Gnocchi di Susine | Candy, Filled Gnocchi Pasta Recipe

Those candy gnocchi, hailing from the Italian area of Friuli Venezia Giulia, are full of prunes and served in a buttery sauce. They’ve a candy, tart taste and make an unforgettable dessert with minimum subtle sugar. It’s in reality an unbelievable dish, we extremely suggest including this into your repertoire!

A Word on Making Potato Gnocchi

Making superb potato gnocchi is an artwork, no longer a science. Each and every potato is other so there’s no “correct quantity” of flour so as to add into the dough. The fewer flour you upload, the lighter and fluffier your gnocchi will likely be however the extra you chance having the dough dissolve when cooked.

On this recipe we’ve incorporated the addition of an egg, which can considerably lend a hand steer clear of bother. Attempt to upload simply sufficient flour to carry the potatoes in combination in order that the dough will also be moulded and formed, however not more. If you wish to be told extra about making potato gnocchi, take a look at our complete information right here!

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Makes:  About 9 gnocchi, serves 2 to a few

For this recipe, you’ll want:

• About 12 oz (340 g) uncooked russet potatoes

• 4 tablespoons (60 g) unsalted butter, divided

• 1 tablespoon (13 g) brown sugar

• ⅓ cup (45 g) dry bread crumbs

• A pinch of floor cinnamon

• 9 dried prunes, or sufficient for one prune in step with gnocco, pitted

Position the potatoes, pores and skin on, in a pot and fill with water to hide. Deliver the water to a boil and cook dinner the potatoes till they’re fork-tender—about 45 mins to an hour, relying at the measurement of the potatoes.

Whilst the potatoes are cooking, soften 2 tablespoons (30 g) of butter in a pan over medium warmth and stir within the brown sugar. Upload the bread crumbs and cinnamon. Prepare dinner, stirring virtually continuously, till the bread crumbs grow to be crispy. Take away from the warmth and put aside for later. The combination might harden because it cools, however you’ll be able to merely damage it up together with your palms later.

When the potatoes are cooked, drain them and allow them to cool till they may be able to be with ease treated. Peel them with a paring knife and mash them immediately onto a blank paintings floor with a potato ricer or masher.

Put a big pot of water directly to boil.

Sprinkle the mashed potatoes with a big handful of flour, shape a hole within the heart of the pile, and crack the egg immediately in. Whisk the egg with a fork and steadily combine it with the potatoes till a thick goop paperwork. At this level, start kneading all in combination by way of hand. Proceed to knead the potatoes and upload extra flour till the dough is cast sufficient to mould, however not more.

On a frivolously floured floor, roll the gnocchi dough with a rolling pin right into a circle more or less 10 inches (25 cm) in diameter. Mud the dough with extra flour as wanted if it sticks.

The usage of spherical cookie cutters or the rim of a cup, lower the dough into 3 inch (7.5 cm) discs. Collect up the scraps, roll them out once more to the similar thickness, and lower extra discs till you’ve used the entire dough up.

Open a pitted prune and fill it with a small spoonful of the bread crumb combine, then press the prune close. Position the prune onto some of the dough discs, shut the dough across the fruit and pinch the perimeters close. Roll the gnocco between your hands to shape a clean ball and set it apart. Repeat to fill the remainder of the gnocchi.

When the water involves a rolling boil, salt it generously. Gently drop the gnocchi in and sparsely stir them a couple of occasions to forestall sticking. When the gnocchi waft to the skin of the water, set a timer for two mins. In the meantime, soften the remainder 2 tablespoons (30 g) of butter in a big pan over medium/low warmth.

The usage of a slotted spoon, switch the cooked gnocchi into the butter pan. Flip the warmth as much as medium and gently toss the pasta to coat the gnocchi in butter. Upload about ⅔ of the remainder bread crumb aggregate into the pan and toss some extra to combine the crumbs into the sauce.

Serve in an instant, crowned with a sprinkle of the remainder bread crumbs.