Speculoos Gnocchi

Ingredients for 4 servings:

• 1 egg(s)
• 60 g sugar
• 30 g mascarpone
• 90 g flour
• 50 g speculatius biscuits
• 1 pinch of salt
• some butter
• Flour for the work surface
• powdered sugar for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Finely chop the speculatius biscuits in a mixer. Whisk together the egg, sugar, and mascarpone. Add the speculatius crumbs, a pinch of salt, and half of the flour. Mix thoroughly. Gradually add the remaining flour. The mixture should be firm but not too sticky. Refrigerate the dough for 1 hour. Then, transfer to a floured surface and form small dumplings with a teaspoon. If the dough is too sticky, add a little more flour if necessary. Heat some water, carefully lower the dumplings into the water, and let them sit for about 2-4 minutes, depending on their size. Once they rise to the surface, they are ready (they should feel firm with a soft center). Drain in a sieve. To serve, heat a little butter and gently warm the gnocchi until golden brown. Sprinkle with powdered sugar, if desired. Serve with ice cream and/or chocolate sauce.