Dried Prune Gnocchi - {Gnocchi Di Prugne Secche}

By á-170456

Ingredients

• 4 large baking potatoes
• 1 large egg
• 1/4 teaspoon salt
• 2 cups unbleached all-purpose flour more or less
• 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

Details

Servings 8

Preparation

Step 1

Either 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 1/4 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 yields 8 servings.