For the quark gnocchi, mix quark, butter, birch sugar, egg, yolk, semolina and wholemeal flour. Knead a dough from the ingredients.
160 g butter (room temperature), 20 g birch sugar, 1 egg, 1 yolk, 60 g wheat semolina, 100 g wholemeal flour
Add the lemon zest to the batter.
1 tablespoon lemon zest
Let the dough for the ricotta gnocchi rest for 2 hours.
For the apricot jelly
For the apricot jelly, halve and pit the fruit.
1 kg apricots
Bring them to a boil with a little water. After 10 minutes, puree the apricots with a hand blender. Finally, add honey, lemon, cinnamon and vanilla.
2 tablespoons honey, 1 tsp. cinnamon, 1/2 vanilla pod scraped out
Prepare the gnocchi
Form the dough into a roll on a floured work surface. Cut off pieces about 2 cm thick with a knife.
Bring salted water to a boil and place the dough pieces in the water. When the water boils, take the pot off the stove. Put the lid on and let it sit in the hot water for 10 minutes.
Meanwhile, melt the butter in a pan. Fry the breadcrumbs (in Austria = breadcrumbs). After draining, toss the finished gnocchi in it.
Who wants can make the apricot jelly now again briefly warm. But it also tastes wonderful cold!