Churro Gnocchi Bites
Turn our Potato Gnocchi into a sweet, shareable dessert with little effort! SKU #24327
Ingredients
- 1 Lb. Potato Gnocchi 24327
- ½ Cup Caramel Sauce
- ¼ Cup White Sugar
- 2 Tbsp Ground Cinnamon
- 2 Scoops Ice Cream
- Mint (Optional)
Caramel Sauce
- 1 Cup White Sugar
- ¼ Cup Heavy Cream
- ¼ Cup Water
- ½ Tsp Lemon Juice
- 6 Tbsp Butter
Instructions
- In a large heat resistantmixing bowl, combine sugar and cinnamon. Mix well, set it aside.
- Heat fryer to 350° F. From frozen, add the gnocchi to the fryer andfry until outside is golden brown approx. 2 ½ - 3 min.
- Immediately drain excessoil and put fried gnocchi into cinnamon sugar mixture. Toss in bowl to evenly coat.
Caramel Sauce:
- Combine sugar, water, and lemon juice in a medium sauce pot.
- Put on medium high heat,stir until sugar is dissolved. Oncedissolved stop mixing completely and do not mix any more while sugar melts.
- Once mixture starts tobubble, turn heat down and continue to cook. Eventually water will evaporate, and sugar will start to meltslowly. Keep an eye on this and do notwalk away from the pan. Do not stir ormix.
- Sugar will turn from clear/cloudy to light brown/amber.
- Once sugar starts to turnamber in color, remove from heat. Carefully add butter and mix continuously. Once butter is melted, add heavy cream, andmix until evenly combined.
- To plate, add gnocchi todish. Pour caramel sauce into a dippingcup. Scoop ice cream on the side or overtop.
- Garnish with mint andadditional caramel sauce.
Notes
- Other options if you don't want to make your own caramel: use pre-made caramel sauce, chocolate sauce or warmed hazelnut spread.
- Add other garnishes and toppings such as chocolate chips or powdered sugar.
Tried this recipe?Let us know how it was!