Dessert Gnocchi with Cinnamon Brown Sugar Butter

Ingredients

• 1 package plant-based store-bought gnocchi (Assumed 16 oz / 454 g package; cook according to package instructions.)
• 3 tbsp vegan butter
• 2 tsp ground cinnamon
• 0.25 cup brown sugar
• 1 tbsp thick granulated cane sugar (For topping.)
• 1 scoop vanilla ice cream (For topping; use a plant-based vanilla ice cream to keep the dessert vegan. Assumed approximately 1/2 cup (66 g).)

Steps

1. 1

   Bring a pot of water to a boil. Add the plant-based gnocchi and cook according to the package instructions, or until the gnocchi float to the surface. Drain thoroughly.

2. 2

   While the gnocchi cook, place a medium saucepan over medium heat. Add the vegan butter, cinnamon, and brown sugar. Stir and heat until the butter has melted and the mixture is simmering.

3. 3

   Add the cooked, drained gnocchi to the saucepan. Stir gently to coat every piece in the cinnamon-brown-sugar butter.

4. 4

   Let the coated gnocchi simmer for 5–8 minutes, stirring occasionally, until the sauce clings to the gnocchi and the pieces are browned and slightly crispy.

5. 5

   Transfer the hot gnocchi to a serving bowl. Sprinkle with the granulated cane sugar and top with the vanilla ice cream. Serve immediately.

Notes

The source specifies plant-based gnocchi and vegan butter but does not specify vegan ice cream; use plant-based vanilla ice cream if keeping the entire dessert vegan. Package size and scoop size were not stated, so nutrition and serving estimates use a 16-ounce gnocchi package and approximately 1/2 cup of ice cream.

Nutrition per serving

• dessert
• vegetarian
• vegan-option
• Italian-inspired
• stovetop
• sweet
• comfort food