Ingredients

• 450 g potatoes
• 100 g 00 flour
• 6 apricots (dehydrated and soaked in water for 1 hour or fresh in season)
• 2 egg yolks
• sugar cane
• salt

Place the potatoes, with the skin, in a plate on a bed of salt and bake at 180 ° C for about 40 minutes. Peel them and mash them with a potato masher.
Add the egg yolks, 00 flour and a pinch of salt and mix with a spoon to make the dough sticky.
Roll it out with a rolling pin in a not too thin layer. Make 12 discs and on each one arrange 1/2 apricot (with a little brown sugar if fresh). Close the dumpling into a ball.
Boil the gnocchi in salted water and drain with a slotted spoon. Serve them as a side dish for a roast or alone, as a first course, seasoned with melted butter and Parmesan cheese or with grated salted ricotta.
If you want to prepare the roast
Tie a 1 kg piece of beef with a few turns of string so that it retains the shape during cooking. Salt it, pepper it and brown it in a saucepan in a veil of oil, turning it repeatedly until it is well colored over the entire surface. Transfer it to a clean casserole veiled in oil; add a sprig of sage, a sprig of rosemary, 1 clove of garlic with the peel and 1 glass of white wine. Cook for about 1 hour and 15 minutes, with the lid on, over medium heat, turning the meat occasionally.