For the #nemangiounpodeltuo team:
Be careful, if you hit the corner you’re screwed.
You’ll find confirmation in the second photo!
Do you know the classic soft-hearted cake?
Here I made the same thing in a sweet version, but revisiting the famous Tyrolean canederli.
Tasted in the mountains last year, you don’t know how many times the idea of reproducing them at home crossed my mind, but perhaps partly due to a lack of courage (you know that sweet preparations are not my forte) and partly because I thought it was some kind of very complicated operation, I always gave up.
Instead, the idea of throwing myself in and trying won and with a huge satisfaction I can tell you that these sweet gnocchi with a soft heart of dark chocolate have exceeded all my expectations: they are very soft, not at all cloying and that heart there, well it’s addictive.
To make them even more inviting, I created a delicious sauce with pear puree and Manuel coffee, which thanks to its intense bitter cocoa flavor and velvety texture created a pleasant contrast with the sweetness of the dough.
The result?
A dessert that you can prepare in advance and cook just before serving that will make all your guests raise their hands for an encore.
What do you think, did you like this reinterpretation?
INGREDIENTS
For the dumplings
300 g of very dry cow’s milk ricotta
150 g of crustless bread cut into cubes
60 g of butter
3 eggs
1 and a half tablespoons of flour
1 tablespoon of granulated sugar
grated zest of 1/2 lemon
For the dressing
75 g of breadcrumbs
75 g of Lurpak Classic butter
75 g of granulated sugar
1 teaspoon of cinnamon
star anise
For the pear and coffee sauce
250 g of Abate pears
1 deciliter of water
50 g of granulated sugar
1 cup instant coffee
1⁄2 cinnamon stick
chopped dark chocolate to taste
Recipe
First, prepare the pear sauce: peel them, cut them into quarters and remove the core. Dice the pulp and collect it in a saucepan together with the sugar, a cup of Manuel coffee, the water and the cinnamon. Bring to the boil and cook for about 20 minutes, until the pears have become very soft.
Reduce to a cream with the immersion blender and set aside.
Prepare the dumplings: in a bowl, mix the butter, sugar, lemon zest and a pinch of salt with a spatula until you get a creamy mixture. Add the ricotta, eggs and flour, mixing after each addition.
Add the crustless and diced bread. Mix again and place in the fridge to rest for about 2 hours, covering with cling film.
After the indicated time, use a spoon to take portions of dough, place a piece of chocolate and half a teaspoon of cream in the center and cover with another small portion of dough.
Method
With slightly moistened hands, make the dumplings, which should be the size of a mandarin, balling up the mixture as if making a meatball, making sure that the chocolate always remains in the center. Proceed in this way until you have used up the mixture and place the dumplings on a floured tray.
The dough will be soft and moist, but if it is too moist, help yourself
by passing the canederli in a thin layer of flour. Boil them in a saucepan with lightly salted water and cook them for about 10 minutes, taking care to turn them from time to time.
In the meantime, in a non-stick pan, melt the butter over a very low heat, then add the breadcrumbs and granulated sugar, cinnamon and star anise. Mix with a wooden spoon so as to obtain a dry mixture. When the canederli are ready, drain them delicately with a slotted spoon and transfer them to the pan with the breadcrumbs. Turn them, always delicately, so that they are completely covered. Serve the dumplings on serving plates with the pear sauce and hot coffee.
Enjoy your meal!
