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Plum Gnocchi
Plum Gnocchi
(Gnocchi di Prugne)
 
 
Ingredients:
 
2 large ripe plums, pitted
3 large russet potatoes
2 cups flour
6 tbsp butter
2 cups coarse dry bread crumbs
1 egg
1 cup sugar
1 tsp salt
Pinch freshly grated nutmeg
3 tsp ground cinnamon
 
Directions:
 
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.

Peel potatoes.

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 slightly sticky.

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 tears.

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 7-9 minutes.

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.

Drain well.

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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