In a medium mixing bowl, whip the heavy cream on high until it thickens and barely holds its form, then add in vanilla and powdered sugar. Whip until soft peaks form, but don’t over-whip into butter!

In a medium sauce pan, heat oil, coconut or brown sugar, and orange juice. Mix together until sugar dissolves, then add in berries. Bring to a slight boil over medium heat and begin reducing until berries are thick and syrupy—stirring occasionally and scraping the sides with a rubber spatula. I reduced them for 20-23 minutes, because there was a great deal of water from the freezer, but you can remove the berries from the heat when the compote reaches your desired consistency—more time equals thicker compote. When compote is done, keep warm and set aside.

Meanwhile, in a medium bowl, combine ricotta, eggs, salt, zest, 1 tsp vanilla, and flour. Stir until thoroughly mixed, but be careful not to overwork! Stop mixing when all ingredients are combined.

Using a sifter, flour the surface of a baking sheet thoroughly.

Next, scoop 1 heaping tablespoon of dough onto a spoon, then scrape the spoon on the edge of the bowl at an angle to create a semi-flat side on the gnocchi. Dip your finger in flour, then—pushing from the handle of the spoon to the tip—scrape the dumpling off onto the floured baking sheet. Make sure the dumplings don’t touch or they will stick. When all the dumplings are on the sheet, top with more sifted flour. Use two baking sheets if needed.

Bring a pot of water to a boil. When the water is bubbling, carefully drop in each dumpling—I did this in two batches. Allow dumplings to boil for 4-5 minutes (they will begin floating to the top), then remove from water with a slotted spoon and strain gently. Repeat this until all dumplings are cooked.

In a medium skillet, heat 1/4 cup of olive oil. When oil is hot, place dumplings in the pan—allow each side to crisp and brown for about 3 minutes before flipping to the other side. Repeat this step (using a new 1/4 cup of olive oil if needeuntil all dumplings are fried.

While dumplings are warm, toss them in the cinnamon and sugar.

To serve, layer dumplings, compote, and whipped cream. Top with fresh berries to garnish. Enjoy!