WISH TO TRY SOMETHING NEW AND SPECIAL? MAKE THIS VERY SPECIAL GNOCCHI WITH PLUMS
Get the right ingredients…
I love end of summer and beginning of autumn. It is such a rich season with amazing variety of fresh fruits and vegetables. I was waiting long time for some good potatoes and fresh plums to prepare this dish, write a recipe and share it with you. It is a little bit difficult sometimes to get the right potatoes here in Denmark, as it is important they are not too wet. But this time luck was on my side. Gnocchi turned out better than ever before. We are growing a lot of good plums which are perfectly ripe by the end of summer. They are small and long, with purple skin and yellow flesh. It is important to wash plums and coat them with sugar so they release great juices once wrapped in the potato mixture. I cut the plums in half so gnocchi are nice, small, and juicy inside.
… and prepare them
You are just one step from great dish
This dish is well know in Croatia, but it is believed to come from the time of Austro-Hungarian Empire. As kids (also later on in life) we were very happy to hear that mom or grandma are preparing gnocchi filled with plums. We always ate it for a main dish. But in other countries it is mostly seen as a sweet dish, eaten for dessert. It fits very well in a lunch menu as well.
Gnocchi are ready!
Makes2 portions
TimeCooking time: 1 h and 15 min
Ingredients
Gnnochi
- 400 g potatoes
- 100 g flour
- 20 g butter
- 1 egg
- 0.5 tsp of salt
- 3 plums
- 2 tbsp sugar
- Crème fraîche
Sauce
- 100 g bread crumbs
- 4 tbsp butter or vegetable oil
1
Cook the potatoes with skin for 30-45 min, until soft. Test the potatoes by poking them with a fork. If the fork slides easily all the way to the center, the potatoes are done. Prepare plums. Wash them and cut in half. Cover with sugar and let them sit.<\p>
- 400 g potatoes
- 100 g flour
- 20 g butter
- 1 egg
- 0.5 tsp of salt
- 3 plums
- 2 tbsp sugar
2
Peel the cooked potatoes. The easiest way is to stick the fork slowly in a potato and pull the skin with the knife. Mash the potatoes until lump free. Add butter. Cool the potatoes a little and then add part of the flour, egg and salt. Now combine the ingredients in a dough. If it is too sticky add little by little flour. Don’t overdue the dough because gnocchi will turn out chewy. It is ready soon after all the ingredients come together.<\p>
3
Roll the dough so it is long and cut into peaces of 75 g to create small balls. Press each piece with your palm, so it is around 0.5 cm thick and fill it with prepared plums. Take the sides up and close the dough. Shape in a ball. Cook the gnocchi in a boiling water for 5-8 minutes, or until they start rising to the surface. Take them out and drain of water.
- prepared plums
4
Melt butter over medium heat on a wide non-stick pan. Add breadcrumbs and toast until golden brown, then remove from the heat. Toss gnocchi in just before serving. Cook gnocchi for 2 min and combine well with bread crumbs.
- 100 g bread crumbs
- 4 tbsp butter or vegetable oil
5
Serve plum gnocchi with Crème fraîche and sugar.
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