Friulian Plum Gnocchi

With Melted Butter and Ricotta Salata

Plum gnocchi are a traditional dish from Friuli Venezia Giulia, part of the borderland cuisine where ingredients and flavors reflect the meeting of different culinary cultures. What makes this dish so special is the contrast between the soft potato dough and the plum hidden inside. I use small purple Zwetschgen plums, which have firm, slightly tart flesh. They are perfect for this recipe because they soften during cooking while still retaining some of their texture. I add a little brown sugar inside each plum. Once cooked, I simply serve the gnocchi with melted butter and grated ricotta salata, or Parmigiano Reggiano. The result is an unusual yet wonderfully balanced dish, somewhere between sweet and savory, and surprisingly simple to prepare.

Ingredients – Serves 4

For the gnocchi

• • 800 g floury potatoes
  • approximately 200–250 g Italian 00 flour (or all-purpose flour)
  • 2 eggs
  • a pinch of salt
  • 12–16 small purple Zwetschgen plums, depending on their size
  • brown sugar, as needed

For the sauce

• • 70–80 g butter
  • a few fresh sage leaves
  • ricotta salata, for grating
  • alternatively, grated Parmigiano Reggiano

Prepare the Potato Dough

Wash the potatoes thoroughly under running water, place them in a large pot of cold salted water and boil for about 25 minutes. Check that they are completely cooked by inserting a fork into the center. If the fork slides in easily, they are ready to drain. Peel and mash the potatoes while they are still hot. Transfer the mashed potatoes to a lightly floured work surface and allow them to cool until just warm. It is important not to work with the potatoes while they are too hot, as they may absorb too much flour. Sprinkle two tablespoons of the measured flour over the potatoes, add the eggs and begin working the mixture gently with your hands. Gradually add only as much of the remaining flour as necessary to obtain a firm dough that is soft but no longer sticky.

Do not overwork the dough, otherwise the gnocchi may become tough during cooking.

Prepare the Plums

Wash and dry the plums thoroughly. Carefully cut each plum just enough to remove the pit, trying to keep the fruit as intact as possible. Place a little brown sugar where the pit was, then gently close the plum again.

Shape the Gnocchi

Take a portion of potato dough and gently flatten it in the palm of your hand to form a small disc. Alternatively, gently roll out the dough and cut it into discs using a round pastry cutter. Place one plum in the center and completely wrap it in the potato dough. Seal the edges carefully, then gently roll the gnocco between your hands to create a round shape. Repeat with the remaining plums.

Cook the Plum Gnocchi

Bring a large pot of lightly salted water to a boil. Cook the gnocchi a few at a time, keeping the water at a gentle boil. When they rise to the surface, continue cooking them for a few more minutes, especially if your gnocchi are quite large. This gives the plum inside enough time to heat through and soften. Carefully remove them from the water with a slotted spoon.

Prepare the Sauce

Meanwhile, gently melt the butter with the fresh sage leaves in a small saucepan over low heat. Arrange the gnocchi on serving plates, spoon the hot melted sage butter over them and finish with a generous grating of ricotta salata. Alternatively, use freshly grated Parmigiano Reggiano. Serve immediately.

Adocchio’s Tips

• • • Whenever possible, choose Zwetschgen plums. These small, purple, slightly elongated plums have firm flesh and a sweet-tart flavor that makes them particularly well suited to this recipe.
    • Don’t add too much brown sugar inside the plums. You only need enough to balance their natural tartness without making the gnocchi overly sweet.
    • Melt the butter slowly with a few fresh sage leaves, allowing the sage to release its aroma without letting the butter become too dark.
    • Ricotta salata creates a delicious contrast with the sweetness of the plum. For a milder flavor, you can replace it with Parmigiano Reggiano.
    • If you can’t find Zwetschgen plums, or simply want to try something different, you can make these gnocchi with small, ripe but still firm apricots. Remove the pit and proceed in exactly the same way.
    • The gnocchi can be prepared ahead and frozen uncooked. Arrange them well apart on a lightly floured tray and freeze until firm, then transfer them to a freezer bag or container. There is no need to thaw them before cooking: simply drop the frozen gnocchi directly into lightly salted boiling water and allow a few extra minutes of cooking time.

If you enjoy making gnocchi at home, try my Homemade Potato Gnocchi, the basic recipe for making wonderfully soft and light gnocchi.