Italian relatives of our dumplings and lazy dumplings. Gnocchi can be savory or sweet, served as an appetizer, hot or dessert. It is important that these lumps of dough are not rubbery, but tender and elastic, like a girl's cheek. It is no coincidence that "gnocca" in translation from the Sicilian dialect means "girl", and not just any, but a beauty. So, if, while walking around Palermo, you suddenly hear after “Oh! Gnocca! " - take it as a compliment.
It is necessary
- - 300 g of cottage cheese (9%);
- - 1 teaspoon of sugar;
- - 50 g flour and a little more for boning gnocchi;
- - 2 eggs;
- - 3-4 apricots;
- - salt.
- For the sauce:
- - 5 apricots;
- - 20 g butter;
- - 2 tablespoons of sugar;
- - 20 g of almonds;
- - 1/2 teaspoon of amaretto liqueur.
Instructions
Step 1
Make curd dough. Squeeze the cottage cheese a little if it is too wet and rub through a fine sieve. Combine cottage cheese with sugar, add flour, add one egg, salt.
Step 2
Stir with a spoon until smooth. Then add another egg to the dough and knead until the mass becomes smooth and begins to collect into a ball.
Step 3
Cut the apricots in half, remove the seeds and cut the flesh into small cubes. Add the apricots to the curd mixture and stir well.
Step 4
Divide the curd mass into three parts. On a floured surface, roll each portion of the dough into a rope 1.5-2 cm in diameter.
Step 5
Cut the strands into pieces and roll each ball. Make apricot sauce. Cut each apricot in half, remove the seeds and chop the flesh into large pieces.
Step 6
In a saucepan, melt the butter and fry the apricots for 30 seconds, stirring constantly. Add sugar and caramelize fruit for another minute.
Step 7
Once the apricots have caramelized and juiced, add the coarsely chopped almonds. Pour in the liquor, stir and remove from heat.
Step 8
Cook the gnocchi in boiling water for 2 minutes until tender. When serving, pour a little sauce on the bottom of a plate, place the gnocchi on top and pour the sauce over them.
