Sweet Friulian Plum Gnocchi

With Breadcrumbs, Sugar, Cinnamon and Melted Butter

Sweet plum gnocchi are one of the most distinctive dishes of Friulian cuisine, deeply influenced by the Central European culinary traditions that have left their mark on the food of Friuli Venezia Giulia. The base is the same as traditional potato gnocchi: a soft potato dough wrapped around a small Zwetschgen plum, with firm flesh and a pleasantly tart flavor. The pit is removed and replaced with a little brown sugar before the plum is completely enclosed in the potato dough. But it is after cooking that these gnocchi truly become a dessert. While still warm, they are rolled in a fragrant mixture of breadcrumbs, sugar and cinnamon, then finished with melted butter. The contrast between the soft potato dough, the warm, slightly tart plum and the sweet, aromatic coating makes these gnocchi truly special.

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
  • about 20 small purple Zwetschgen plums, depending on their size
  • brown sugar, as needed

For the sweet coating

For approximately 10 gnocchi:

• • 150 g breadcrumbs
  • 150 g sugar
  • 1 generous tablespoon ground cinnamon
  • 70–80 g butter

If your gnocchi are particularly large or you are making a larger batch, increase the quantities of breadcrumbs and sugar while keeping the 1:1 ratio.

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 to work with the potatoes when they are warm rather than hot, as this helps prevent them from absorbing 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 for a few more minutes, especially if the 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 Sweet Coating

In a large shallow dish or bowl, combine the breadcrumbs, sugar and cinnamon. Meanwhile, gently melt the butter over low heat. As soon as the gnocchi are cooked, while they are still warm, gently roll them in the breadcrumb, sugar and cinnamon mixture until evenly coated on all sides. Arrange them on serving plates and finish with a generous drizzle of hot melted butter. 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 contrasts beautifully with the sugar and cinnamon coating.
  • Don’t add too much brown sugar inside the plum. The outer coating is already sweet, so you still want to taste the fruit’s natural tartness.
  • Adjust the sugar and cinnamon to your taste. The cinnamon should perfume the breadcrumbs without overpowering the flavor of the plums.
  • Roll the gnocchi in the breadcrumb mixture while they are still warm and slightly moist so the coating adheres better.
  • You can replace the plums with small, ripe but still firm apricots. Remove the pits and proceed in exactly the same way, wrapping each fruit in the potato dough.
  • The quantities for the coating are approximate and will depend on the size of your gnocchi. As a general rule, use equal quantities of breadcrumbs and sugar, then adjust the cinnamon to your taste.
  • 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. Cook them directly from frozen in lightly salted boiling water, allowing a few extra minutes of cooking time.

Savory or Sweet?

Using the same potato dough and plums, you can also prepare my Friulian Plum Gnocchi with Sage Butter and Ricotta Salata, the savory version of this recipe.

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