Takes about an hour and a half


The sugar and cinnamon sauce is a very old classsic. Weird but well worth a try.

(4 persons)

for the Gnocchi
1 kg of potatoes
2 eggs
250 gr of flour (approximately)

Sauce 1: Sugar and Cinnamon
100 gr of grated parmisan
100 gr of butter
50 gr of sugar
1 tablespoon of ground cinnamon

Sauce 2: Gorgonzola Cheese
1/2 glass of milk

Peel the potatoes and cut them in chunks. Boil them in salted water until completely cooked.

Once cooked, mash them and let them cool. And 1 tablespoon of salt, 2 eggs and the flour.

You should get a tender dough but not so tender it can't be worked. If the dough is too tender, add a bit of water or milk.

Roll a bit of dough in 1-2 cm thick long roll and cut it in 2-3 cm small cylinders.

Boil gnocchi in hot salted water. The are ready when they approach surface. Once they reach the surface of the water leave them for 1 minute then drain them from the water. They can be then mixed with your preferred sauce.
Below are some example of excellent gnocchi sauces:

Sauce 1: Sugar and Cinnamon
In a plate mix the grated parmisan, the cinnamon and the sugar. Melt the butter in a pan and let it cool slighly. Pour the butter over the cooked gnocchi and then add the cinnamon mixture. Mix well and serve.

Sauce 2: Gorgonzola cheese
Cut the gorgonzola cheese in small cubs then put them in the milk together with the butter. Place on a medium heat until the cheese and butter are melted. When the sauce is ready, pour it over the cooked gnocchi. Add grated parmesan if you like it.