Pasta for dessert? Why not? These lightly sweetened vanilla and chocolate gnocchi are filled with ricotta and topped with fresh raspberry sauce, creating an unexpected (and inexpensive) sweet and slightly savory dessert.
- 1 large egg, lightly beaten
- 1 cup ricotta
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1/3 cup granulated sugar
- 1/2 cup flour plus 2 tablespoons all purpose flour, divided
- 3 tablespoons Dutch processed cocoa powder, plus more for rolling
- 1 1/2 cups raspberries
step 1Mix together the first five ingredients plus the 1/2 cup flour in a large bowl. Divide the dough in half, putting each half into separate bowls..
step 2In the first bowl, add 2 tablespoons flour and mix. In the second bowl, mix in the cocoa powder.
step 3Fill 2 shallow skillets with water and heat to boiling over high heat.
step 4Roll the chocolate dough in cocoa powder to a log approximately 1/2-inch thick. Roll the remaining dough in flour. Cut each into 1/2-inch logs and use a fork to create lines on top of the gnocchi.
step 5Puree 1 cup raspberries in a blender.
step 6Cook the gnocchi in separate skillets until the gnocchi float to the surface, about 3 to 5 minutes. Remove with a slotted spoon to a tray.
Serve the gnocchi warm in raspberry sauce and garnish with remaining raspberries.