Dish

Gnocchi di prugne

Plum Gnocchi

Gnocchi di prugne is made by boiling potatoes until they are soft, then mashing them and mixing them with flour, eggs, and salt. The dough is then rolled into small balls and stuffed with a mixture of plums, sugar, and cinnamon. The gnocchi are then boiled until they float to the surface, and served with a sauce made from the plum mixture. The dish is typically garnished with fresh herbs and grated Parmesan cheese.

European cuisine› Mediterranean cuisine› Italian cuisine

Dumplings

Origins and history

Gnocchi di prugne is a traditional dish from the Emilia-Romagna region of Italy. It is believed to have originated in the 16th century, when plums were abundant in the region and were often used in cooking. The dish was traditionally served as a dessert, but over time it became a main course. Today, it is a popular dish in many Italian households and restaurants.

Dietary considerations

This dish is vegetarian and can be made vegan by omitting the Parmesan cheese. It is also gluten-free if made with gluten-free flour. However, it is high in carbohydrates and sugar due to the use of potatoes and plums.

Variations

Variations of this dish include using different types of fruit, such as apples or pears, instead of plums. Some recipes also call for the addition of nuts or raisins to the filling.

Presentation and garnishing

Gnocchi di prugne can be presented in a rustic style, with the gnocchi and sauce served in a large bowl. It can also be plated individually, with the gnocchi arranged in a circle and the sauce drizzled over the top. Garnish with fresh herbs and grated Parmesan cheese.

Tips & Tricks

To make the gnocchi lighter, use a higher ratio of potatoes to flour. Be sure to use ripe, juicy plums for the filling to ensure a sweet and flavorful dish.