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1
Cook the potatoes in the microwave and once cool enough to handle removed the skins. Mash the potatoes very well or if you have, press the potatoes through a ricer to avoid having any lumps in there.
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2
Add in the egg, flour, cinnamon, salt and pepper and mix until well combined. Form into a ball, dust lightly with flour and place into a bowl to rest for 10-15 minutes.
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3
Cut the dough round into 4 equal pieces. Roll each out into a 1/2 inch thick log {see photo below}.
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4
Cut the logs into 1 inch pieces, toss with flour just to coat each gnocchi. Roll each gnocchi on the back of a fork to get those lovely indentations. Refrigerate the gnocchi while you now make the sauce.
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5
Heat a large saute pan over low heat. Add in the butter, rosemary, garlic, salt and pepper. Once the butter is melted allow if to cook for about 15-20 minutes, gently swirling the pan to prevent burning. The butter will have a beautiful light golden color.
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6
Carefully drop the gnocchi into a pot of boiling water. Cook for 5 minutes then drain.
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7
Toss the gnocchi with the butter, crank the heat up to medium high and cook for a few minutes just until a light golden crust has formed on one of the sides of the gnocchi.
