Plum gnocchi
This specialty from Friuli Venezia Giulia is a sweet take on gnocchi, which is usually served as a savoury dish in Australia. If you want to get the kids in the kitchen, use jam instead of whole plums for a quick and even easier version of the recipe.
For the gnocchi:
• 1 kg potatoes
• 250g flour
• 1 egg yolk
• 30g butter
• ½ tsp baking powder
• Salt, for seasoning
For the filling:
• 1 kg fresh plums, pitted
• Sugar, as needed
• Cinnamon, as needed
For the dressing:
• 50g butter
• 30g bread crumbs
• Cinnamon and sugar, to serve
1. Wash potatoes and scrub to remove all traces of dirt.
2. Place potatoes in a saucepan, cover with cold water and boil over medium heat for about 40 minutes. Drain.
3. Peel and mash potatoes onto a kneading board. Season with salt and leave to cool slightly.
4. Make a well in the potato mixture and add flour, egg yolk, melted butter and baking powder.
5. Knead mixture into a dough, then roll out and cut into small disks.
6. Place a whole plum with a pinch of cinnamon and sugar into the centre of each.
7. Tightly close each disk to form the gnocchi.
8. Dip gnocchi one by one into a saucepan of salted boiling water. When each of the gnocchi surfaces, remove with a slotted spoon.
9. Meanwhile, heat butter in a pan over medium heat. Lightly brown breadcrumbs.
10. When drained, season gnocchi with breadcrumbs. If desired, dust gnocchi with sugar and cinnamon to taste.