Sweet curd gnocchi recipe with apricot jelly

Today we have a quick ricotta gnocchi recipe with whole wheat flour and apricot jelly. These are the best gnocchi with ricotta you've ever tasted!

I love apricots! Instead of turning them into a cake, this year you can make apricot jelly.

The sauce goes perfectly with desserts like this one Cottage cheese gnocchi recipe.

By the way, curd cheese and apricots are the perfect combination in summer. The refreshing curd meets the sweet and sour apricots. Yummy! :)

Yummy - Delicious sweet potato gnocchi very quickly made yourself!

What makes this ricotta gnocchi recipe so special

I give the ricotta gnocchi recipe with apricot jelly a healthy touch. Normally you take for it quite a lot of white flour and lots of sugar.

I do it a little differently. This Cottage cheese gnocchi become with wholemeal flour prepared. And the household sugar I replace with Birch sugar*.

Since the Apricots just gorgeous sweet are, we need for the Gnocchi with ricotta hardly any additional sweetness.

Should you have apricots that are not so sweet, you can use honey or Birch sugar* help.

Of course, if you do not have apricots at hand, you can use other fruit. Peaches, plums or Applesauce go well with it!

As a big Quark fan you should also look at the Cottage cheese waffles and at the Low carb cheesecake drop by!

What ingredients you need for the ricotta gnocchi

Before we get right into it, let's take a look at the ingredients. After all, you should know what you're eating.

Gnocchi know most only from potato dough and with spicy sauces like tomato sauce, bell pepper sauce or a cheese sauce. But not this time, because this time I have come up with something very special for you.

Cottage cheese in the gnocchi

When we prepare ricotta gnocchi, of course we need ricotta. And lots of it. It makes the gnocchi buttery, fluffy and tender.

If you are a big curd fan like me, you should eat it more often. It contains a lot of protein, which is good for building muscle and losing weight. Quark has only a few calories and is very popular with athletes. If you want to save additional calories, you can use low-fat curd cheese.

It makes no difference to the taste of this recipe. Make sure you use a creamy curd, some supermarkets also sell the crumbly variety - it is not suitable for this recipe.

Butter for more flavor

I usually cook very healthy. But every now and then, a load of butter has to go into the recipe. This sweet apricot recipe is the best example. Without butter, the dough is not supple and the taste also suffers.

Make sure that the butter is at room temperature. It must be really easy to spread and mix so that it combines with the other ingredients.

Is your butter too hard because you forgot to take it out of the fridge? Cut it into small pieces and put it briefly in the microwave. But be careful: it should not become liquid!

Still not enough of gnocchi? Try this pumpkin gnocchi with sage!

An egg in the gnocchi dough

The egg ensures that the gnocchi do not fall apart and become firm during cooking. At high temperatures, the yolk and egg white set - you know this from scrambled eggs. It also gives the otherwise very white gnocchi a nice yellowish color.

Semolina and flour

Until now we had only soft and relatively liquid ingredients for the ricotta gnocchi. Now we need something firm to the bite. That's where semolina and flour come into play.

To make the gnocchi a little healthier, I use whole wheat flour. And not the one from wheat, but whole spelt flour. Why? Well Spelt flour is considered much healthier than wheat flour. In processing, both varieties are the same, so you can easily replace it in all recipes.

So from now on you can bake your favorite cake with spelt flour.

The apricot jelly

Before I tried it for the first time in this recipe, apricot jelly was completely foreign to me. I knew the fruit only as jam or juice. Yet a jelly is prepared quite quickly and mega delicious.

In addition to the apricots, lemon zest is added to the jelly, Cinnamon*, vanilla and a little honey. You can leave out the honey if the fruit is very ripe. I put a little in because I apparently had some sour fruit with me.

Alternatively to honey you can also Birch sugar* Use with the apricots. It is best to boil it with the apricots so that it dissolves.

By the way, the jelly also fits into the muesli and yogurt quite wonderfully.

If it has to go fast and you don't have time for Quark Gnocchi, you can also simply mix the apricots with honey and quark or Greek yogurt.

What you should know about gnocchi with cottage cheese

First of all: They taste best fresh! So directly from the water.

• Do not cook the gnocchi. They might disintegrate as the water bubbles. Moreover, the water does not have to boil at all for the curd balls to be ready.
• Pour off the water after 10 minutes. Otherwise they will become too full.
• If you want to eat the curd balls later, you can store them in the refrigerator and just put them in the microwave. It's best to heat the sauce separately, otherwise the cheese balls will Cottage cheese gnocchi namely full with it.

Mega tasty: gnocchi from curd *low carb

The best recipe for ricotta gnocchi with apricot jelly

Are you ready to get started? Then you can start now. If you've never made gnocchi from ricotta cheese before, here's a detailed tutorial with step-by-step instructions. If you've made them before and are just looking for inspiration, you'll find a short version of the recipe at the end of the post.

Here comes the longer version with detailed instructions. The recipe is enough for 4 people.

Important ingredients that you need for the recipe, I have picked out for you. You can find them on Amazon.

• Organic honey*
• Birch sugar*
• Cinnamon*

Ingredients for the gnocchi

• 250 g low-fat quark (or normal quark)
• 160 g room warm butter
• 20 g Birch sugar*
• 1 egg
• 1 yolk
• 60 g wheat semolina
• 100 g whole spelt flour
• Lemon zest of one lemon

Ingredients for the apricot jelly

• 1 kg apricots
• 2 tablespoons honey (optional)
• 1 TSP Cinnamon*
• 1/2 vanilla bean

Also: bowl, pot, knife, board

1. prepare the dough for the ricotta gnocchi

All ingredients should be at room temperature. So let them stand for at least 10 minutes. At room temperature it is easier to knead the dough

Grab a bowl.

Add cottage cheese, butter, birch sugar, egg, egg yolk, semolina and whole wheat flour to the bowl.

Knead the ingredients with your hands. Or use a mixer with kneading attachment. I always do it with my hands - so you have to wash off less later 😅.

Now add the grated lemon zest to the recipe. If you have not yet grated the lemon: It works best with a fine vegetable grater.

Add the zest to the dough and knead it in.

2. let the dough rest

Now the dough must rest in the refrigerator for 2 hours. Wrap it in cling film or put it in a Tupperware box with a lid. This will prevent the dough from drying out.

During this time, the ingredients combine with each other. You can continue with the apricot jelly in the meantime.

3. prepare the apricot jelly

Wash the fruit. Cut them in half and pit them. Put them in a saucepan.

Pour with about 100 ml of water. Put the lid on the pot and wait until it starts to boil.

When the apricots are boiling, turn down the heat to the lowest setting and let them simmer gently for about 10 minutes.

Now they should be very soft.

Puree them with a hand blender. Add Cinnamon* and vanilla. Are the apricots sour? Use a little honey. Are they too sweet? A little lemon juice helps!

4. prepare the ricotta gnocchi

Sprinkle flour on the work surface. Knead the dough again and then shape it into a long sausage. When the dough has a diameter of about 5 cm, it is perfect.

Now cut off pieces about 2 cm thick with the knife. If they are too big for you, you can cut them in half again or make the dough sausage thinner.

Bring salted water to a boil in a pot and place the dough pieces in the water. Let them steep in the hot water for 10 minutes. The water should not boil, otherwise the curd gnocchi may fall apart!

5. eat the gnocchi

Melt a little butter in a frying pan. Fry breadcrumbs in it. About 10 tablespoons should be enough. Toss the cooked gnocchi in it.

Serve them with the apricot jelly. By the way: You can of course make the jelly warm again. But it also tastes very delicious cold.

And here, as promised, the short version of the recipe, for those who are in a hurry:

Our conclusion

Quark gnocchi are just mega delicious :). The only drawback is that the dough must rest for 2 hours. However, it is no problem if he rests overnight. I prepared the dough in the evening and made gnocchi out of it in the morning.

With a little preparation, all this is no problem. Once the dough for the ricotta gnocchi is ready, the meal is on the table in 15 minutes.

Good luck and enjoy it!

To browse further:

• Brownies without an oven - quick, easy & delicious
• These are the 11 best baked apple recipes
• Make your own protein muesli

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