To make the Gnocchi: In a large bowl, using a large fork, mix well ricotta until smooth; add egg yolks, lemon zest, sugar, salt and cinnamon; mix until combined.
Sift flour over the mixture; sprinkle semolina and using a rubber spatula gently fold together.
Turn mixture out onto a lightly floured work surface. Lightly knead just until dough comes together (do not overwork dough).
Divide the dough into 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1/2-inch pieces, deep your finger tip in flour and make an indentation in each gnocchi. Place on a lightly floured baking sheet. Keep in the refrigerator until ready to use.
For the Blueberry Compote
In a medium sauce pan bring wine and sugar to boil, add the blueberries, bring back to boil, reduce to simmer and cook on low heat for 5-7 minutes; add lemon juice, vanilla extract and liqueur; cook 1 more minute.
To serve: Bring a large pot of salted water to a boil, shake off excess flour from gnocchi add to boiling water. Cook until they plump up and float to surface, 2-3 minutes. Drain, shake off excess water and toss in a large bowl with melted butter.
Divide the gnocchi between serving plates; spoon the blueberry compote on top, add a few fresh blueberries, eat and enjoy!