Knead lightly softened butter with ricotta and egg until creamy.
Add flour and semolina and knead until the dough is homogeneous and compact, only slightly sticky.
Cover with a cloth and let stand for 2 hours so that it will finish to harden.
Meanwhile, wash and dry the apricots, open them, remove the stone, replace with a sugar cube (or 1 teaspoon of sugar), close with the other half and let them rest for 2 hours.
Take the dough again, divide it into 8 equal pieces, crush each piece until you get a sheet large enough to contain 1 apricot.
Close each piece of dough around 1 apricot, working it to form a ball.
Bring water to a boil in a saucepan, add the gnocchi and cook for about 7 minutes, turning gently from time to time to prevent them from sticking together.
In the meantime, toast the breadcrumbs in a non-stick pan with sugar, cinnamon and butter, without letting it burn or caramelize too much.
Once the dumplings are drained, pass them immediately in the breadcrumbs.
The marillenknödel are ready: sprinkle with icing sugar and serve with a sweet cream.
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