Gnocchi di Prugne alla Trieste Recipe - Great Italian Chefs

Step 1

Peel the potatoes and cut them in half. Place them in a large saucepan of water, bring to the boil and then simmer for 20 minutes or until the potatoes are soft

Step 2

Drain the potatoes and transfer them into a large bowl. Mash them together with the butter and grated Parmesan. Add salt to taste, then leave to cool slightly

Step 3

When the mashed potatoes have cooled, add the egg and then the flour, bringing it together to form a dough. If the dough is too sticky, add another tablespoon or so of flour

Step 4

Remove the stones from the prunes and cut them in half. Dust them lightly with sugar

Step 5

Divide the dough into 3 then roll into sausages about 2cm thick. Slice into 2cm pieces

Step 6

Flatten a piece of dough into a disc in your palm. Press a prune half into the middle, wrap the dough around it, and then roll it between your hands until it forms a ball. Repeat this process until you run out of dough or prunes

Step 7

In a large saucepan, bring 8 liters of salted water to the boil

Step 8

Drop the gnocchi into the boiling water. Wait for them to rise to the top of the saucepan (about two to three minutes) and then cook for a further ten or fifteen seconds. Test to check that the gnocchi have cooked through

Step 9

Drain and divide the gnocchi between four serving bowls. Sprinkle with breadcrumbs and cinnamon and pour a little melted butter over the top. Allow to cool for a few minutes before serving