Gnocchi Di Susine Plum Gnocchi Food

GNOCCHI DI SUSINE (PLUM GNOCCHI)

Steps:

• Place potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat.
• Cook potatoes, partially covered, until tender, about 35 minutes.
• Drain and set aside until cool enough to handle (but not too long: The hotter potatoes are when peeled and riced, the lighter gnocchi will be).
• Peel potatoes, then press through a potato ricer onto a clean surface.
• Spread in a thin layer to cool completely.
• Gather potatoes into a mound, form a well, add egg, salt, and nutmeg, and beat together.
• Knead dough, gradually adding about 1 1/2 cups flour, until smooth and slightly sticky.
• Roll out dough on a floured surface to 1/4'' thick.
• Using a 4'' round cookie cutter or a glass, cut out 30 circles.
• Gather scraps together to roll out again, if necessary.
• To fill gnocchi, cut plums into 30 3/4'' pieces.
• Place a dough circle in palm of your hand, place a piece of plum in center, then sprinkle with 1/2 teaspoons sugar.
• Gather dough up and around plum and press to seal, pinching dough together if it tears. Shape into a smooth, even ball, then place on a lightly floured tray.
• Repeat with remaining dough and filling.
• Melt butter in a large skillet over medium heat.
• Add bread crumbs and toast, stirring constantly, until deep golden brown, about 7 minutes.
• Remove from heat and add cinnamon and remaining sugar.
• Cook gnocchi in small batches (so that they don't touch) in a large pot of boiling water over high heat.
• Stir gently to prevent sticking and cook until dough is tender and slightly translucent, about 20 minutes.
• Lift gnocchi from boiling water with a slotted spoon, drain well, then roll each in the bread crumbs to coat well.
• Arrange on a serving platter and sprinkle with any remaining bread crumbs.
• Serve warm.