Plum Gnocchi are one of those dishes featuring the culinary tradition in Friuli Venezia Giulia (Italian Northeastern region). These Gnocchi actually have a Bohemian origin, as they were introduced when the Austro-Hungarian dominion was in the region.
When I’m in Italy for the autumn break to visit my husband’s family, my mother in law never fails to prepare these Gnocchi for me, as she knows that it is my favourite dish of her repertoire. Recently I was authorised to “steal” the recipe, which she jealously keeps in her recipe book, just because I had to share it on the blog 😉
This is a dish that can be served either as a main dish or as a dessert. In my family we use to eat it without pairing anything else beside as it is a complete meal in itself. Perhaps the only thing you’ll want to ask at the very most, after eating a few, will be a digestive. :-))
🍷 Francesca & Marinella🍴
INGREDIENTS for around 20 gnocchi
- ∼ 20 small black plums
- 1 kg potatoes
- 300 g all-purpose flour
- 1 egg yolk
- 200 g butter
- 40 g breadcrumbs
- ground cinnamon
- cane sugar
First prepare the gnocchi dough as follows.
Fill a large pot with cold water and salt it.
Rinse the potatoes and place them in the pot without peeling them. Bring the water to a boil and cook the potatoes until tender, for about 40-45 minutes (it depends on the size of the potatoes).
Remove the potatoes from the water and let them cool for a bit before peeling.
When peeled, mash the potatoes with a potato masher.
Combine the mashed potatoes, flour and egg in a large bowl. Knead until the dough forms a ball (see pictures below). The final dough should be smooth with no noticeable lumps.
Now start forming the gnocchi.
Remove the stones from the plums, just opening the fruit a little. Then fill the plum with a little cane sugar.
Insert the plum in a bigger sized piece of dough. Roll the gnocco between the palms of your hands until you obtain a smooth round shape. Make sure the plum is completely covered by the dough. Place the gnocchi on a floured surface. Repeat it until you’ve used up all the dough.
On a wide non-stick pan, melt the butter over medium heat and add breadcrumbs. Let the breadcrumbs toast until golden brown.
Bring a big pot of water to a boil. When it is boiling add salt and cook the Gnocchi a few at a time (3-5). Once they rise to the surface, let cook for a couple more minutes. Then, transfer them with a slotted spoon to the pan containing the butter/breadcrumb sauce. Turn on the heat and turn the Gnocchi in the sauce for 1 or 2 minutes until well coated with the breadcrumbs.
Prepare a small cup with cane sugar mixed with cinnamon.
Serve the gnocchi accompanying them with a sprinkle of sugar and cinnamon.