Gnocchi di Susine con Burro Fuso e Pangrattato Tostato Friulani
Friuli-Venezia Giulia
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Friuli-Venezia Giulia
II
Description
Large potato gnocchi each encasing a whole prune (or plum), coated in breadcrumbs, boiled until the fruit is hot and soft inside, then tossed in browned butter with fried breadcrumbs and a dusting of sugar and cinnamon. A sweet-savoury border dish reflecting the Central European influence on Friuli — the same preparation exists in Austrian and Czech cooking as Zwetschkenknödel.
III
The Thread
—Potato dough encasing a plum, boiled and rolled in butter and breadcrumbs — the direct Central European ancestor of the Friulian version; virtually identical preparation Austrian
—Czech plum dumplings in a yeasted or potato dough — the Bohemian version of the same preparation with slight texture differences Czech
—Potato dumplings stuffed with plums — the Transylvanian version, showing the pan-Carpathian spread of this sweet-potato-dumpling tradition Romanian
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Flavour Context
Sweet-tart plum giving way to soft potato gnocchi; browned butter adds nuttiness; cinnamon and sugar dust gives warmth; the breadcrumb surface adds crunch — a dish that sits between dessert and first course and belongs to neither
Pillars V — VII
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