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plum dumplingsThis dish is part of the story of my childhood food and wine and is typical of the territory that came under the influence in the Habsburg Venezia Giulia .
It is found in all inns and taverns of Trieste and Gorizia .. to be missed!
ingredients:
- 1 kg of potatoes for gnocchi
- 300 grams of flour '00'
- 2 eggs 1 tablespoon of butter
- pitted ripe plums
- salt cinnamon sugar
- breadcrumbs
Take potatoes, wash and boil them and then let them cool and peel.
Now mash with potato masher and form a small mound that lay on a little 'flour previously scattered on the work table, create a hole in the top of the hill .. like a volcano!
Put the eggs together with melted butter and a bit 'of salt.
Knead the dough by adding flour as needed until it becomes soft and let it rest for an hour.
Obtain disks with the resulting paste with which the wound will plums later.
In the meantime, take a nonstick pan in which you will dissolve a bit 'of butter and brown a handful of bread crumbs to which you add the cinnamon and sugar. With this mixture fill
previously pitted prunes.
Then wrap with the discs of dough and dip obtained gnocchi in plenty of salted water to boil before you put it.