Georgina Knedle
-
45 -
12 -
Medium
Ingredients
Method
STEP 1
Peel and roughly chop the potatoes. Place into a medium saucepan, cover with cold water, bring to the boil then simmer until tender.
STEP 2
Meanwhile, halve apricots, remove stones and set them aside, keeping the halves together.
STEP 3
Drain the potatoes, return to the hot pan, and allow to steam for a few minutes over low heat.
STEP 4
Pass the potatoes through a mouli or mash with a masher in a medium bowl.
STEP 5
Bring a large pot of water to the boil.
STEP 6
Add flour and eggs to the potatoes and mix to combine and form a dough
STEP 7
Place the dough onto a lightly floured bench and roll into a rough rectangle 1cm thick.
STEP 8
Cut the dough into 12 even squares, place the pitted apricot in the centre of a dough square then wrap the dough around the apricot, pinching the dough together to seal and form a ball.
STEP 9
Place the knedle into simmering water and cook for 12 minutes (you may need to do this batches), stirring frequently to ensure they do not stick to the bottom of the pan. Drain cooked knedle on paper towel.
STEP 10
Meanwhile, melt the butter in a medium frypan, add the breadcrumbs and walnuts and cook over medium heat until lightly toasted, adding the thyme at the end.
STEP 11
Mix together the sugar and cinnamon in a small bowl.
STEP 12
To serve, place the knedle onto a serving plate, pour over the breadcrumb sauce and sprinkle with cinnamon sugar.
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90 
4 
Easy