> Recipes > Gnocchi

Gnocchi di prugne – Friulian prune-stuffed gnocchi

Gnocchi di prugne secche – sweet prune stuffed gnocchi

PT1H15M

Share recipe

hide story show story

This recipe comes from the province of Trieste. The gnocchi are large – more like dumplings than the ones we are used to – and have a remarkable sweet and salty flavour. The recipe seems to have originated in Bohemia and then trickled down through Austria into Friuli. It is still sometimes known by the German name zwetschgenknödel.

This version is made with prunes, but it can also be made with fresh plums (susine) when in season. The gnocchi have an extraordinary taste that becomes quite moreish with every bite.

Ingredients

save recipe
recipe saved
save recipe
recipe saved

Method

save recipe
recipe saved
1
Peel the potatoes and cut them in half. Place them in a large saucepan of water, bring to the boil and then simmer for 20 minutes or until the potatoes are soft
2
Drain the potatoes and transfer them into a large bowl. Mash them together with the butter and grated Parmesan. Add salt to taste, then leave to cool slightly
3
When the mashed potatoes have cooled, add the egg and then the flour, bringing it together to form a dough. If the dough is too sticky, add another tablespoon or so of flour
4
Remove the stones from the prunes and cut them in half. Dust them lightly with sugar
5
Divide the dough into 3 then roll into sausages about 2cm thick. Slice into 2cm pieces
6
Flatten a piece of dough into a disc in your palm. Press a prune half into the middle, wrap the dough around it, and then roll it between your hands until it forms a ball. Repeat this process until you run out of dough or prunes
7
In a large saucepan, bring 8 liters of salted water to the boil
8
Drop the gnocchi into the boiling water. Wait for them to rise to the top of the saucepan (about two to three minutes) and then cook for a further ten or fifteen seconds. Test to check that the gnocchi have cooked through
9
Drain and divide the gnocchi between four serving bowls. Sprinkle with breadcrumbs and cinnamon and pour a little melted butter over the top. Allow to cool for a few minutes before serving
Share recipe

Comments ()

Gnocchi di prugne – Friulian prune-stuffed gnocchi

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.