Prune dumplings

Prune dumplings

Gnocchi con prugne

By
From
Pasta
Serves
4
Photographer
Laura Edwards

While touring the world, those interested in food always collect food experiences, and I am no different. This typical Austrian recipe from Vienna, where I spent a few years, is a sweetened gnocchi-type dumpling – known in German as Knodel – which is usually made with ripe apricots. The recipe I give you here is made with prunes which, because they are not seasonal like apricots, give you the freedom to cook the dish at any time of year.

Ingredients

Quantity Ingredient
200g floury potatoes, peeled
600g italian ‘00’ flour
1 medium egg, beaten
40g caster sugar
12 pitted large semi-dried prunes, soaked in orange juice to cover for 15 minutes
12 sugar cubes

To serve

Quantity Ingredient
60g unsalted butter
50g fresh breadcrumbs
1/2 teaspoon ground cinnamon
icing sugar

Method

  1. Boil the floury potatoes until tender, then reduce to a puree or mash well. Mix in the flour, egg and sugar, and knead lightly to obtain a soft dough. Drain the prunes from the orange juice.
  2. Take a piece of dough the size of the prune and flatten in the palm of your hand to make a round, quite thin container. Position one drained prune in the centre with a sugar cube inside. Close the dumpling, folding it around, or use a little extra dough to help close it, if needed. Seal in the shape of a ball. Do the same with the remaining dough, prunes and sugar cubes. You should have 12 dumplings.
  3. Cook the dumplings in plenty of boiling water for 10 minutes or until you see them floating to the surface, which means they are ready.
  4. Meanwhile, heat the butter in a medium saucepan and add the breadcrumbs and cinnamon. Take the dumplings out of the water using a slotted spoon, drain well and divide between warmed dessert plates. Sprinkle them with the spiced buttery breadcrumbs and some icing sugar, and serve hot.

Alternatives

  • I could recommend that you try the original, with fresh apricots, but these must be very ripe. You could try it with a large, ripe strawberry or with halved Victoria plums. You could try it with semi-dried apricots as well. Like the prunes, these should be soaked in orange juice first. None of these alternatives would need the sugar lump.
Tags:
Antonio
Carluccio
pasta
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