Gnocchi di Susine
Plum gnocchi
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Gnocchi, in general, have ancient roots, likely originating from Roman times when they were made with semolina flour. The addition of plums (susine) is a more recent regional adaptation, likely developed as a way to use seasonal fruits in a satisfying and comforting dish, particularly in areas with strong traditions of both gnocchi making and plum cultivation. The specific origins of plum gnocchi are difficult to pinpoint to a specific historical event, but it represents culinary ingenuity and adapting to local ingredients.
Gnocchi di Susine is a dish often associated with home cooking and comfort food, especially in regions where plums are abundant. It is often enjoyed as a dessert or a sweet main course, showcasing the resourcefulness of Italian cuisine in utilizing seasonal ingredients. The dish represents a celebration of simple ingredients transformed into something special and delicious.
Seasonal Cooking
The dish highlights the importance of using seasonal ingredients, particularly plums, when they are at their peak ripeness and flavor. It emphasizes the connection between food and the agricultural cycle.
Family Traditions
Making gnocchi, in general, is often a family affair, with recipes passed down through generations. Gnocchi di Susine is a variation that may be featured during family gatherings or special occasions.
Regional Variation
While the concept of plum-filled gnocchi exists, regional variations in the gnocchi dough (e.g., using ricotta or not) and the type of plum used can influence the final flavor and texture of the dish.
Gnocchi di Susine offers a delightful combination of sweet, savory, and creamy flavors. The tender potato gnocchi serve as a neutral base, complemented by the sweet-tart burst of juicy plums. A sprinkle of cinnamon and sugar enhances the sweetness, while melted butter or browned butter contributes richness and a nutty aroma. The dish is often finished with breadcrumbs, adding a textural contrast and subtle toasted flavor.
The primary flavor profile is sweet and subtly fruity, thanks to the plums. Depending on the type of plum used (e.g., Italian prune plums are common), the tartness will vary. The potato gnocchi provide a starchy, earthy base. Cinnamon and sugar add warmth and sweetness. Butter (or browned butter) imparts a rich, nutty, and savory element. Breadcrumbs offer a textural contrast and a subtle toasted flavor. Some variations may include ricotta cheese in the gnocchi dough, adding a creamy tanginess.
Potato Preparation
Use starchy potatoes like Russets and bake or boil them until tender but not waterlogged. Cool them slightly before ricing or mashing them thoroughly to avoid lumps. The less flour used, the lighter the gnocchi.
Plum Selection
Choose ripe but firm plums that hold their shape during cooking. Italian prune plums or other varieties with a sweet-tart flavor are ideal. Pit the plums carefully and ensure they are relatively dry before stuffing them into the gnocchi.
Dough Handling
Work the gnocchi dough as little as possible to prevent it from becoming tough. Gently form the gnocchi around the plums and avoid overhandling them. Cook the gnocchi in batches in boiling salted water until they float to the surface, then remove them immediately to prevent overcooking.
Browning the Butter
Browning the butter adds a rich, nutty flavor that complements the sweetness of the plums. Watch the butter carefully as it melts to avoid burning it. The butter should be a light brown color and have a nutty aroma.
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