Of undoubted Austrian origin, this dish dates back to the early 1900s when the Friulian territory was under the Austro-Hungarian rule. Plum gnocchi are one of the dishes that characterize the culinary tradition of Friuli Venezia Giulia. The original recipe, very common in South Tyrol, was meant to be made with dried apricots and only later, after becoming more popular in our area, where the cultivation of plums was very widespread, apricots were replaced with plums. They are served as a first course or as a dessert. Plum gnocchi are potato dough balls stuffed with plums and a heart of crunchy bread. As a first course they are usually served with butter and grated bread, or as a side dish, usually with game (such as wild boar and roe deer), while as a dessert it is served with melted butter topped with sugar and cinnamon.

Ingredients: 1 kg of potatoes, 1 kg of plums, 250 gr. of flour, 30 gr. of butter, 1 egg yolk.

Procedure: wash the potatoes well, completely remove the earth residues and cook them in a pot of water for about 40 minutes over medium heat. Once softened, peel them and mash them. Make a hole in the center of the dough and add the flour, melted butter and egg. Work the dough and roll it out on a floured surface. Cut out spheres, like ping pong balls, inside which you will insert a plum. Cook them in a pot of salted boiling water and when they come up to the surface, they are ready and can be seasoned as you preferred.

Enjoy your meal!!!