PLUM GNOCCHI FOR 4 PEOPLE
1,5 kg of floury potatoes (one and a half/two kg)
400/500 gr of white flour type 00
whole milk q.b.
prunes (dry or fresh)
100 g of butter
50 g of fine breadcrumbs
Boil the potatoes in their skins in a pot. When they are ready (pass them with a knife, if you can pierce them they are ready). Drain, peel, and mash them with a potato masher, dropping the resulting puree on your work surface that you have first floured.
Let them cool and then start to knead, adding a little salt, the egg, flour and milk, taking care to obtain a soft and well blended mixture. If it is too dry add a dash of milk, if too soft a sprinkle of flour. Adjust yourself.
In the meantime, remove the stones from the plums and add a pinch of sugar (but not much).
Then proceed to form the potato mixture around each plum to form fairly large dumplings.
Boil water in a large pot, add salt and toss in the gnocchi one at a time. When they come to the surface, it means they are ready, drain them and set them aside.
In the meantime in a frying pan heat some butter and breadcrumbs. Let the butter melt and mix with the breadcrumbs. Use this “sauce” to dress your gnocchi while they are still hot.
Enjoy your meal!