Monkey Bread Gnocchi Dessert

Gather ingredients. Preheat oven to 350F.

In a bowl, mix and combine the white sugar, cinnamon and corn starch. Set it aside.

In a small saucepan, melt the butter. Once melted, continue cooking another minute or so until it starts to brown and bubble. Remove from heat and add the vanilla extract. It will bubble and foam more. Once settled, whisk in the brown sugar until combined.

Working in batches, mix half the thawed gnocchi and half the cinnamon sugar, blend so that the gnocchi are evenly coated. Then mix the second batch with the remaining cinnamon sugar.

In a well-greased bundt pan, place half the sugar-coated gnocchi down on the bottom. Using a spoon drizzle half the butter sugar vanilla mixture over and around the gnocchi. Place the second layer of gnocchi on top. Drizzle the remaining butter sugar mixture over that. Press down gently to compress the gnocchi so that they all fit into place and are touching each other snuggly.

Bake in the oven for about 30 minutes, until the top of the gnocchi looks golden brown the sugars are caramelized.

Remove it from the oven and allow it to cool. Place a plate on the top of the pan and gently flip the bundt pan over and allow the gnocchi to release from the pan and fall to the plate.

While still warm, drizzle the icing over the top and allow it to melt over the top.

To serve, scoop gnocchi into bowl and serve with whipped cream and garnish with fresh mint.