Gnocchi di susine or gnocchi di prugne, in german: zwetschgenknödel, potato gnocchi filled with plums. Popular in northern Italy, parts of Croatia, Austria, Hungary and Germany. This is a dish from my childhood. My mother used to make them on Sundays. It can be served hot or cold. As much as it might sound weird to many people, they are served both as a main meal or dessert, mainly during summer months.
You will need dark blue prunes, ripe and sweet. Alternative won’t work. It is one of those dishes where you need a proper ingredient or forget about it. These plums are in season for a very short time. My mother used to make plum jam and would stuff the gnocchi with jam instead of plums. Of course you can prepare them with any fruit of your choice or any jam. They are excellent with apple puree mixed with sugar and cinnamon.
1. Cut plums in half and remove the core.
2. Boil potatoes with the skin for about 45 minutes. Drain and leave to cool slightly.
While still warm peel the skin and mash potatoes either with an ordinary potato masher or with a potato ricer.
3. In a large bowl add flour and in the middle add beaten eggs and butter and mix it with the flour while adding mashed potatoes. Work with your hands until everything is combined into a dough ball.
4. Now place some flour on the working surface and your hands and transfer dough on the surface and knead the dough for 5-10 min. It must be smooth without visible shapes of mashed potato.Shape it into a long dough, like a sausage and then cut pieces about 1.5″ x 1.5″
5. Work each piece with your fingers to stretch the dough and make a larger round shape about 1/2″ thick. Place half of a plum in the middle of the round dough and sprinkle with sugar and then wrap and stretch the dough around it and shape it into a ball.
6. In a large pot boil about 2L of water and carefully add gnocchi one by one. Make sure there is enough space between them, don’t put one on the top of other. If your pot is not big enough for all gnocchi, make sure you cook them in batches. Boil gnocchi for 10 minutes.
7. Add oil and butter in a pan over low heat. Add breadcrumbs and stir from time to time, leave it until golden brown but be careful it doesn’t burn. Remove from the heat.
8. When gnocchi are cooked, take them out one by one with a slotted spoon and place them in the breadcrumb mixture and coat them evenly, do this one by one. Place them on a plate. In a small bowl mix sugar and cinnamon and then sprinkle over gnocchi. Mmmm!
- 1kg large baking potatoes
- 300g flour
- 2 eggs, slightly beaten
- 10g butter, melted
- 10 ripe dark blue plums [ Italian plums]
- 1 cup breadcrumbs