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01 March 2015

Sweet Jam-Filled Gnocchi

I still remember the first time I ate a dish of sweet canederli di albicocca (dumplings with apricots) in a restaurant in South Tyrol. I love savory canederli rolled in melted butter with sage and sprinkled with Parmigiano Reggiano or sometimes simply served with vegetable broth but when I saw the canederli in the dessert section of the menu, it just jumped at me and I couldn't wait to try it. It was the highlight of my lunch and I couldn't forget how good it was. The apricots were in full season and they were so good with the right touch of cooking.

Needless to say, I had to try making it at home. Using my South Tyrolean cookbook as the basis for knowing the proper way to make it, I found that instead of using bread like the classic canederli, the sweet version uses potatoes and flour just like gnocchi (dumplings) then fill them up with fruits in season. I think the best ones that would make as good fillers would be stone fruits like plums, apricots and peaches. Since I did these gnocchi recently and being winter, I couldn't find the perfect fruit to use so I filled them up instead with my favorite plum jam. Normally, the dumplings are rolled on breadcrumbs but I rolled them on crushed butter cookie crumbs that I flavored with cinnamon and freshly-grated lemon zest.

Since I am not in a restaurant and I was in the comfort of my own kitchen instead, I was not limited to just a couple or three balls. I had much more! I really loved these gnocchi and maybe even more than the ones I tried the first time in the restaurant because of the additional flavors or the cookie crumbs, cinnamon and lemon zest. With this recipe, I can't wait for the season of the stone fruits to arrive again because I would like to try it with fresh fruits that I am cooking fast with liquor. Yum!

To start off, make the dough that is composed mainly of boiled potatoes and flour. When it is compact, flatten it with the use of a rolling pin then cut the discs with a food shaper.

Place the fruit jam at the center of each disc then close them and roll to shape them to balls.

For the rest of this Sweet Jam-Filled Gnocchi recipe, get it at She Knows, a site where I regularly create recipes. To see more of my recipes, check out my Profile Page there. Wishing you all a wonderful weekend!

More Desserts Inspired by South Tyrolean Cuisine: