Gnocchi de susini – Plum gnocchi

Gnocchi de susini

This is one of our favourite dishes, it’s a recipe typical from Trieste, but as many other traditional dishes from Trieste, it has an Austrian origin. It is perhaps a bit complicated to prepare but well worth the effort. The dough is the same as that of gnocchi di patate but this plum gnocchi are much larger and have a juicy plum at their heart.

Since plums are a summer fruit, I have always associated plum gnocchi to summer dinners in the hills of Trieste. Traditionally they can be served as a first course, with a topping of melted butter and grated cheese, or as a dessert, with sugar and cinnamon. We much prefer the latter, and that is the way my grandmother used to make them. Simply irresistible. A popular variant consist in substituting the plums with large cherries.


For 4:

1 kg potatoes
12-15 plums
250 g 00 flour
30 g butter
1 tbs cinnamon
1 tbs caster sugar

Boil the potatoes until tender, but not too soft, otherwise they will absorb too much water and make the dough too sticky. Peel them and mash them with a potato ricer on a working surface and leave to cool for at least 20 min. Then add the sifted flour and mix until you obtain a homogeneous, slightly sticky mixture.

Wash the plums, cut them in half and stone them. Fill the cavity left by the stone with a teaspoon of sugar and recompose the plums.

Cut the dough into golf ball sized portions, flatten them with your hands or a rolling pin, place a plum in the middle and wrap the dough around it. Make sure the dough is sealed well, otherwise the juice will spill out during cooking.

Fill a large pot with water, bring to the boil and add a tablespoon of salt. Boil the gnocchi, not too many at the same time, otherwise they may stick to each other. Cook for 10-15 minutes depending on their size.

In the meantime heat the oven to 180°C. Melt the butter and use some to grease an oven pan (we used a cast-iron skillet which was perfect). Remove the gnocchi from the pot with a slotted spoon and place them in the oven pan. Sprinkle with sugar and abundant cinnamon, then pour the melted butter on top. Place the pan in the oven and cook the gnocchi for 15 min. Pour the sugary butter on top of the gnocchi and sprinkle with some additional sugar. Serve hot.

This entry was posted in Dessert, Fruit (Frutta), Primi, Vegetarian and tagged , , , , , . Bookmark the permalink.

9 Responses to Gnocchi de susini – Plum gnocchi

  1. Michelle says:

    These look wonderful! Such a beautiful dish and interesting idea.

  2. Sharon says:

    Wow, this looks delicious! Our little plum tree has given us an abundance of plums this year… about 200 so far! I love all kinds of plum dishes. This week’s favourite was a dairy-free nutrition-packed version of good old fashioned plum crumble. It was really scrummy (and didn’t last much longer than five minutes) 🙂 Thanks for sharing your wonderful recipe xx

  3. Buzzed just on looks alone! they look fabulous. I love fruit filled pierogie and regular potato gnocchi and this seems kind of like a mix of the two. SO have to try this!

  4. Ann says:

    Wow – this is an incredible dish….composed and beautiful! Buzzed!

  5. Food Jaunts says:

    Oh my gosh! I just attempted making regular gnocchi for the first time – I’d never even though of filling them with something awesome like plums! Great post

  6. Peachie says:

    What an interesting dish! This is the first time I’ve heard of a dessert gnocchi! It looks fab!

  7. Lee says:

    Come me fasseva mia Nonna Iole, ostrega! Grazie!!

  8. Eleonora Mihelj says:

    what about the sauteed breadcrumbs in the butter with sugar and cinnamon – that’s how my Nonna finished them off.

  9. Lorenzo says:

    I adore gnocchi de susini !!! The secret is that he dough has to be thin… I love to fill the cavity of the plum with a mix of sugar and cinnamon powder… then melt the butter with some breadcrumbs till it became golden. … My grandmother do not place the gnocchi in the oven, she remove them from the pot, place them in the dish and pour butter on top, then sprinkle with sugar and abundant cinnamon.

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