| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 1 hr 30 min |
| Cook: | 40 min |
| Yield: | about 6 servings |
| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 1 hr 30 min |
| Cook: | 40 min |
| Yield: | about 6 servings |
Ingredients
- 24 small Italian prune plums or 6 red or purple plums (or 2 cups chunky apricot or cherry jam)
- 3/4 cup sugar
- 1 recipe gnocchi, made without the pepper or cheese
- 6 quarts salted water
- 6 tablespoons unsalted butter
- 2 cups coarse plain dry bread crumbs
- 2 teaspoons ground cinnamon
Instructions
- If using Italian prune plums, halve them lengthwise and remove the pits. Fill each cavity with 1/2 teaspoon of the sugar and re-form the plums by pressing the halves together. If using larger plums, halve them crosswise, remove the pits and cut into 1/2-inch dice. Toss the diced plums with 1/4 cup of the sugar.
- Prepare gnocchi dough according to the recipe without the pepper or cheese. Bring the water to a boil in a large pot. Meanwhile, on a flour-dusted surface roll the dough under your palms to form a cylinder 2 inches in diameter and slice into 24 rounds. Flatten each into a circle 5 inches in diameter. Place a plum or about 3 tablespoons of the diced plums or 2 tablespoons jam in the center of each dough circle. Gather the dough up around the filling, enclosing it completely without tearing the dough. Pat the dough between your hands to seal and even the gnocchi.
- Drop gnocchi in the boiling water. Cook until the dough is tender, stirring gently to prevent sticking, about 8 minutes after they rise to the surface. Meanwhile, in a medium-size skillet, melt the butter and the bread crumbs and toast until golden brown. Remove from heat and stir in remaining 1/2 cup sugar and cinnamon. Transfer to a baking dish.
- Remove gnocchi from the water and roll in the bread crumb mixture until all are well coated. Arrange on a serving plate and sprinkle with remaining crumbs.
Reviews
I have to admit from the start, I have not made these….but I was also amazed when I saw Lidia making these! My Slovak mom used to make these and were my favorite thing in the world. She called them “plum dumplings,” but with the same potato dough! She rounded the dough into a ball, rather than a turnover style.
One thing she did to “up” the flavor, is that with extra plums, she would make a sauce by simply quartering the plums, simmering with a bit of water, sugar and cinnamon. Then pour that over the Plum Dumplings (Gnocchi) for additional plummy goodness! That sauce, by the way- I still make it and use it on my Greek Yogurt, a little bowl of cottage cheese or over some chilled Swiss Muesili. Its wonderful!
I cant wait to make this and bring home one of my favorite childhood food memories!
OMG these are knedle!! I grew up in Polish household and my mother made these for dinner as soon as these plums came into season. I don’t bother with the sugar. Instead, I add sugar and sour cream to taste after they have been cooked.
I grew up in a german household and know this as Zwetchken Kenadel. We serve it with a breadcrumb sauce. Brown bread crumbs in butter. Add a dash of paprika, milk, a spoonful of sour cream and salt to taste. Heat until thickened and pour over the kenadel. I only use 1/2 a plum inside each carefully sealing them so the delicious juice doesn’t seep out. We had a plum tree in the back yard and made prune jelly with the plums we couldn’t readily use up and then use this in the kenadel the rest of the year.
I have to say I was shocked when I saw this recipe, I had never come across anyone outside mmy family who had ever made such a dish. Try it. It’s really good.
I have to say I was shocked when I saw this recipe, I had never come across anyone outside mmy family who had ever made such a dish. Try it. It’s really good.
A little time consuming but definetely worth it. This is an excellent desert. I used fresh plums not prunes and I actually put in the cheese in the dough. You will see that there is not enough dough to make 24 5inch rounds but they come out great as smaller balls too.