Although gnocchi is a perennial Italian favorite, it's one of those dishes that truly complements the flavors associated with Fall. It pairs wonderfully with savory ingredients like wild mushrooms and sage — and unexpectedly well with sweet spice additions such as cinnamon sugar, too.
Even if you've never done it before, don't be intimidated by making gnocchi at home. If you don't want to roll out your own dough, start with the store-bought variety; otherwise, experiment with a simple, from-scratch version, which makes use of leftover mashed potatoes. Looking for a way to branch out with pasta? Get both recipes now.
3/4 cup butter (1 1/2 sticks) Serves 4 to 6. 2 1/2 cups cold leftover mashed potatoes Serves 4.
1 cinnamon stick
1 package storebought gnocchi
1 tablespoon sugar, plus more to taste
1 teaspoon ground cinnamon
1 large egg yolk
1 teaspoon finely grated lemon zest
3 tablespoons extra-virgin olive oil
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon salt
3 tablespoons unsalted butter
Pinch freshly ground black pepper
8 fresh sage leaves, finely sliced
1/4 cup grated parmesan cheese
3/4 cup butter (1 1/2 sticks)
Serves 4 to 6.
2 1/2 cups cold leftover mashed potatoes