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Gnocchi “di Susine” filled with Prunes in a Butter/Sage Sauce
(Gnocchi Ripieni con Susine Burro e Salvia)

Serves 6

2 ½ lbs. potatoes (approximately 5 cups, cooked rice)
3 cups unbleached white flour
1 egg
1 tsp. salt
1lb. fresh plums – pitted (halved or quartered)
5 ozs. butter
2 tblsp. bread crumbs
5 – 6 sage leaves
pinch of sugar per person (optional)
pinch of cinnamon per person (optional)

1. Using old potatoes, boil with skins on in salted water until cooked but do not let them overcook or get mushy. Avoid cutting or piercing potatoes as this causes them absorb water and makes doughy gnocchi.
2. When potatoes are done, drain in a colander and allow them to dry and cool down so they can be handled and peeled. While they are still warm, put through a ricer or smallest blade of a food mill. To make a dough with the potatoes, add flour, salt and egg.
3. Add the flour gradually as needed. Knead the dough lightly so it becomes smooth, however, it should still feel sticky if a little piece of dough is pinched between your fingers.
4. Test a small piece of the dough to see if it is ready by rolling it into a small coil. If it holds its shape well, it is ready.
5. Once the gnocchi dough is ready, roll it out and cut into discs which are 2” in diameter.
6. Place ¼ or ½ of a plum in centre of disc. Fold in half and pinch edges closed. Gently roll to make into gnocchi shapes.
7. Bring a pot of salted water to a boil.
8. In the meantime, in a non-stick frying pan, heat butter to a frying point. Add bread crumbs and sage leaves.
9. Drop gnocchi into boiling water, and once they surface, remove and gently toss with butter and sage mixture.
10. To serve, sprinkle with sugar and cinnamon in individual bowls.

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.