michelle picker cooks

These dumplings remind me a little of the Austro-Hungarian food of my childhood.

Place 2 cups of fresh ricotta cheese in a bowl and add 1 large egg and ¾ of a cup of plain flour. Mix thoroughly with a fork then, with wet hands, roll the mixture into balls and place them on a plate. Refrigerate while you make the walnut crumb. Roughly chop a cup of walnuts (this can be done in a food processor). Heat a fry pan and add the walnuts, allowing them to toast a little before adding 1 -2 tablespoons of butter and 2-3- tablespoons of brown sugar. Stir well until the butter and sugar melt and coat the walnuts. Remove from the heat. To cook the dumplings, bring a pot of water to a rapid boil then drop them in one at a time. When they have  risen to the surface, allow them to cook a few minutes more before removing them carefully with a slotted spoon. Serve hot with stewed or tinned apricots and a good serving of the walnut crumb.