Gnocchi di Susine

Total Time:
2 hr 10 min
2 hr
10 min

4 servings

  • Basic gnocchi dough:
  • 3 pounds russet potatoes
  • 2 cups all-purpose flour
  • 1 egg, extra large
  • 1 pinch salt
  • Filling:
  • 5 plums, smallest possible, quartered
  • 1/2 cup sugar
  • Sauce:
  • 4 tablespoons butter
  • 1/4 cup fresh bread crumbs
  • 1/2 teaspoon cinnamon
  • Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

  • Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

  • To make Gnocchi di Susine:

  • Bring 6 quarts water to boil and add 2 tablespoons of salt.

  • Pinch off walnut-sized balls of gnocchi dough and roll with rolling pin to form 2-1/2 inch circle of dough. Place one quarter of plum and a 1/2 teaspoon sugar on each and fold dough around plum pieces to form a package with no tears or rips, relatively smooth and evenly coated. Continue until all are finished. If making pasta in advance, cook and the shock in cold water.

  • Place gnocchi in water, 10 at a time, and carefully stir to prevent sticking to sides or bottom of pan. Allow to float and continue cooking for 2 minutes. Meanwhile, melt butter in a 12-inch saute pan over medium heat. Add bread crumbs and then add cooked gnocchi and toss gently to coat. Serve on a plate and sprinkle with cinnamon.

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