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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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