Plum Gnocchi

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OMG these are knedle!! I grew up in Polish household and my mother made these for dinner as soon as these plums came into season. I don't bother with the sugar. Instead, I add sugar and sour cream to taste after they have been cooked.

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I grew up in a german household and know this as Zwetchken Kenadel. We serve it with a breadcrumb sauce. Brown bread crumbs in butter. Add a dash of paprika, milk, a spoonful of sour cream and salt to taste. Heat until thickened and pour over the kenadel. I only use 1/2 a plum inside each carefully sealing them so the delicious juice doesn't seep out. We had a plum tree in the back yard and made prune jelly with the plums we couldn't readily use up and then use this in the kenadel the rest of the year.
I have to say I was shocked when I saw this recipe, I had never come across anyone outside mmy family who had ever made such a dish. Try it. It's really good.

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A little time consuming but definetely worth it. This is an excellent desert. I used fresh plums not prunes and I actually put in the cheese in the dough. You will see that there is not enough dough to make 24 5inch rounds but they come out great as smaller balls too.