(Plum-Filled Gnocchi)
These fruit-filled dumplings of Austro-Hungarian origin are typically served as a first course, although their sweetness lends easily toward dessert. Italians normally use their small native plums, which are pitted and then wrapped in the dough whole. If using standard red or black plums, they may be cut into smaller pieces, as shown here.
Dough:
2 pounds white potatoes, peeled and quartered
4 cups all-purpose flour
4 teaspoons salt
1 egg
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1/2 cup sugar, divided
6 medium plums (about 1 to 1-1/4 pounds), pitted and cut into 8 wedges each
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1/2 cup (1 stick) butter
1/4 cup dry bread crumbs
Ground cinnamon
Sugar
For the Dough:
- Place the potatoes in a large pot filled with water. Bring to a boil over high heat. Cook until tender, about 20–25 minutes.
- Drain the potatoes and place in a large bowl. Mash well. Cool to room temperature.
- Add the flour, salt, and egg. Mix thoroughly to form a soft dough.
To Prepare:
- Roll the dough into four dozen balls. Flatten each into a 3-inch circle. Sprinkle with 1/2 teaspoon sugar and top with a plum wedge. Wrap the dough around the plum and seal tightly. (At this point, the sugar will begin to draw the juice out of the plums; placing the filled gnocchi on a wooden board will help prevent them from getting soggy.)
- Bring a large pot of lightly salted water to a boil over high heat. Working in batches, place the gnocchi in the water, taking care not to overcrowd the pot. Once the gnocchi have risen to the surface, cook until the dough is tender, about 10 minutes longer. Remove them promptly with a slotted spoon.
- Melt the butter in a large skillet over medium heat. Add the bread crumbs. Cook and stir until golden brown, about 3–4 minutes.
- Add the gnocchi and toss to coat with bread crumbs. Divide the gnocchi among serving dishes. Drizzle with the excess butter and bread crumbs. Sprinkle with cinnamon and sugar.
Serves 6.