Widespread throughout Friuli-Venezia Giulia in northeastern Italy, prune gnocchi date back to when the region was part of the realm of the Austro-Hungarian Empire. You can find the potato-based gnocchi all around Trieste, the region’s capital, where, despite their sweet taste, they’re often served as a starter prior to a meat course. If you wish to temper their sweetness, top with some grated smoked ricotta before serving.
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Prune Gnocchi
Recipe: Joëlle Néderlants
Skill Level: Intermediate
Time 1 hour and 40 minutes
Ingredients to serve 4-6
2¼ lb. white potatoes (1 kg)
1⅔ cups ‘00’ flour (200 g)
¾ stick butter (80 g)
¼ cup brown sugar (60 g)
2 oz. breadcrumbs (50 g)
20 pitted prunes (or substitute fresh plums if in season)
1 large egg
cinnamon powder
salt
Wash the potatoes. Leaving the peel on, boil them whole for around 40-45 minutes. At the end of cooking, check that they are well cooked by piercing the heart with a knife tip.
Soften the prunes in warm water for 20 minutes.
Place the flour on the work surface. Shape it onto a mound and hollow out a well in the center. While they’re still hot, peel the potatoes and mash them in the flour well. Add the egg and a nice pinch of salt. Begin kneading the flour and potatoes until the dough is soft and uniform.
Flour the work surface and make round and flat discs of around 2 oz. each – you will get 18-20.
Place a prune and a pinch of brown sugar in the center of each disc, then close it by forming a ball. Gradually place the gnocchi on a floured tray.
Flavor the breadcrumbs with 2 oz. sugar and 1 tsp. cinnamon. Melt half the butter in a pan, then brown the breadcrumbs for 3 minutes, stirring.
Cook the gnocchi, half at a time, in a large pot with plenty of boiling salted water for 4-5 minutes, until they float. Melt the remaining butter for the sauce. Drain the gnocchi and serve immediately, seasoned with the melted butter and cinnamon breadcrumbs.