Gnocchi di Prugne (Plum Dumplings)
Category: Desserts
Servings: 12
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red potatoes | 800g |
| All-purpose flour | 20g |
| Butter | 50g |
| Egg yolk | 1 |
| Parmigiano Reggiano DOP (grated) | 30g |
| Fine salt | 1 pinch |
| Dried plums (pitted) | 12 |
| Sugar | 6 cubes (or 1 teaspoon per plum) |
| Butter (for frying) | 150g |
| Breadcrumbs | 60g |
| Ground cinnamon | 4g |
| Brown sugar | 60g |
Instructions:
Step 1: Prepare the plums
Begin by pitting the dried plums. If using dry plums, which tend to be quite firm, soak them in warm water to rehydrate. Once softened, drain and gently squeeze out the excess water, then pit the plums. Set them aside for later.
Step 2: Boil the potatoes
Wash the red potatoes thoroughly under cold water. Place them in a large pot with salted water and boil until soft (around 40-45 minutes). Check their doneness by piercing them with a fork; if the potatoes are tender, remove them from the water. Let them cool slightly, then peel while still warm.
Step 3: Mash the potatoes
Once peeled, pass the potatoes through a potato ricer or mash them using a potato masher. This will ensure a smooth consistency for the gnocchi dough. Add the grated Parmigiano Reggiano, egg yolk, and flour to the mashed potatoes. Mix until the dough forms a soft and consistent texture. If the mixture is too sticky, add a little more flour until it becomes manageable. Be mindful that the exact flour amount can vary based on the type of potatoes used.
Step 4: Shape the gnocchi
Bring a large pot of salted water to a boil. While waiting for the water to heat up, divide the potato dough into 12 equal portions, each weighing approximately 60g. Roll each portion into a ball and then flatten it into a disc on the palm of your hand. Place a pitted plum in the center of each disc, and gently press half a sugar cube or a small teaspoon of sugar into the pit of the plum. Carefully fold the dough over the plum and seal the edges, forming a dumpling.
Step 5: Cook the gnocchi
Once all the gnocchi are shaped, carefully drop them into the boiling water. Let them cook for a few minutes, until they float to the surface, indicating they are done. Once the gnocchi rise to the top, use a slotted spoon to transfer them to a bowl of ice-cold water to cool and stop the cooking process.
Step 6: Prepare the coating
To make the coating, combine the breadcrumbs, brown sugar, and ground cinnamon in a small bowl. Mix well. Gently roll each plum-filled gnocchi in the breadcrumb mixture, making sure it sticks evenly.
Step 7: Fry the gnocchi
Heat 150g of butter in a non-stick skillet over medium heat. Alternatively, you can toast the breadcrumbs with butter and cinnamon in the skillet for a more flavorful finish. Once the butter is hot and foaming, add the coated gnocchi and sauté them for a few minutes, gently turning them until they are golden and crispy on the outside.
Step 8: Serve
Once fried to perfection, transfer the gnocchi to a serving platter and serve immediately while hot. The combination of the tender, sweet plum filling with the crispy, cinnamon-sugar coating will surely delight your taste buds!
Enjoy your Gnocchi di Prugne as a delicious, unique dessert that is perfect for any occasion!
