Plum Gnocchi

17/11/2023

Plum gnocchi, also known as gnocchi with plums or Zwetschgenknödel depending on the area, are a traditional dessert in some regions of Italy and Central Europe. They are sweet gnocchi stuffed with a plum (or a prune) and are often served with a dusting of powdered sugar and cinnamon, topped with melted butter and toasted breadcrumbs. Here’s how to prepare them:

Ingredients

500 g of potatoes
250 g of flour (plus more for dusting)
1 egg
1 pinch of salt
12 pitted plums (or prunes)
12 teaspoons of brown sugar or granulated sugar
100 g of butter
Breadcrumbs as needed
Powdered sugar and cinnamon to taste

Preparation

Boil the potatoes until they are soft. Then, drain them and let them cool before peeling and mashing with a potato masher.
Add the egg, a pinch of salt to the mashed potatoes and start adding the flour, kneading until you obtain a smooth dough that is workable but still a bit sticky.
Take a handful of dough and flatten it on your floured hand. Place a pitted plum in the center that you will have filled with a teaspoon of sugar, then close the dough around the plum forming a gnocco.
Repeat the process until you run out of both dough and plums.
In a large pot, bring to a boil plenty of lightly salted water.
Cook the gnocchi over medium heat in boiling water: they will be ready when they float to the surface, which usually happens in 2-3 minutes.
Meanwhile, in a pan, melt the butter and toast the breadcrumbs until golden brown.
Drain the gnocchi with a slotted spoon and pass them in the butter with the breadcrumbs.
Arrange the gnocchi on a serving plate, dust with powdered sugar and cinnamon to taste and serve immediately.

Curiosity

This dish is an example of how a recipe can travel and adapt to local traditions. In Italy, especially in the regions bordering Austria and Slovenia, plum gnocchi is a classic dish that combines the sweetness of fruit with the typical potato gnocchi, creating a union between the cuisine of Eastern Europe and Italian cooking.