No daring moves or overturned traditions in a creative twist, Venetian Gnocchi with Butter and Cinnamon is a deeply rooted and traditional dish that should be served with plenty of grated Parmigiano Reggiano and very hot as a first course, but also cold, without cheese and with more sugar as a dessert.
A dish of medieval origin, Gnocchi with Butter and Cinnamon sometimes includes a small amount of sugar and raisins.
I tasted them years ago at the home of an elderly woman who is a dear friend of mine, and I must say I was very surprised. The sweet taste and the contrast with the Parmigiano is perfect. Try them yourself and let me know with a comment if you liked them.
Below, I leave other typical Venetian dishes, and then we quickly go under the photo, as always, to discover how to prepare the Venetian Gnocchi with Butter and Cinnamon.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Venetian Gnocchi
- 2.2 lbs white potatoes (old)
- 2 cups all-purpose flour
- 2 pinches salt
- 6 tbsps butter
- 1 cup Parmigiano Reggiano DOP (grated)
- 1/2 cup raisins
- 1/2 tsp ground cinnamon
- 1/4 cup granulated sugar
Tools
- 1 Potato Masher
- 1 Gnocchi Board
- 1 Pot
- 1 Pan
Steps
First, wash the potatoes well and cook them in plenty of lightly salted water, it will take about 25 minutes for medium-sized potatoes.
If you want to save time, you can steam them: peel them, cut them into chunks, fill a pot with 2 inches of water, and place a colander or steamer basket inside.
Add the potato chunks, cover with the lid, and cook for 10/12 minutes.
Pass the potatoes through a potato masher into a bowl, add salt, and let them cool slightly.
On the work surface, spread the flour in a fountain, then add the mashed potatoes and knead until you have a smooth and lump-free dough.
Cut the dough into pieces and shape them into ropes as thick as a finger, cut them into pieces, and roll them on the gnocchi board.
Sprinkle a little flour on a clean cloth and, as you form the gnocchi, lay them on the cloth. Set aside.
Soak the raisins in warm water.
Cook the gnocchi in plenty of lightly salted water until they float.
Melt the butter in a large pan with high sides that can also hold the gnocchi.
Add the raisins, sugar, and cinnamon and let them flavor for a few moments, then add the just-drained gnocchi.
Before serving, sprinkle with grated Parmigiano and an additional pinch of salt that fits perfectly.
Storage advice and variations
You can skip the raisins.
There are versions that also add 1 teaspoon of unsweetened cocoa.
Flavor the butter with 3 or 4 fresh sage leaves.
Venetian gnocchi with butter and cinnamon should be eaten immediately after being cooked and seasoned.
You can keep the raw gnocchi spread out on a tray covered with parchment paper and inside a food bag in the refrigerator for 1 day or freeze them and after a few hours put them in the appropriate freezer bags to cook them later from frozen.
Other recipes
If you want to see other types of recipes, you can return to HOME
If you don’t want to miss any recipes, you can follow me on my Facebook Page, just activate notifications and you will see how many new recipes every day.
