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A delicate potato gnocchi filled with sweet Italian plums and an addictive cinnamon sugar topping. You decide if you want it for dessert or serve it as a main pasta dish as they do in some parts of Italy.
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Dinner
Cuisine: Italian
Keyword: gnocchi, plums
Servings: 16 pieces
Author: Lora


  • 2 1/4 pound russet potatoes
  • 1 large egg beaten
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups all-purpose flour
  • 10 small Italian prune plums or 4 red or purple plums pitted and quartered
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter
  • 1/4 cup bread crumbs
  • Cinnamon and sugar to taste


  • Place whole potatoes in a heavy pot with lightly salted water to cover and bring to a boil. Lower heat to a low boil and cook until just tender, about 45 minutes. When cool enough to handle, peel and force through ricer or food mill onto a sheet pan, spreading in an even layer. Cool potatoes completely.
  • On a lightly floured board, gather potatoes into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center. Pour beaten eggs and salt into the well, then blend into the potatoes. Sprinkle 1 1/2 cups of the flour over the potatoes and gently mix in. Add remaining flour as needed until a dough just forms. Dust top lightly with some flour and refrigerate until ready to use.
  • Bring water to a boil with 1-2 tablespoons of salt. Pinch off a walnut-sized piece of dough and flatten into a 2 1/2 inch circle. Place a quarter plum piece stuffed with a half a sugar cube in the center of each round of dough. Close the dough around the filling to form a smooth package with no tears. Repeat with remaining dough and plums.
  • Melt butter in a large sauté pan over medium heat. Add the bread crumbs and toast until golden brown. Remove from heat and set aside.
  • Add gnocchi, 8 or so at a time (so that they don’t touch) to the boiling water, stirring occasionally to prevent sticking. Wait for them to rise to the top and continue to cook an additional 2 minutes.
  • Remove with a slotted spoon and drain well. Add to the bread crumb mixture and gently toss to coat.
  • Place on a serving platter and sprinkle with remaining bread crumbs, cinnamon and sugar to taste. Serve warm as an appetizer, pasta main or dessert.