cinnamon sugar dessert gnocchi
soft pillowy potato gnocchi coated in vegan butter, cinnamon sugar, and topped with coconut whip. It doesn't get better than this!
Servings 2 to 4 servings
Ingredients
- 2 tablespoon granulated sugar
- 2 teaspoon ground cinnamon
- 1 lb/453 g potato gnocchi
- 2 tablespoon vegan butter
- coconut whipped topping, for serving
Instructions
- Combine granulated sugar and cinnamon together in a small bowl and set aside.
- Bring a pot of water to a boil. Add gnocchi and boil for a couple of minutes or until most of the gnocchi start to float.
- Meanwhile heat up a nonstick or cast iron pan over medium heat with butter for about 30 seconds to 1 minute or until fully melted and sizzling. Use a large slotted spoon to scoop out gnocchi from boiling water. Shake lightly to get rid of excess water and place gnocchi into the hot pan. Ensure each piece is touching the pan and brown on one side for 4 to 5 minutes. Toss only once to get the other side slightly crispy and light brown.
- Add cinnamon sugar and toss to coat the gnocchi. Spread gnocchi into an even layer and cook another 1 to 2 minutes to allow the sugar to slightly caramelize. Lower heat to prevent burning. Turn off the heat and let the gnocchi rest for 1 minute as it will be very hot.
- Portion gnocchi onto small dessert plates and top each serving with a generous scoop of coconut whip on top and a little sprinkle of cinnamon as garnish.
