Sweet gnocchi with seasonal fruit (plums, cherries, figs, apricots or simply seasonal jam), a tasty and interesting starter or dessert?
Ingredients for 4 people
1 kg of potatoes
1 whole egg
00 flour (to taste)
salt to taste
fruit in season (at choice, plums (prunes), figs, cherries apricots) or jam
caster sugar q.b.
a little cinnamon
about 150 gr of butter
Cook the potatoes in plenty of boiling water, once cooked peel them.
Mash them with a potato masher or, if you do not have one, with a multi-pieler. The important thing is that there are no pieces of potatoes, but that the mixture is homogeneous and uniform.
Make a fountain, add the egg and flour, salt, and proceed to knead everything. Form a loaf of dough, take a part of the mixture as you go, it should fit in the palm of your hand, make a small ball and in the center put two cherries or plums (in both cases you will provide to stone them) and if you like in the center a little ‘caster sugar and cinnamon.
One version of the recipe – in case you use plums – is to prepare a mixture of cinnamon, brown sugar and butter. Mix everything with the butter, which you have previously melted, so that a small “soap” is created. Place it in the fridge protected by plastic wrap. After three/four hours, when the mixture has cooled enough, remove it and proceed to cut it into squares in such a way as to recreate the center of the plum (plum) the natural bone of the fruit, with the square so done.
If this procedure is too long, proceed either without, or with a little ‘sugar and a very small sprinkling of cinnamon.
Separately in a bowl prepare the fruit you like (figs, plums (remove the stone) or jam, if you like add a sprinkling of sugar and cinnamon.
So, back to the basic recipe. Form the “balls” in the center will put the fruit (with the version “with or without stone recreated with sugar-cinnamon-butter”). In this version we propose cherries because the recipe is written in May / June which is the period of cherries. But, as already mentioned, you can use plums, figs or simply apricot jam.
Of course, the gnocchi with cherry will have to be well sealed, working it between your hands.
Pass then the gnocchi in cooking. Immerse them in plenty of boiling water that you have first salted.
Wait for the gnocchi to “rise” to the surface. When they rise to the surface they are cooked, do not be afraid if they do not rise immediately, sometimes they take 5 minutes or more, depending on their thickness. But they will re-emerge, don’t worry!
Preparation of the “sauce” for the stuffed gnocchi.
In a separate pan prepare the butter (150 gr) that you will melt. When it has melted, add the breadcrumbs (more or less two loaves of stale bread) and let it season with the butter.
At this point take the gnocchi and put them in the pan with the breadcrumbs and butter and let the “sauce” adhere well to the gnocchi.
Ready, serve and
Enjoy your meal