Salzburg gnocchi

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the plums and drain them well. Cut the plums open, making cross cuts and removing the stone. Boil up the plums, sugar, 3/8 litres of apple juice, cinnamon stick, lemon juice and zest. Let the plums simmer for 2-3 minutes. Mix 1/8 litre juice and sauce powder, stir into the compote and bring to the boil again.

2. 2

   Remove cinnamon stick and lemon peel and let the compote cool down. For the dumplings, grease the bottom of a flat ovenproof dish. Separate the eggs, chill the egg white. Beat the egg yolks and vanilla sugar until creamy white. Beat egg whites until very stiff and gradually add icing sugar. Carefully fold the beaten egg whites into the egg yolk mixture. Sift the flour over it and fold it in with a dough scraper. Pour the mixture into the mould as three large dumplings. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes.

3. 3

   Beat egg whites until very stiff and gradually add icing sugar. Carefully fold the beaten egg whites into the egg yolk mixture. Sift the flour over it and fold it in with a dough scraper. Pour the mixture into the mould as three large dumplings. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Dust the finished dumplings with icing sugar and serve immediately with the plum compote

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
420 kcal

CARBS
72 g

FATS
7 g

PROTEINS
10 g