Plum Gnocchi - Gnocchi di susine alla triestina
Plum gnocchi are a dish of the cuisine of Trieste and a delicacy from the Central European tradition with Italian influences.
These are potato gnocchi filled with plums, cooked in boiling water. The fruit filling creates an interesting contrast on the palate, giving a touch of sweetness to the dish. Traditionally served with melted butter and sugar, plum gnocchi can sometimes also feature a sprinkling of cinnamon or poppy seeds, or serve as an accompaniment to a meat dish. The fundamental ingredient of the recipe is undoubtedly plums, protagonists in many preparations of Friulian and Trieste cuisine thanks to their abundance in the local orchards. The best season to prepare plum gnocchi is summer, when the fruit is tastier and riper. In some versions, the plums are also replaced with other types of fruit, such as plums, but the original recipe involves the use of fresh plums, which give the dish a particularly delicate and aromatic flavour.
Ingredients:
1 kg of potatoes; 250 g of flour (approximately, it may vary depending on the consistency of the dough); 1 egg; 12-16 plums; a pinch of salt
Preparation:
The base of the gnocchi is made of boiled potatoes, mashed and mixed with flour, an egg, and a little salt, until you obtain a soft dough. After having pitted the plums, they are inserted into small portions of dough, forming balls which are then cooked in boiling water. Once the gnocchi rise to the surface, they are ready to be drained and seasoned.
In addition to the basic version, there are numerous regional variations of plum gnocchi. In some areas, for example, chopped hazelnuts or almonds are added to give a crunchy note to the dish. Others prefer to enrich the sauce with a little cream for a creamier result.Plum gnocchi are a dish that lends itself to holidays or special dinners, and even today continues to be a dish much loved by the people of Trieste.
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