Gnocchi di prugne – Friulian prune-stuffed gnocchi

4
1 hour 15 minutes

Ingredients

  • 1kg floury potatoes
  • 20g of butter
  • 60g of grated Parmesan
  • salt
  • 1 egg
  • 300g of plain flour
  • 250g of prunes
  • 2 tbsp of granulated sugar
  • 3 tbsp of fine breadcrumbs, toasted
  • ground cinnamon
  • 4 tbsp of butter, melted

Method

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