Best Plum Gnocchi Recipes

PLUM GNOCCHI

Steps:

• If using Italian prune plums, halve them lengthwise and remove the pits. Fill each cavity with 1/2 teaspoon of the sugar and re-form the plums by pressing the halves together. If using larger plums, halve them crosswise, remove the pits and cut into 1/2-inch dice. Toss the diced plums with 1/4 cup of the sugar.
• Prepare gnocchi dough according to the recipe without the pepper or cheese. Bring the water to a boil in a large pot. Meanwhile, on a flour-dusted surface roll the dough under your palms to form a cylinder 2 inches in diameter and slice into 24 rounds. Flatten each into a circle 5 inches in diameter. Place a plum or about 3 tablespoons of the diced plums or 2 tablespoons jam in the center of each dough circle. Gather the dough up around the filling, enclosing it completely without tearing the dough. Pat the dough between your hands to seal and even the gnocchi.
• Drop gnocchi in the boiling water. Cook until the dough is tender, stirring gently to prevent sticking, about 8 minutes after they rise to the surface. Meanwhile, in a medium-size skillet, melt the butter and the bread crumbs and toast until golden brown. Remove from heat and stir in remaining 1/2 cup sugar and cinnamon. Transfer to a baking dish.
• Remove gnocchi from the water and roll in the bread crumb mixture until all are well coated. Arrange on a serving plate and sprinkle with remaining crumbs.

GNOCCHI DI SUSINE (PLUM GNOCCHI)

Steps:

• Place potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat.
• Cook potatoes, partially covered, until tender, about 35 minutes.
• Drain and set aside until cool enough to handle (but not too long: The hotter potatoes are when peeled and riced, the lighter gnocchi will be).
• Peel potatoes, then press through a potato ricer onto a clean surface.
• Spread in a thin layer to cool completely.
• Gather potatoes into a mound, form a well, add egg, salt, and nutmeg, and beat together.
• Knead dough, gradually adding about 1 1/2 cups flour, until smooth and slightly sticky.
• Roll out dough on a floured surface to 1/4'' thick.
• Using a 4'' round cookie cutter or a glass, cut out 30 circles.
• Gather scraps together to roll out again, if necessary.
• To fill gnocchi, cut plums into 30 3/4'' pieces.
• Place a dough circle in palm of your hand, place a piece of plum in center, then sprinkle with 1/2 teaspoons sugar.
• Gather dough up and around plum and press to seal, pinching dough together if it tears. Shape into a smooth, even ball, then place on a lightly floured tray.
• Repeat with remaining dough and filling.
• Melt butter in a large skillet over medium heat.
• Add bread crumbs and toast, stirring constantly, until deep golden brown, about 7 minutes.
• Remove from heat and add cinnamon and remaining sugar.
• Cook gnocchi in small batches (so that they don't touch) in a large pot of boiling water over high heat.
• Stir gently to prevent sticking and cook until dough is tender and slightly translucent, about 20 minutes.
• Lift gnocchi from boiling water with a slotted spoon, drain well, then roll each in the bread crumbs to coat well.
• Arrange on a serving platter and sprinkle with any remaining bread crumbs.
• Serve warm.

PLUM GNOCCHI

Steps:

• Boil the whole potatoes until they are soft (about 45 min). While still warm, peel and pass through vegetable mill onto clean pasta board. Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water. Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 min until ball is dry to touch. Pinch off walnut-sized balls of the gnocchi dough and roll with a rolling pin to form 2 1/2 inch circle of dough. Place 1/4 of a plum and a 1/2 tsp sugar on each and fold dough around plum pieces to form a package without tears or rips, relatively smooth and even coated. Continue until all are finished. Place the gnocchi in the water, 10 at a time, and carefully stir to prevent sticking to sides or bottom of pan. Allow to float and continue cooking for 2 min. Meanwhile, melt the butter in a 12-inch saute pan over medium heat. Add the bread crumbs and then add cooked gnocchi and toss gently to coat. Serve on a plate and sprinkle with cinnamon.