*  Exported from  MasterCook  *
                             Gnocchi Di Susine
 Recipe By     : Molto Mario MB1D10
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Basic gnocchi dough:
    3      Pounds        russet potatoes
    2      Cups          all-purpose flour
    1                    egg, extra large
    1      Pinch         salt
    5                    plums, smallest possible -- quartered
      1/2  Cup           sugar
    4      Tablespoons   butter
      1/4  Cup           fresh bread crumbs
      1/2  Teaspoon      cinnamon
 Boil the whole potatoes until they are soft (about 45 minutes). While still
 warm, peel and pass through vegetable mill onto clean pasta board.
 Make well in center of potatoes and sprinkle all over with flour, using all
 the flour. Place egg and salt in center of well and using a fork, stir into
 flour and potatoes, just like making normal pasta. Once egg is mixed in,
 bring dough together, kneading gently until a ball is formed. Knead gently
 another 4 minutes until ball is dry to touch.
 To make Gnocchi di Susine:
 Bring 6 quarts water to boil and add 2 tablespoons of salt.
 Pinch off walnut-sized balls of gnocchi dough and roll with rolling pin to
 form 2-1/2 inch circle of dough. Place one quarter of plum and a 1/2
 teaspoon sugar on each and fold dough around plum pieces to form a package
 with no tears or rips, relatively smooth and evenly coated. Continue until
 all are finished. If making pasta ahead cook and the shock in cold water.
 Place gnocchi in water, 10 at a time, and carefully stir to prevent
 sticking to sides or bottom of pan. Allow to float and continue cooking for
 2 minutes. Meanwhile, melt butter in a 12-inch saute pan over medium heat.
 Add bread crumbs and then add cooked gnocchi and toss gently to coat. Serve
 on a plate and sprinkle with cinnamon.
 Yield: 4 servings
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