Gnocchi Di Susine (Plum Gnocchi)

Recipe by Chef Kate
READY IN: 2hrs
YIELD: 30 gnocchi
UNITS: US

INGREDIENTS

Nutrition
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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 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.
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