- Plum Gnocchi
- (Gnocchi di Prugne)
- 2 large ripe plums, pitted
3 large russet potatoes
2 cups flour
6 tbsp butter
2 cups coarse dry bread crumbs
1 cup sugar
1 tsp salt
Pinch freshly grated nutmeg
3 tsp ground cinnamon
- Place potatoes in a large pot,
cover with cold water, and bring to a boil over medium-high heat.
Cook potatoes, partially covered, until tender, about 30-35 minutes.
Drain and set aside until cool enough to handle.
Press through a potato ricer onto a clean surface.
Spread in a thin layer to cool completely.
Gather potatoes into a mound.
Form a well.
Add egg, salt, and nutmeg, and beat together.
Knead dough, gradually adding about 1 and 1/2 cups flour, until smooth and
Roll out dough on a floured surface to 1/4-inch thick.
Using a 4-inch round cookie cutter or a glass, cut out 30 circles.
Gather scraps together to roll out again, if necessary.
Cut plums into 30 3/4-inch pieces.
Place a dough circle in palm of your hand.
Place a piece of plum in center, then sprinkle with 1/2 tsp sugar.
Gather dough up and around plum and press to seal, pinching dough together if it
Shape into a smooth, even ball.
Place on a lightly floured tray.
Repeat with remaining dough and filling.
Melt butter in a large skillet over medium heat.
Add bread crumbs and toast, stirring constantly, until deep golden brown, about
Remove from heat and add cinnamon and remaining sugar.
Cook gnocchi in small batches in a large pot of boiling water over high heat.
Stir gently to prevent sticking.
Cook until dough is tender and slightly translucent, about 20-22 minutes.
Lift gnocchi from boiling water with a slotted spoon.
Roll each in the bread crumbs to coat well.
Arrange on a serving platter and sprinkle with any remaining bread crumbs.
Serve warm. Makes 30.
- That's it!
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