 g butter 
• 4-5 tablespoons of sugar
• 1 teaspoon of powdered cinnamon

Put the washed potatoes (don’t peel them) into a large saucepan and cover with cold water.

Boil on a low to medium heat until soft, check with a small sharp knife if all potatoes are equally cooked.

Drain and leave to cool for a while until you can manage to peel them.

Now press the potatoes through a potato ricer or sieve, or  mash them with a potato masher. 

In a large bowl mix the egg yolk, mashed potato and flour until well combined. Roll the mixture on a clean surface covered with some flour and form the gnocchi to your preferred size and shape.

Bring a large pot of salted water to the boil and cook the gnocchi until they come up to the surface.

In the meantime prepare the sauce.

Put the sugar and the butter in a pan on a low heat. Allow the butter to melt gently and the sugar to dissolve while stirring occasionally. Once the butter starts to foam add the cinnamon. Give it a stir and taste.  Add more sugar and/ or cinnamon if you wish. 

Once the gnocchi are cooked, take them out of the water, add to the pan with the buttery cinnamon sauce and toss all together.

Serve immediately.