GNOCCHI DI SUSINE
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1 kg potatoes
150 g flour 0 (slightly variable depending on amount of moisture in potatoes)
200 g of wheat flour
plums
100 g breadcrumbs
2 eggs
120 g butter
Sugar
Cinnamon
Salt
Preparation

Boil the potatoes in their skins in lightly salted water, peel and mash while still hot with a potato masher. Let them cool completely then mix them into a dough with the eggs, flour and a pinch of salt. Form rolls about 3 cm in diameter and cut into pieces about 3 cm. Lay out the dough and, pressing each piece with the palm of one hand, tuck half a plum inside and add 1 teaspoon of sugar; tighten the mixture well and give it a spherical shape. Melt 20 g butter and brown the breadcrumbs in it. Cook the gnocchi in boiling salted water and lift them out with a slotted spoon when they float. Toss with the rest of the melted butter, toasted bread crumbs, sugar and cinnamon.



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