Choose small freestone plums, approximately 30–35 g each. Large dessert plums leave too little dough to close around a whole fruit. Weigh the potatoes after cooking, peeling and ricing.
Make ahead Shape shortly before cooking and keep the dumplings apart on a lightly floured tray. Refrigerate the tray if you need to pause before cooking.
Gnocchi di susine alla goriziana
Prep 35 min · Cook 1 hr 10 min · Rest 10 min · Yield 12 plum dumplings · Difficulty Medium
Method
Boil the whole unpeeled potatoes until a knife passes easily through, about 35–40 minutes. Peel while hot and rice onto a tray. Let steam escape for 10 minutes, then weigh out 500 g.Boil the whole unpeeled potatoes until a knife passes easily through, about 35–40 minutes. Peel while hot and rice onto a tray. Let steam escape for 10 minutes, then weigh out 1 lb.
Split the plums just far enough to remove each stone, keeping the halves joined if possible. Melt 30 g butter, toast 30 g breadcrumbs in it until golden, then take off the heat and stir in 25 g sugar and half the cinnamon. Share the filling between the plum cavities and close the fruits.Split the plums just far enough to remove each stone, keeping the halves joined if possible. Melt 1 oz butter, toast 1 oz breadcrumbs in it until golden, then take off the heat and stir in 1 oz sugar and half the cinnamon. Share the filling between the plum cavities and close the fruits.
Mix the warm, no longer steaming potatoes with the yolk, 2 g salt and 140 g flour. Work only until combined. Divide the dough into 12 pieces. Flatten each to a disc, place a plum in the center and draw the dough around it. Seal every seam, then roll gently between your palms. Use the reserved flour sparingly on the tray and hands.Mix the warm, no longer steaming potatoes with the yolk, 2 g salt and 5 oz flour. Work only until combined. Divide the dough into 12 pieces. Flatten each to a disc, place a plum in the center and draw the dough around it. Seal every seam, then roll gently between your palms. Use the reserved flour sparingly on the tray and hands.
Bring 3 liters water and the remaining 12 g salt to a gentle boil. Lower in 6 dumplings at a time; keep the water at a quiet simmer. When they rise, give them about 2 minutes more. Cut one to check the dough is cooked through; allow another minute or two if a floury layer remains. Lift out carefully.Bring 12⅔ cups water and the remaining ½ oz salt to a gentle boil. Lower in 6 dumplings at a time; keep the water at a quiet simmer. When they rise, give them about 2 minutes more. Cut one to check the dough is cooked through; allow another minute or two if a floury layer remains. Lift out carefully.
Meanwhile melt 80 g butter in the wide pan. Toast the remaining 8 g breadcrumbs until golden. Turn off the heat and add the remaining sugar and cinnamon. Coat the drained dumplings gently and serve at once.Meanwhile melt 2¾ oz butter in the wide pan. Toast the remaining ¼ oz breadcrumbs until golden. Turn off the heat and add the remaining sugar and cinnamon. Coat the drained dumplings gently and serve at once.
