THE Marillenknödel are the sweet version of the classic Tyrolean and Austrian dumplings, therefore they are sweet apricot dumplings. It is a basic dough with more or less variable ingredients, which wraps a heart made up of an apricot (in fact Marillen in German it means apricot). Everything is passed in a sort of breadcrumbs consisting of breadcrumbs toasted in butter, lightly caramelized and delicately flavored with cinnamon, and then accompanied by a scoop of ice cream ... yummy !! There are several versions of these sweet gnocchi, the most classic is made with potato dough but this one with ricotta intrigued me more and I therefore opted for this variant, what can I tell you, a really delicious sweet!
To accompany the Marillenknödel you can choose whipped cream, a scoop of ice cream or a cream prepared with quark cheese and powdered sugar, the choice is yours: P
How to make marillenknödel
Work the slightly softened butter with ricotta and egg until creamy.
Add flour and semolina and knead until a homogeneous and compact dough is obtained, only slightly sticky.
Cover with a cloth and let it rest for 2 hours so that it finishes firming.
In the meantime, wash and dry the apricots, open them, remove the stone, replace it with a sugar cube (or 1 teaspoon of sugar), close with the other half and let them rest for 2 hours.
Take the dough, divide it into 8 equal pieces, mash each piece until you get a sheet large enough to contain 1 apricot.
Close each piece of dough around 1 apricot, working it to form a ball.
Bring water to a boil in a saucepan, lower the gnocchi and cook them for about 7 minutes, turning gently from time to time to prevent them from sticking.
Meanwhile, toast the breadcrumbs in a non-stick pan with sugar, cinnamon and butter, without letting it burn or caramelize too much.
Once the gnocchi have been drained, pass them immediately in the breading.
The marillenknödel are ready: sprinkle with icing sugar and serve with a sweet cream.