Gnocchi con Zucchero e’ Cannella ~ A Veronese Specialty!

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“Romeo, oh Romeo, where forth art thou Romeo?”

Those famous words from Juliet to her lover in Verona, Italy as penned by Shakespeare in his classic melodrama “Romeo and Juliet”.  The heroine of that story underscores this month’s movie for “Food ‘n Flix” which was selected by our host, Kim of Stirring the Pot “Letters To Juliet”.

Also set in Verona, Italy, a young American woman is inspired by the real-life activity of people writing letters to Juliet and inserting them into the walls of Juliet’s courtyard.  ‘Secretaries of Juliet’ reply to those who wrote the letters.   The story unfolds about the romantic lives of two women, one young and one in mid-life and how their endeavors play out in the hills of Italy.  Of course it all ends happily, but if you’re interested in more of the details of the film, click on this {link}.

OK, so I began to think about what might be a typical dish that originated from Verona, Italy.  Not knowing much about the city’s cuisine, I did some research.  I discovered that Tiramisu was created in Verona, that unforgettably sweet peaches and cherries flourish there, that Valpolicella wine and some of Italy’s finest extra-virgin olive oil are both produced in Verona and finally, there is a traditional gnocchi recipe that is sweetened with sugar and cinnamon, known as: “Gnocchi con Zucchero e’ Cannella”, an Italian dish that I have never tasted, nor ever heard of.  So to help me get out of my comfort zone and try something new, I chose this unusual recipe.  I really wanted to make a peach mascarpone cheesecake, but I didn’t want to turn on the oven and bake in this 100 degree summer heat that we’re experiencing this week.  More of Verona, Italy’s specialty dishes and foods can be found at this {link}.

I also found that there are several ways to make this gnocchi.  One way is for dessert and the other method is for an entree version.  Mr. M. and P. (meat and potatoes) would have nothing to do with the entree recipe and so I made both versions to keep him happy.  I don’t know what I’m going to do with him sometimes!

Gnocchi con Zucchero e’ Cannella

Potato gnocchi – 16 oz. or about 50 dumplings
8 oz. melted butter
5 tsp. sugar
1 ground cinnamon

In salted, boiling water, cook the gnocchi for about 10 minutes or until they rise to the top of the water.
Strain the cooked gnocchi and discard the water.
Place the gnocchi in a medium-size pasta bowl.
Pour in the melted butter.
Add the sugar and cinnamon.
Stir gently.

For the entree version:

Follow the recipe above, but also ADD:
8 Tbsp. freshly grated Parmesan cheese.
Stir in gently with the other ingredients.

The verdict:  Mr. M. and P. said it was just OK, but not to worry about making it again. I felt that the entree version was acceptable, but know that there are so many other Italian recipes that are so much better!  But I don’t think Southern ‘greens’ are a big deal either and I know Southerners who drool over the word alone.  I did, however, enjoy the dessert version without the Parmesan cheese, and could easily enjoy this as a warm, late-night treat!  It needs to be noted that Italians do not eat or enjoy super-sweet desserts, but rather prefer fruit and cheese at the end of a meal, or something subtle in sweetness such as in this gnocchi!

I’m glad I learned about and tried something new!  That’s always fun and interesting, don’t you think?

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Comments

  1. says

    “The story unfolds about the romantic lives of two women, one young and one in mid-life and how their endeavors play out in the hills of Italy.” – That really is the perfect way to sum up this movie.

    I love that you researched recipes straight from Verona and gave the gnocchi a try. I’ve always been curious of using cinnamon with pasta/gnocchi and would love to give it a try one day. The gnocchi look like fluffy little lovelies. Thanks for participating!

  2. Anonymous says

    Well, they sure look good to me. Have to sign in as “anonymous” or else bratty Blogger won’t let me leave comments these days. Thanks for sharing. Susan from writingstraightfromtheheart.blogspot.com

  3. says

    I haven’t seen that movie Roz. And the dish sounds interesting too. Not one that I would’ve thought about doing. I am a sucker for cinnamon in savoury dishes so might be worth a try sometime.

    Anne @ Domesblissity

  4. says

    Hiya Roz! I’ve never tried gnocchi but they just looked too time consuming to make and would probably turn out like lead weights. These look light and I’d like to try one right now! I’m going to attempt that fresh ravioli today!

  5. says

    I have really been experimenting with gnocchi dishes lately, different sauces, different flavours and textures.I am so looking forward to pumpkin gnocchi, but in saying that I din’t want to wish the summer away!

  6. says

    They do look good and perfectly made.

    Pssst…I don’t see what all the fuss is over greens either. Don’t tell anyone though.

  7. says

    The only gnocchi I’ve made is a combo of russet and sweet potatoes, served with a marsala wine sauce. Now that I think of it, I must make that again! Anywho, who knew one could make a sweet version? I appreciate your honesty. I’m thankful that my husband gives me his honest feedback. I’m sure you’ll go on to make something new and even better. And, yes, I agree that it’s fun to experiment and think outside the box!

  8. says

    Hello,
    I am pleased to meet you. Having just found you, I am enjoying reading your posts. I am your newest follower.
    Stop and visit me one day, when your tea towels are out blowing in the wind.
    Helen

  9. says

    This looks heavenly!!! I’m a sucker for romance so I’ve seen both movies of course, and adored them. I can’t wait to have a romeo and juliet dinner night and have this dish! Thanks!!!

  10. says

    girl! this looks amazing! Now that I have made gnocchi recently I am dying to try new things with it and using cinnamon and sugar and butter on it! GENIUS! I cant wait to give it a try! Awesome pics and awesome post

  11. says

    I have not seen the movie yet but have been looking forward to it…
    I love gnocchi and make it relatively often, never a dessert version though. Sounds wonderful to me but as you said everyone’s taste can differ :)

  12. says

    Sweetly-spiced gnocchi – what a good idea. The Veronese must know! It looks irresistible! I loved the movie for the peeks at Italy – and well – Vanessa.

  13. says

    Gnocchi for dessert, OM Gosh Roz only in Italy!! My grandma used to make them with butter and cheese. Seems cinnamon and pasta is a frequent Italian combo. Beautiful display (as always) and quite a lovely post.

    Have a great week Roz.

  14. says

    Well, gotta say as a Gulf Coast gal, we LOVE our greens down here for sure, LOVE LOVE them, but then again, we tend to jazz ‘em up too.

    The pictures are gorgeous Roz, but I never would even have thought of using gnocchi as a sweet dish. Pass me some butter and cheese LOL!!

  15. says

    LOL, I have a Mr. M and P, too! He puts up with my shenanigans, so I make him his beloved Nestles Tollhouse cookies to keep him happy. Enjoy your time in the mountains…that sounds heavenly!

    PS…it’s been way too long since I’ve made gnocchi. Once again, you’ve inspired me~

  16. says

    Hi Roz! Mmm, this looks and sounds amazing!! Pinning this!! :) Thank you so much for stopping by Sweet Baby {Mason} James and leaving your sweet comment! Your blog is beautiful … I’m your newest follower! Hope to talk again soon!
    Jade

  17. giandoso carlo says

    origine gnocchi con zucchero e cannella villamarzana rovigi italia nella caserma austriaca vicino al passo di villamarzana.nella ricetta c’è un piccolo errore : nella cottura i gnocchi non si scolano ma man mano che vengono a galla si raccolgono e si mettono in una terrina , bisogna condirli man mano che si cucinano.
    e un piatto che viene servito in grande quantità

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