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Recipe: Gnocchi Di Susine (Plum Gnocchi)
Similar Categories: Gnocchi, Susine, Plum, Gnocchi
3 large russet potatoes
1 egg
1 teaspoon salt
1 pinch freshly grated nutmeg
2 cups flour
2 large ripe plums -- pitted
1 cup sugar
6 tablespoons butter
2 cups coarse dry bread crumbs
3 teaspoons ground cinnamon
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-inch
thick. Using a 4-inch 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-inch pieces. Place a dough circle in
palm of your hand, place a piece of plum in center, then sprinkle with 1/2
teaspoon 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. 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.
Makes 30.
1 egg
1 teaspoon salt
1 pinch freshly grated nutmeg
2 cups flour
2 large ripe plums -- pitted
1 cup sugar
6 tablespoons butter
2 cups coarse dry bread crumbs
3 teaspoons ground cinnamon
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-inch
thick. Using a 4-inch 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-inch pieces. Place a dough circle in
palm of your hand, place a piece of plum in center, then sprinkle with 1/2
teaspoon 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. 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.
Makes 30.
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