Potato and plum dumplings
First courses
Young
8 people
Sergio Boschetto, Galliano Rosset e Amedeo Sandri
About 40 minutes
Ingredients:
1 kg potatoes
300 g white flour
100 g butter
1 fresh egg
Grappa
Granulated sugar
Black plums
Grated crumb of stale white bread
Powdered cinnamon
Salt
Nutmeg
300 g white flour
100 g butter
1 fresh egg
Grappa
Granulated sugar
Black plums
Grated crumb of stale white bread
Powdered cinnamon
Salt
Nutmeg
Preparation:
Soak the plums for at least a couple of hours in lukewarm water, so that the plums are softened just enough to be able to remove them without ripping the central core.
Place on a covered tray with a cloth so that they dry and then put inside each of them a tip of a spoon of sugar, instead of the core. Enclose them with care.
Boil, peel and mash the potatoes with the potato masher, spreading the past on a work surface; sprinkle with the salt needed, a hint of nutmeg and two spoonfuls of Grappa, then let it cool.
Then add the flour, the egg, a piece of softened butter and mix very carefully all getting a mixture of the right firmness.
Get from the pastry some large dumplings and place in the center of each one a plum so that it is enclosed.
Boil the potato dumplings in salted boiling water and as soon as they rise to the surface, drain them with a slotted spoon and place them on a large hot plate, without overcoming them.
Immediately toss them with the grated and fried in butter bread crumbs, sprinkling immediately with a pinch of cinnamon and sugar mixed together.
Place on a covered tray with a cloth so that they dry and then put inside each of them a tip of a spoon of sugar, instead of the core. Enclose them with care.
Boil, peel and mash the potatoes with the potato masher, spreading the past on a work surface; sprinkle with the salt needed, a hint of nutmeg and two spoonfuls of Grappa, then let it cool.
Then add the flour, the egg, a piece of softened butter and mix very carefully all getting a mixture of the right firmness.
Get from the pastry some large dumplings and place in the center of each one a plum so that it is enclosed.
Boil the potato dumplings in salted boiling water and as soon as they rise to the surface, drain them with a slotted spoon and place them on a large hot plate, without overcoming them.
Immediately toss them with the grated and fried in butter bread crumbs, sprinkling immediately with a pinch of cinnamon and sugar mixed together.
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
Notes:
The "gnocchi de susini" have always been a specialty of the traditional cuisine of Trieste, prepared at home by mothers for Sunday lunches with the family. A replacement of plums with apricots is an unusual variant but very welcome. The "gnocs cu las siespas prepared in Carnia are different because they are bigger than dumpling from Trieste and stuffed with pitted and raw plums.
