Last updated at 11:53 BST, Friday, 14 May 2010

Sweet Ricotta Cheese Gnocchi

Anita Pirri

This recipe was sent in by Anita Pirri from Italy

This recipe is very easy and perfect for winter because of the lovely, spicy taste and smell of cinnamon. I tasted it when I lived in Salzburg (Austria) and I love to cook it every winter….a beautiful memory of Austrian Mountains, people and snow! In Austria it is called Topfen Knoedeln.

Anita Pirri

Sweet Ricotta Cheese Gnocchi

The finished dish


For the gnocchi

  • 250 grams of ricotta cheese or other fresh cheese (for example Quark)
  • 1 egg
  • 1 tablespoon of breadcrumbs
  • 1 tablespoon of semolina
  • 1 tablespoon of white flour
  • a pinch of salt

For the sweet sauce

  • 250 grams of a mix of raspberries, blackberries and blueberries
  • juice of half a lemon
  • 1 cinnamon stick
  • 2 tablespoons of sugar


  1. Mix the ricotta cheese in a large bowl with the breadcrumbs, semolina and salt.
  2. Leave the mixture to stand for half an hour.
  3. Meanwhile, cook raspberries, blackberries and blueberries in a saucepan with two tablespoons of sugar, a cinnamon stick and the lemon juice. These ingredients have to cook about 20/30 minutes over a medium heat, uncovered, until you have a dark red sauce that is not too runny.
  4. Boil a saucepan of water and add the salt.
  5. While the water is coming to the boil, add the egg and flour to the cheese mixture and combine.
  6. When all the ingredients are combined, shape small “gnocchi” balls about the size and shape of a dessertspoon.
  7. Put the gnocchi in the boiling water and cook for 6 minutes, then take them out one by one using a slotted spoon.
  8. Serve the gnocchi in small dishes covered with the hot sweet sauce.

Like the Austrians say: Mahl Zeit!!!

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    • 1. At 09:47am on 14 May 2010, Thierry wrote:

      Thanks a lot Anita! Now, I know what are gnocchi made of, and how they are made. I've ever seen Gnocchi as a little bit mysterious. I really enjoy to eat them, but I've never looked for the exact preparation. I can die, now I know!
      Aren't raspberries, blackberries and blueberries too much difficult to find in winter? Or perhaps you collect them in autumn and then you freeze them.

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    • 2. At 08:57am on 17 May 2010, Anita wrote:

      Hi Thierry!Of course, in Winter you cannot find them, but also the frozen are ok. Hope you like them :)

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    • 3. At 3:24pm on 19 May 2010, reese wrote:

      I will try to make this.looks sooo good.

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    • 4. At 12:37pm on 23 May 2010, jusho wrote:

      Dear Anita, all my friend loved your gnocchi!!!Thanks for your recipe, I hope you will give us other suggestions to cook delicious sweets!

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    • 5. At 10:04am on 28 May 2010, jackabrey wrote:

      Hi Anita!
      Yesterday night we have tried your gnocchi and actually they were delicious!! I will propose to all my friends!! Bye

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    • 6. At 10:05am on 28 May 2010, jackabrey wrote:

      Hi Anita!
      Yesterday night we have tried your gnocchi and actually they were delicious!! I will propose to all my friends!! Bye

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    • 7. At 7:53pm on 29 May 2010, Sal wrote:

      Thank you Anita! Is this in some way related to what in Italy they call "canederli"? I've been in trentino altoadige , where they seem to use cinnamon a lot.

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    • 8. At 10:10am on 31 May 2010, serik wrote:

      It looks great and I suppose it is delicios

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    • 9. At 08:36am on 03 Jun 2010, Anita wrote:

      Hi Sal! Thank's for your comment. Yes also in north Italy, particulary in Trentino Alto Adige, we cook Knoedeln and they are called "canederli" like you sad. They can be cooked as sweet or as salt with meat, vegetables and cheese but not only. One of the typical recipe is bread canederli in broth. I love canederli/Knoedeln in every taste.

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