Apricot dumplings (2)
Instructions
Knead quickly ricotta together with the flour, warm butter but still solid, egg yolks and salt until the dough becomes smooth and let it rest in the refrigerator for 30 minutes.
Boneless apricots and fill with sugar into cubes, mix the dough drawing from this bollirete then gnocchi for 8 minutes in lightly salted water.
After cooking, drain, always coil them on toasted bread crumbs with butter and sprinkle with sugar.
Of course you can use instead of pasta made with ricotta cheese, pasta or a paste of chou.
Ingredients and dosing for 4 persons
- 8 apricots
- Sugar in lumps
- 65 g of butter
- 80 g of breadcrumbs
- Vanilla icing sugar
- For the dough:
- 300 g of 10 fat ricotta (%)
- 200 g of flour
- 50 g of butter
- 1 egg yolk
- 1 == Pto Meeting