Gnocchi with apples, served with a walnut cream sauce flavored with nutmeg.

Ingredients

• 2 acidic apples (Boskop, Cox orange)
• 2 tablespoons of honey
• 500 g of plain, low-fat yogurt
• 2 tablespoons of lemon zest
• 80 g of softened butter
• 80 grams of sugar
• 2 egg yolks
• 180 g of soft wheat semolina
• 50 g of flour
• baking powder
• salt
• 2 tablespoons of ground mustard seeds
• 2 tablespoons of chopped almonds

Wash the apples, cut them into quarters, remove the seeds, and then dice them into small pieces.

Mix the honey and apples together, then cook them over low heat in a small pot for about 5 minutes, and let them cool.

Place the cheese spread in a clean dishcloth and press firmly.

Lemon zest, 20g of butter, 30g of caramel, and well-beaten egg yolks.

Mix the yogurt.

Add the semolina, flour, and baking powder, and knead.

Divide the cheese mixture into 8 equal portions using your wet hands, then gently flatten each portion.

Place the apple mixture in the center, then close the dough around it to form small balls.

Soak the meatballs in lightly salted water for about 10 to 15 minutes, but do not boil them, until they float to the surface.

Melt the remaining butter in a pan and let it simmer gently.

Add the caramel, mustard seeds, and any remaining almonds.

Remove the meatballs from the soup, drain them, and arrange them on plates with the hazelnut and coconut cream. Serve with caramelized apple pieces, if desired.