Soft Dessert Gnocchi with Rum and Raisins

Soft dessert gnocchi with rum and raisins is a warm, syrupy dessert made with tender potato gnocchi gently coated in a rich and buttery rum-infused sauce with honey, plump raisins, citrus, and spice. This rum raisin dessert gnocchi delivers a luxurious, sticky finish that feels festive, comforting, and deeply aromatic.

Hey, folks – I hope you all are doing well!

As the colder days settle in, I find myself gravitating toward desserts that feel comforting, nostalgic, and a little unexpected. This recipe takes a familiar ingredient in a completely different direction, turning it into something indulgent and gently spiced. It’s a rather decadent, rich desserts…you will certainly need a nap after this treat!

This idea was inspired by a traditional Venetian cinnamon-butter gnocchi recipe shared by one of my favourite food bloggers, The Pasta Project (also adopted by me Cinnamon Butter Gnocchi). I loved the concept of a simple, old-world sweet gnocchi, and this festive version grew from there. I also recently created Festive Skillet Gnocchi with Honey, Brandy and Clementine, so this new recipe was inspired by the brandy-infused version.

So, let’s dive into this rum raisin dessert gnocchi recipe.

Why You’ll Love The Dessert Gnocchi With Rum and Raisins

• Soft and syrupy: These gnocchi are gently cooked until tender and coated in a glossy, sticky rum-raisin sauce.
• Comforting and festive: Warm spices, citrus, and dark rum give this dessert a holiday-ready feel.
• Unexpected yet familiar: A creative dessert twist using classic potato gnocchi.
• Elegant but simple: Made in one pan with pantry-friendly ingredients.
• Perfect served warm: Ideal for cosy evenings or festive dessert spreads.

Flavour and Texture Profile

This dessert is rich, aromatic, and gently spiced. The rum brings warmth and depth, while raisins add sweetness and chew. Citrus zest and juice brighten the sauce, keeping it from feeling heavy.

Texture-wise, these gnocchi are soft, tender, and sticky, not crisp. They are gently simmered and lightly caramelized in the sauce, absorbing flavour rather than forming a crust. The finished dish has a luscious, syrup-like coating, reminiscent of Eastern European and old-fashioned rum-and-raisin desserts.

Ingredients You’ll Need for the Rum Raisin Dessert Gnocchi

These soft dessert gnocchi with rum and raisins come together with a short list of ingredients that build layers of warmth and sweetness.

• Potato gnocchi: Classic store-bought or homemade gnocchi form the soft, pillowy base of this dessert. I used so called “skillet gnocchi”.
  • Skillet gnocchi are a convenient packaged variety designed to be pan-fried without boiling.
  • You can substitute regular gnocchi. Simply boil them first, drain well, then add to the sauce and simmer for a few minutes until well-coated.
• Butter: Used to start the sauce and give it richness and body.
• Honey: Adds smooth sweetness and helps create a glossy finish.
• Dark rum: Adds warmth, depth, and a festive aroma to the syrup.
• Raisins: Plump and sweet, soaking up the rum and sauce as they cook.
• Brown sugar or maple sugar: Provides caramel notes and helps thicken the sauce.
• Cinnamon: Brings gentle spice and warmth.
• Clementine zest: Adds brightness and lifts the richness of the sauce.
• Clementine juice: Balances sweetness and helps deglaze the pan.
• Salt: Enhances flavour and balances the sweetness.

How to Make Festive Rum Raisin Dessert Gnocchi

Soft dessert gnocchi with rum and raisins is prepared gently on the stovetop to keep the gnocchi tender and the sauce glossy.

Melt butter in a wide pan over medium heat. Add the potato gnocchi and gently cook until lightly golden in spots, about 5 minutes.

Increase the heat and add rum, brown or maple sugar, honey, raisins, cinnamon, clementine zest and juice, and a pinch of salt. Simmer, stirring carefully, until the sauce thickens to a syrup-like consistency and coats the gnocchi, about 5-7 minutes.

Deglaze with a small splash of additional rum if needed, then reduce heat and cook briefly until glossy and caramel-like. Serve warm, spooning extra sauce over the gnocchi.

More Festive Skillet Dessert Recipes

Are you looking for more fun easy festive skillet dessert ideas, like this rum raisin dessert gnocchi recipe? Be sure to check more recipes below:

• Rum and Raisin Sautéed Apples – Easy Skillet Recipe
• Gingerbread Caramelized Apples – A Cozy Holiday Skillet Dessert
• Caramelized Honey Orange Rosemary Pecans

I’d love for you to try these rum raisin dessert gnocchi. If you give this recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

Soft Dessert Gnocchi with Rum and Raisins

Recipe by Ben | Havocinthekitchen

Soft dessert gnocchi with rum and raisins in a sticky, syrupy sauce. A warm, festive dessert made with potato gnocchi, citrus, and spice.

Course: Festive Christmas Desserts, Christmas, Pasta and Gnocchi, Boozy Desserts and TreatsCuisine: Author’s Recipes, Italian-inspiredDifficulty: Easy

5.0 from 2 votes

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Servings

3-4

servings

Prep time

5

minutes

Cooking time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 450 g potato gnocchi – I used skillet gnocchi

• 60 g unsalted butter, plus extra for finishing

• 1/3 cup (50 g) raisins

• 1/4 to 1/3 cup (60-80 ml) dark spiced rum

• 1/4 cup (55 g) brown sugar or maple sugar

• 2 tbsp. (40 g) honey

• 1 tsp. ground cinnamon

• fine salt, to taste

• juice of 1-2 clementine

• zest of 1 clementine

• coarse sugar, for sprinkling, optional

• clementine zest, optional, for garnish

Directions

• Melt butter in a wide pan over medium heat. Add the potato gnocchi and gently cook until lightly golden in spots, about 5 minutes.
• Increase the heat to high (7.5 / 8 out of 10) and add rum, brown or maple sugar, honey, raisins, cinnamon, clementine zest and juice, and a pinch of salt. Simmer, stirring occasionally, until the sauce thickens to a syrup-like consistency and coats the gnocchi, about 5-7 minutes.
  
• After 5-7 minutes, deglaze the pan with a generous splash (1-2 tbsp. or 15-30 ml) of additional rum or / and clementine juice. You can also add a small knob of butter.
• Reduce heat to low-medium again and cook briefly until glossy and caramel-like. Keep an eye on the sauce as it could start sticking / burning at this point. Serve warm, spooning extra sauce over the gnocchi. Garnish with extra zest and sprinkled with coarse sugar, if desired.