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
The finished dish
Ingredients
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
Instructions
- Mix the ricotta cheese in a large bowl with the breadcrumbs, semolina and salt.
- Leave the mixture to stand for half an hour.
- 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.
- Boil a saucepan of water and add the salt.
- While the water is coming to the boil, add the egg and flour to the cheese mixture and combine.
- When all the ingredients are combined, shape small “gnocchi” balls about the size and shape of a dessertspoon.
- Put the gnocchi in the boiling water and cook for 6 minutes, then take them out one by one using a slotted spoon.
- Serve the gnocchi in small dishes covered with the hot sweet sauce.
Like the Austrians say: Mahl Zeit!!!
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