These candy gnocchi, hailing from the Italian area of Friuli Venezia Giulia, are filled with prunes and served in a buttery sauce. They’ve a candy, tart taste and make an unforgettable dessert with minimal refined sugar. It’s actually an unimaginable dish, we extremely suggest including this into your repertoire!
Gnocchi di Susine | Candy, Stuffed Gnocchi Pasta Recipe
A Be aware on Making Potato Gnocchi
Making wonderful potato gnocchi is an artwork, not a science. Each potato is totally different so there’s no “correct amount” of flour so as to add into the dough. The much less flour you add, the lighter and fluffier your gnocchi shall be however the extra you threat having the dough dissolve when cooked.
On this recipe we’ve included the addition of an egg, which can considerably assist keep away from hassle. Attempt to add simply sufficient flour to carry the potatoes collectively in order that the dough could be moulded and formed, however no extra. If you wish to study extra about making potato gnocchi, try our full information right here!
Watch the Pasta Grammar video:
Makes: About 9 gnocchi, serves 2 to three
For this recipe, you will have:
-
About 12 ounces (340 g) uncooked russet potatoes
-
4 tablespoons (60 g) unsalted butter, divided
-
1 tablespoon (13 g) brown sugar
-
⅓ cup (45 g) dry bread crumbs
-
A pinch of floor cinnamon
-
9 dried prunes, or sufficient for one prune per gnocco, pitted
Place the potatoes, pores and skin on, in a pot and fill with water to cowl. Deliver the water to a boil and prepare dinner the potatoes till they’re fork-tender—about 45 minutes to an hour, relying on the dimensions of the potatoes.
Whereas the potatoes are cooking, soften 2 tablespoons (30 g) of butter in a pan over medium warmth and stir within the brown sugar. Add the bread crumbs and cinnamon. Cook dinner, stirring nearly continually, till the bread crumbs change into crispy. Take away from the warmth and put aside for later. The combination might harden because it cools, however you may merely break it up together with your palms later.
When the potatoes are cooked, drain them and allow them to cool till they are often comfortably dealt with. Peel them with a paring knife and mash them instantly onto a clear work floor with a potato ricer or masher.
Put a big pot of water on to boil.
Sprinkle the mashed potatoes with a big handful of flour, kind a hole within the heart of the pile, and crack the egg instantly in. Whisk the egg with a fork and regularly combine it with the potatoes till a thick goop types. At this level, start kneading all collectively by hand. Proceed to knead the potatoes and add extra flour till the dough is stable sufficient to mould, however no extra.
On a flippantly floured floor, roll the gnocchi dough with a rolling pin right into a circle roughly 10 inches (25 cm) in diameter. Mud the dough with extra flour as wanted if it sticks.
Utilizing spherical cookie cutters or the rim of a cup, minimize the dough into 3 inch (7.5 cm) discs. Collect up the scraps, roll them out once more to the identical thickness, and minimize extra discs till you’ve used all of the dough up.
Open a pitted prune and fill it with a small spoonful of the bread crumb combine, then press the prune shut. Place the prune onto one of many dough discs, shut the dough across the fruit and pinch the perimeters shut. Roll the gnocco between your palms to kind a clean ball and set it apart. Repeat to fill the remainder of the gnocchi.
When the water involves a rolling boil, salt it generously. Gently drop the gnocchi in and punctiliously stir them a couple of instances to stop sticking. When the gnocchi float to the floor of the water, set a timer for two minutes. In the meantime, soften the remaining 2 tablespoons (30 g) of butter in a big pan over medium/low warmth.
Utilizing a slotted spoon, switch the cooked gnocchi into the butter pan. Flip the warmth as much as medium and gently toss the pasta to coat the gnocchi in butter. Add about ⅔ of the remaining bread crumb combination into the pan and toss some extra to combine the crumbs into the sauce.
Serve instantly, topped with a sprinkle of the remaining bread crumbs.
