Speculoos – Gnocchi
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 egg (s)
- 60 g suar
- 30 g mascarpone
- 90 g flour
- 50 g speculoos
- 1 pinch (s) salt
- some butter
- Flour for the work surface
- possibly powdered sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- Finely chop the speculoos in a blender. Mix the egg, sugar and mascarpone well with the whisk. Add the speculoos crumbs, a pinch of salt and half of the flour. Mix well. Gradually add the rest of the flour. The mixture should be firm, but not too sticky. Put the dough in the fridge for 1 hour.
- Then place on a floured surface for processing and form small dumplings with a teaspoon. If the dough is too sticky, add a little more flour if necessary.
- Heat the water, carefully add the dumplings and leave to stand for about 2-4 minutes - depending on the size of the dumplings. Once they come to the surface, they`re done (they should be firm to the touch with a soft core). Drain on a sieve.
- To serve, heat a little butter and carefully warm the gnocchi in it until they are golden brown. Sprinkle with powdered sugar if necessary.
- Serve with ice cream and / or a chocolate sauce.
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