Dried Prune Gnocchi / Gnocchi di Prugne Secce
Here is a recipe for wonderful tasting prune gnocchi made for me at Le Noci in Grutti. Why not make them for your family and keep the filling a surprise?
- 4 INGREDIENTSlarge baking potatoes
- 1 large egg
- 1/4 teaspoon salt
- 2 cups (approximately) King Arthur™ Unbleached, All-Purpose Flour
- 1 cup dried prunes, cut in half
- 1 cup dried apricots, cut in half
- 1 cup unsalted butter
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/4 teaspoon ground cinnamon
- DIRECTIONSEither boil the unpeeled potatoes whole in a large pot of water or bake them in the microwave according to your microwave's directions. Let the potatoes cool, then peel them.
- Rice the potatoes into a bowl or mash them by hand. Blend in the egg and salt.
- Heap the flour onto a work surface and make a hole in the center with your hands. Put the potatoes in the center and begin working the flour into the potatoes until you have a ball of dough that you can knead and that is slightly tacky but not sticking to your hands. If you feel you need more flour, add it a few tablespoons at a time.
- Break off a small piece of dough the size of a grape and form it into a little ball. Drop it into boiling water and if it holds together and does not fall apart, you have the right consistency; go ahead and make the rest of the gnocchi.
- Lightly flour the work surface. Use a rolling pin to roll the dough out until it is about ¼ inch thick. Use a 2-inch round cutter to cut circles; reroll the scraps to make more circles. Place a half prune or apricot in the center of each circle. Fold the circle in half to form a half-moon shape. Use a fork to seal the edges. This is important because there is nothing worse than gnocchi that come apart as they are boiled.
- As you make the gnocchi, place them on a towel lined baking sheet; do not stack them one on top of the other.
- Have a large pot of boiling water ready and in a smaller pot, melt the butter and keep it warm.
- Cook the gnocchi in batches until they rise to the surface; remove them with a slotted spoon to a serving platter and keep them warm while you finish cooking the rest.
- Pour the melted butter over the gnocchi and sprinkle them with the cheese and the cinnamon. Toss gently and serve at once.
This recipe was featured on Season 12 - Episode 1207.
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