Plum Gnocchi

Plum gnocchi are a bizarre version of the classic potato gnocchi: they are neither a first nor a dessert, but able to amaze the palate of anyone who tastes them. I had never heard of it until one day, at the cooking school I’m attending, they mentioned the recipe to me.

Initially I had no idea what could come out of the combination of these so disparate ingredients, but in the end I couldn’t believe my eyes.

Those pretty little balls of dough, filled with a very sweet and soft dried plum, release indescribable flavors and sensations; they are neither salty nor too sweet … their taste is simply magnificent! You have to try to believe! My family liked them so much.

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Plum Gnocchi

Vittoria
Plum gnocchi are a bizarre version of the classic potato gnocchi: they are neither a first nor a dessert, but able to amaze the palate of anyone who tastes them...
Prep Time 10 mins
Cook Time 35 mins
Course First course
Cuisine Italian
Servings 4

Ingredients
 
 

  • 1 kg of potatoes
  • 300 gr of flour
  • 1 egg
  • 80 gr of Parmesan Cheese
  • Pepper and nutmeg
  • 50 plums without stones
  • 50 gr of butter
  • 4 tablespoons of breadcrumbs
  • 2 tablespoons of sugar
  • 1 teaspoon of cinnamon

Instructions
 

  • To prepare this sweet and delicious version of gnocchi, you will have to start by cooking the potatoes: since they must absorb as little water as possible, it is always better to steam them and with the peel, which gives extra protection.
  • Once cooked, remove the peel and mash the potatoes with a potato masher in a bowl, or on a work surface. Let them cool for 2 minutes and then add the well sifted flour. Stir, then add the egg.
  • Knead with your hands and then add the Parmesan too; finally pepper and nutmeg. Form a smooth and soft dough, but if it is too sticky, adjust with flour.Take a ball of dough and crush it well on the palm of your hand: you will have to form a very thin layer that covers your plum, it should almost be visible. The dough will swell during cooking, so if the dough is too thick and the plum will not be felt too often.
  • While you are forming your balls, arrange the ones already made on a sheet of floured baking paper, about 1 cm away from each other.
  • Cook your gnocchi in salted boiling water until they come to the surface, after about 5 minutes. Then take them out with a slotted spoon and place them on a lightly oiled plate.
  • At this point, prepare a delicious breadcrumbs sand: melt the butter in a pan, then add the 4 tablespoons of breadcrumbs. Cook over medium-high heat, stirring often, until the breadcrumbs turn brown, but not burnt! Place the mixture in a small bowl, then add the sugar and cinnamon. Mix everything.
  • At this point, serve as you wish, remembering to serve with a generous pinch of that delicious litter. Savor their goodness, enjoy your meal!
  • My advice: If in the end you find yourself with too many leftover dumplings, freeze them before cooking them, so that if necessary, just boil the pasta and dip them. If, on the other hand, you have some dough left over, create very simple potato gnocchi by making long loaves about a finger wide, then cut them into small pieces and let them rotate on the tips of a fork, so as to give them the classic shape. Even the latter, once frozen, can be used in a thousand preparations: gnocchi alla sorrentina if you are a lover of tomato and stringy mozzarella, seafood if you prefer fish or even better cheese and truffles... yum!

FOOD & WINE PAIRING

PIERLUIGI’S ADVICE

FOOD & WINE PAIRING

PIERLUIGI’S ADVICE

brunello g

Montalcino, where sangiovese ripens more amply and more beguilingly than anywhere else

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