Serves 6

Ingredients

1 pound ricotta, drained overnight
1 egg
1 teaspoon vanilla
1 pinch of cinnamon
1 cup flour
½ cup heavy cream
½ cup milk
½ cup honey
½ teaspoon vanilla
½ cup dates, chopped
½ cup walnuts, chopped
Cinnamon, freshly grated

Directions

In a medium mixing bowl, combine the first 5 ingredients and mix until a smooth and pillowy dough has formed. Divide the dough into 5 sections using a bench scraper. Roll out each section into a long rope about the thickness of your pinky finger. Cut the rope into ½-inch sections and shape gnocchi using one of your gnocchi methods and place on a baking sheet lightly dusted with flour. Refrigerate for approximately 10 minutes. In the meantime, place the cream, milk, honey and vanilla in a small sauce pan and gently whisk while heating to a medium heat. Add the dates, walnuts and ricotta dumplings and gently mix together. Cook for about five minutes or until ricotta dumplings are cooked through. Serve with fresh cinnamon grated on top.