Plum Gnocchi
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
48
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
If using Italian prune plums, halve them lengthwise and remove the pits
2
Fill each cavity with 1/2 teaspoon of the sugar and re-form the plums by pressing the halves together
3
If using larger plums, halve them crosswise, remove the pits and cut into 1/2-inch dice
4
Toss the diced plums with 1/4 cup of the sugar
5
Prepare gnocchi dough according to the recipe without the pepper or cheese
6
Bring the water to a boil in a large pot
7
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
8
Flatten each into a circle 5 inches in diameter
9
Place a plum or about 3 tablespoons of the diced plums or 2 tablespoons jam in the center of each dough circle
10
Gather the dough up around the filling, enclosing it completely without tearing the dough
11
Pat the dough between your hands to seal and even the gnocchi
12
Drop gnocchi in the boiling water
13
Cook until the dough is tender, stirring gently to prevent sticking, about 8 minutes after they rise to the surface
14
Meanwhile, in a medium-size skillet, melt the butter and the bread crumbs and toast until golden brown
15
Remove from heat and stir in remaining 1/2 cup sugar and cinnamon
16
Transfer to a baking dish
17
Remove gnocchi from the water and roll in the bread crumb mixture until all are well coated
18
Arrange on a serving plate and sprinkle with remaining crumbs