Prep 30 mins
Cook 1 hr 30 mins
These sweet gnocchi from Croatia, one of Lidia Bastianich's favorite childhood treats, can also be made with whole, ripe, pitted Italian prune-plums. Recipe originally from Saveur, 1999. Cooking time includes time for cooling potatoes.
- 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 35 minutes.
- Drain and set aside until cool enough to handle (but not too long: The hotter potatoes are when peeled and riced, the lighter gnocchi will be).
- Peel potatoes, then 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 1/2 cups flour, until smooth and slightly sticky.
- Roll out dough on a floured surface to 1/4'' thick.
- Using a 4'' round cookie cutter or a glass, cut out 30 circles.
- Gather scraps together to roll out again, if necessary.
- To fill gnocchi, cut plums into 30 3/4'' pieces.
- Place a dough circle in palm of your hand, place a piece of plum in center, then sprinkle with 1/2 teaspoons sugar.
- Gather dough up and around plum and press to seal, pinching dough together if it tears. Shape into a smooth, even ball, then 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 minutes.
- Remove from heat and add cinnamon and remaining sugar.
- Cook gnocchi in small batches (so that they don't touch) in a large pot of boiling water over high heat.
- Stir gently to prevent sticking and cook until dough is tender and slightly translucent, about 20 minutes.
- Lift gnocchi from boiling water with a slotted spoon, drain well, then roll each in the bread crumbs to coat well.
- Arrange on a serving platter and sprinkle with any remaining bread crumbs.
- Serve warm.
This is also a very traditional Hungarian dish that is made with either prune plums or cherries. gombocz (dumplings).
These were great, i normally make the quark/sourcream version with prune plums-which turned on me so used regular, and was always afraid to try the potato version. Yummy and not difficult. I baked the potatoes which had an added benefit of making the skin strong enough to be lifted off with a fork immediately. Thanks for posting these Kate, when i get my next batch of prune plums will try this way as well.