Plum Gnocchi: Gnocchi di Susine

Total Time:
1 hr 30 min
Prep:
40 min
Cook:
50 min

Yield:
Yield: 20 pieces
Level:
Intermediate

Ingredients
  • 1 recipe basic gnocchi dough, recipe follows
  • 5 plums, smallest possible, quartered, (dried-pitted plums, soaked in warm water are okay)
  • 1/2 cup sugar
  • 4 tablespoons unsalted butter
  • 1/4 cup fresh bread crumbs
  • 1/2 teaspoon cinnamon
Directions
  • Bring 6 quarts water to boil and add 2 tablespoons of salt.

  • Pinch off walnut-sized balls of the gnocchi dough and roll with a rolling pin to form 2 1/2-inch circle of dough. Place 1/4 of a plum and a 1/2 teaspoon sugar on each and fold dough around plum pieces to form a package without tears or rips, relatively smooth and evenly coated. Continue until all are finished.

  • Place the gnocchi in the 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 the butter in a 12-inch saute pan over medium heat. Add the bread crumbs and then add cooked gnocchi and toss gently to coat. Serve on a plate and sprinkle with cinnamon.

Basic Gnocchi Dough:
  • Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

  • Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

  • 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.


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