You will need
- - 300 g of cottage cheese (9%);
- - 1 teaspoon of sugar;
- - 50 g of flour and a little more for deboning gnocchi;
- - 2 eggs;
- - 3-4 apricots;
- - salt.
- For the sauce:
- - 5 apricots;
- - 20 g butter;
- - 2 tablespoons of sugar;
- - 20 g almonds;
- - 1/2 teaspoons of amaretto liqueur.
Make curd dough. Curd a little squeeze, if it is too wet and wipe through a fine sieve. Combine cottage cheese with sugar, add flour, add one egg, salt.
Stir with a spoon until smooth. Then add another egg into the dough and knead until the mass is smooth and begins to gather in a bowl.
Apricots cut in half, remove the bones and cut the flesh into small cubes. Add apricots to the curd mixture and mix well.
Divide the curd mass into three parts. On a floured surface, roll each portion of dough into a bundle with a diameter of 1.5-2 cm.
Cut the harnesses into pieces and roll each ball. Prepare apricot sauce. Cut each apricot in half, remove the bones and cut the flesh into large pieces.
In a skillet, melt the butter and fry the apricots for 30 seconds, stirring constantly. Pour the sugar and caramelize the fruit for another minute.
As soon as the apricots are caramelized and are given juice, add coarsely chopped almonds. Pour in liquor, mix and remove from heat.
Cook gnocchi in boiling water for 2 minutes until cooked. When serving, pour a little sauce on the bottom of the plate, put gnocchi on top and pour them sauce.
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