Save Cinnamon Sugar Ricotta Gnocchi is my go-to dessert whenever I crave something comforting and unique yet still easy enough for a weeknight. These feather-light gnocchi are coated in warm cinnamon sugar, creating a nostalgic treat that feels like a cross between Italian dumplings and childhood cinnamon toast. Each bite is buttery, sweet, and impossibly tender.
The first time I made these, my family could not believe something so cozy came together so quickly. Now it is our favorite rainy-day treat and a guaranteed crowd-pleaser at dinner parties.
Ingredients
- Ricotta cheese: Provides an airy pillowy texture Look for whole milk ricotta and drain off any extra liquid for best results
- Egg: Binds the dough and adds richness Choose large fresh eggs for the best structure
- All-purpose flour: Creates structure without making the gnocchi dense Use a light hand when mixing in the flour
- Parmesan cheese: Adds a gentle savory depth and balances the sweetness Always grate fresh Parmesan for the most flavor
- Fine sea salt: Makes the flavors pop Use a pinch in both the dough and the sugar coating
- Unsalted butter: Gives the gnocchi their beautiful golden finish Brown the butter for a nutty undertone if you like
- Granulated sugar: The classic sweet element Choose fine sugar for a smooth coating
- Ground cinnamon: Brings warmth and aroma Use fresh cinnamon and check the best-by date for strongest flavor
- Pinch of salt in the sugar mix: Enhances the sweetness and deepens the cinnamon flavor
Instructions
- Make the gnocchi dough:
- Combine well-drained ricotta fresh egg all-purpose flour Parmesan and a pinch of salt in a mixing bowl Stir with a spatula just until the mixture forms a thick soft dough It should be slightly sticky but not runny
- Shape the gnocchi:
- Lightly dust your clean work surface with flour Divide the dough into four pieces Roll each piece into a rope about the thickness of your thumb Cut into bite-size pillows Optionally roll each gnocco on a fork to make ridges
- Cook the gnocchi:
- Bring a large pot of salted water to a gentle boil Carefully add gnocchi in small batches so they do not stick together Gently simmer until each one floats to the surface about two to three minutes Remove with a slotted spoon and drain well on a clean tea towel
- Sauté in butter:
- Melt butter in a large skillet over medium heat When bubbling add the drained cooked gnocchi Pan-fry until they turn lightly golden and the edges crisp up two to three minutes
- Coat in cinnamon sugar:
- Mix sugar cinnamon and salt in a small bowl Sprinkle the mixture generously over the hot gnocchi in the skillet Toss with a wooden spoon so every piece is coated and the sugar melts slightly to create a shimmering glaze
- Serve warm:
- Pile the cinnamon sugar gnocchi into bowls Serve immediately For extra flair add a dollop of whipped cream or dust with a bit more cinnamon sugar at the table
Save I always sneak an extra spoonful of cinnamon because it was my grandfather's favorite spice He would request these whenever he visited and the smell always transports me back to childhood Sundays in his kitchen
Storage Tips
Leftover cinnamon sugar ricotta gnocchi can be refrigerated in an airtight container for up to two days They are best gently reheated in a skillet with a splash of butter to regain their lovely crisp edges If you prefer to freeze shape the raw gnocchi and place on a floured tray in the freezer once solid transfer to a zip-top bag and keep for up to two months
Ingredient Substitutions
For a gluten-free option substitute your favorite 11 gluten-free flour blend Trader Joes or Bob's Red Mill both work well If you want a bit more tang try swapping half the ricotta for mascarpone cheese For a lemony touch add a bit of zest to the dough
Serving Suggestions
Serve as a sweet finish to any Italian-inspired meal I love to top mine with a spoonful of stewed apples or fresh berries and an extra dusting of cinnamon sugar For a casual dessert set out bowls and let guests customize theirs with different toppings like chopped toasted nuts or chocolate chips
Cultural and Historical Context
Ricotta gnocchi are a classic Italian comfort food with peaceful origins in northern Italy Traditionally savory they are transformed here into dessert by swapping out sauces for sweet cinnamon sugar A nod to both Italian ingenuity and beloved American pastry flavors
Seasonal Adaptations
Swap in pumpkin pie spice in autumn for a harvest twist In summer add sliced fresh peaches or strawberries for brightness For winter holidays drizzle with a little maple syrup after coating in cinnamon sugar
Save With just a handful of ingredients you will have a dessert that is both elegant and comforting. Try this recipe and enjoy the warm sweet flavors in every bite.
Kitchen Guide
- → How can I ensure the gnocchi are tender?
Use well-drained ricotta and avoid adding too much flour to keep the gnocchi light and pillowy.
- → Can I make these gnocchi gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend for similar texture and taste.
- → Is browning the butter recommended?
Browning butter enhances flavor and adds a rich, nutty aroma to the dish. Try it for extra depth.
- → What toppings are best with this dessert?
Fresh berries, stewed fruit, or a dollop of whipped cream pair wonderfully with the warm spiced gnocchi.
- → Can I add other flavors to the dough?
Adding vanilla extract or citrus zest gives a fragrant twist to the traditional ricotta dough.
- → How do I shape the gnocchi?
After rolling, cut into bite-size pieces and roll over a fork for ridges. This helps absorb the sweet coating.