Plum-Filled Gnocchi [Gnocchi di Susine]
Author: 
Recipe type: Dessert
Serves: 4
 
Ingredients
  • 4 black plums (*if using Damson plums see notes below)
  • 1 kg potatoes
  • 350 g (12.3 oz or 2¾ cup) all-purpose flour
  • 1 egg
  • whole milk, as needed
  • salt
  • 100 g (3.5 oz or 7 Tbsp) butter
  • 40 g (1.4 oz or ¾ cup) breadcrumbs
  • ground cinnamon
  • cane sugar
Instructions
  1. Cut plums into small 1-inch pieces and sprinkle them with cane sugar. Set aside.
  2. Prepare the dough by boiling potatoes in water until tender. Once your potatoes are cooked through, drain them and remove their skin. Mash potatoes very well, until all lumps are gone. Let cool down a bit.
  3. Add egg, salt, flour and just enough milk to obtain a soft, workable, smooth, and non-sticky dough. Do not over knead your dough.
  4. Take a piece of plum and push it inside a piece of dough of similar or slightly bigger size. Roll dumpling between the palms of your hands until you obtain a smooth round shape. Make sure the plum is completely invisible from the outside. Place on lightly floured tray and repeat this last step until you use up all your dough.
  5. On a wide non-stick pan, melt butter over medium heat. Add breadcrumbs, a nice sprinkle of sugar and cinnamon. Let toast until golden brown, then remove from the heat.
  6. Bring a big pot of salted water to a boil. Cook Gnocchi di Susine in batches. Once they rise to the surface, let cook for a couple more minutes. Transfer them with a slotted spoon to the pan containing the butter/breadcrumb sauce. Turn on the heat and briefly cook gnocchi in the sauce for 1 or 2 minutes.
Notes
Please note, for this recipe I used black plums. If you're able to find the Damson or Italian purple plums (the smaller kind) you'll need to use more -- about 2 pounds!
Recipe by Very EATalian at https://www.veryeatalian.com/gnocchi-di-susine-plum-filled-gnocchi/