Plum gnocchi, in Trieste’s dialect “gnocchi de susini”, is a typical dish of Friuli, specifically from the city of Trieste. With a dough which is similar to the one used for Potato Gnocchi, you create the wrapping for each single gnocco, which is stuffed with a filling made of a mix of fresh plums, ground breadcrumbs, sugar and cinnamon.
Plum Gnocchi are served 2 or 3 each portion, boiled, then bathed in melted butter and sprinkled with ground breadcrumbs seared in butter, sugar and cinnamon.
Plum Gnocchi, recipe for 4 servings
For the Gnocchi
- 300 grams of boiled and peeled potatoes
- 300 grams of all purpose double zero (00) flour
- 1 whole Egg plus 1 one extra yolk
- Fine sea salt
For the Stuffing
- 8 ripe Plums
- 100 grams of ground breadcrumbs
- 30 grams of butter
- 30 grams of brown sugar
- One teaspoon of cinnamon
- For the finishing touch
- Filling for gnocchi
Boil the potatoes with skin, peel them and mash them with the appropriate tool and mix them with flour, eggs and a pinch of salt. Let the dough rest in the fridge. Melt the butter in a pan and sear the ground breadcrumbs for a few minutes. Cut the plums in four parts each and parboil them for two minutes.
Prepare the stuffing mixing sugar, ground breadcrumbs (seared) and the cinnamon. Take an amount of pasta as big as a walnut, flatten it on your open hand, then put a piece of plum in the center of it together with a teaspoon of filling. Hermetically seal it creating a little ball and proceed like this for the rest of the gnocchi. Boil the Plum Gnocchi in lightly salted water and finish them with melted butter and a spoon of filling you prepared earlier.