📝 About This Recipe
A specialty of the Friuli-Venezia Giulia region, these gnocchi represent the beautiful intersection of Italian tradition and Central European influence. Each delicate potato dumpling hides a whole, juicy plum filled with cinnamon sugar, creating a surprising burst of warmth and tartness. Finished with a golden sauté of buttery breadcrumbs and a dusting of sugar, this dish is a nostalgic masterpiece often served as a unique 'primo' or a comforting dessert.
🥗 Ingredients
The Potato Dough
- 1 kg Russet or starchy potatoes (scrubbed clean, skins on)
- 250-300 grams All-purpose flour (plus extra for dusting)
- 1 large Egg (lightly beaten)
- 30 grams Unsalted butter (melted and cooled)
- 1 pinch Fine sea salt
The Plum Filling
- 12-15 pieces Small Italian Prune Plums (pitted, kept whole)
- 2 tablespoons Granulated sugar (for the centers)
- 1 teaspoon Ground cinnamon
- 12-15 pieces Sugar cubes (optional, one for each plum)
The Butter Crumb Topping
- 100 grams Unsalted butter (high quality)
- 1 cup Breadcrumbs (plain, fine texture)
- 3 tablespoons Granulated sugar (for the final coating)
- 1/2 teaspoon Ground cinnamon (for the final coating)
👨🍳 Instructions
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1
Place the whole potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer for 25-30 minutes until fork-tender but not falling apart.
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2
While potatoes cook, prepare the plums. Slice a small slit in each plum to remove the pit while keeping the fruit mostly intact. Mix the 2 tablespoons of sugar with 1 teaspoon of cinnamon.
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3
Stuff the center of each plum with a pinch of the cinnamon-sugar mixture or a single sugar cube. Set aside.
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4
Drain the potatoes and peel them while they are still hot (hold them with a clean kitchen towel to protect your hands). Pass the hot potatoes through a potato ricer onto a clean, floured work surface.
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5
Spread the riced potatoes out slightly to let steam escape for 2-3 minutes. This ensures the dough isn't gummy.
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6
Make a well in the potatoes. Add the beaten egg, melted butter, a pinch of salt, and about two-thirds of the flour.
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7
Gently knead the dough by hand, adding the remaining flour gradually. Stop as soon as the dough is smooth and no longer sticks to your hands; over-kneading makes gnocchi tough.
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8
Roll the dough into a log and cut into 12-15 equal pieces, depending on the size of your plums.
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9
Flatten a piece of dough in your palm. Place a stuffed plum in the center and wrap the dough around it, pinching the seams tightly to seal. Roll it between your palms to form a smooth ball.
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10
Bring a large pot of lightly salted water to a gentle boil. Carefully lower the gnocchi into the water with a slotted spoon.
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11
While the gnocchi cook, melt the 100g of butter in a large skillet over medium heat. Add the breadcrumbs and toast, stirring constantly, until they are golden brown and fragrant. Turn off the heat.
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12
The gnocchi are done when they float to the surface, usually after 5-7 minutes. Let them simmer for an extra minute to ensure the plum inside softens.
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13
Lift the gnocchi out with a slotted spoon, drain well, and transfer them directly into the skillet with the toasted breadcrumbs.
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14
Gently roll the gnocchi in the buttery crumbs until evenly coated. Sprinkle with the final cinnamon-sugar mixture before serving.
💡 Chef's Tips
Always use starchy potatoes like Russets; waxy potatoes will result in a gummy dough that won't hold its shape. Rice the potatoes while they are hot, but wait for the steam to dissipate before adding flour to keep the dough light. If your plums are very tart, use a sugar cube in the center; it melts into a sweet syrup during the boiling process. Don't overwork the dough; knead just until incorporated to ensure a delicate, pillowy texture. If you can't find Italian prune plums, use apricots or even large sweet cherries as a delicious alternative.
🍽️ Serving Suggestions
Serve warm as a traditional 'Primo Piatto' followed by a light roasted meat course. Pair with a glass of sweet dessert wine like Picolit or a late-harvest Riesling. Add a dollop of cold sour cream or Greek yogurt on the side for a tangy contrast to the sweet filling. For a more decadent dessert version, serve with a drizzle of melted dark chocolate. Enjoy alongside a strong espresso to balance the richness of the butter and sugar.