Marillenknoedel
Instructions
Boil the potatoes, peel them, let them cool and pass them.
Mix with the softened butter, semolina and a pinch of salt.
Add the egg and the egg yolks and the sifted flour and work until you get a smooth paste that will be 1/2 hour left to rest.
Roll out the dough to a thickness of about 1/2 cm on the floured surface and cut out squares of 8-10 cm.
After entering a sugar cube in apricot, wrap in squares of dough.
Boil for about 10 minutes in salted water over low heat.
Melt the remaining butter, rosolarvi the bread crumbs and roll the gnocchi well drained.
Sprinkle with sugar and cinnamon.
Ingredients and dosing for 6 persons
- 1000 g of potatoes
- 280 g of butter
- 50 g of semolina
- 250 g of flour
- == 1 whole egg
- 2 egg yolks
- 1000 g of apricots
- Salt
- Sugar nuts
- Sugar
- 150 g of breadcrumbs
- Cinnamon powder