Enjoy honey three ways in this delicious dessert starring sweet dumplings on a bed of berry sauce with a cloud of honeyed cream on top.

Preparation

Hang ricotta in cheesecloth overnight to drain as much moisture as possible.

After draining the ricotta, place all coulis ingredients in a small saucepan and bring to a simmer over medium heat. Simmer for 15–20 minutes, or until berries have broken down and sauce has slightly thickened. Strain through a fine mesh strainer to remove the seeds, then reserve at room temperature.

To make the whipped crème fraîche, combine crème fraîche and honey in a work bowl and whip to stiff peaks. Reserve in refrigerator until ready to serve.

For the gnocchi, combine drained ricotta, 2 ounces honey, whole egg, egg yolk, salt, and lemon zest in a work bowl and mix until evenly incorporated. Press through a mesh strainer into another work bowl to remove any lumps.

Mix together the flour and baking powder, then fold into the ricotta mixture until just incorporated—be careful not to overmix.

Generously dust a work surface with corn starch. Place ½ cup of gnocchi dough on the work surface and gently roll in the corn starch to coat. Use the palm of your hand to roll the dough into a log about ½ inch in diameter. Cut the log into 1-inch lengths, then transfer to a tray with your thumb and forefinger, or roll on a gnocchi board and place on a tray. Repeat the process with the rest of the dough.

Bring a 4-quart pot of water to a boil. Gently swirl the water, then drop in 15–20 gnocchi. Gently stir once to ensure the gnocchi do not stick to the bottom of the pan. Simmer for about 2 minutes, or until gnocchi have all been floating for about 30 seconds. Remove gnocchi to a tray to drain. Repeat with remaining gnocchi.

Heat a sauté pan on medium heat, add the butter, and let melt. Add the drained gnocchi to the pan and sauté until golden brown on the bottom. Gently toss to brown the other sides. Add remaining honey and toss with the gnocchi to glaze, then dust with cinnamon.

To serve, place 2–3 tablespoons of coulis on a plate, then top with gnocchi and a quenelle or dollop of whipped crème fraîche.