Gnocchi di Susine
Friuli-Venezia Giulia · dolce · serves 4 · 90 min total · medium
From the Austro-Hungarian dessert tradition. Friulian grandmothers serve these as a primo — a sweet pasta course before the meat.
Ingredients
- 1000 g floury potatoes, boiled
- 250 g '00' flour
- 1 egg egg
- 16 plums small Italian plums (susine)
- 4 tbsp sugar
- 1 tsp cinnamon
- 120 g breadcrumbs
- 100 g butter
- 1 tsp salt
Method
- Rice the warm potatoes. Combine with flour, egg, salt. Knead lightly to a soft dough.
- Halve and pit plums. Replace each pit with a cube of sugar and a dust of cinnamon.
- Divide dough into 16 portions. Flatten, wrap around each plum, sealing well.
- Boil in lightly salted water 8 minutes — they float when ready.
- Brown butter slowly. Toss breadcrumbs in the butter until gold.
- Roll gnocchi in the buttered crumbs. Dust with sugar and more cinnamon.