Originally from Bohemia, these plum dumplings were introduced into the region by Austro-Hungarian nobility and administration officials. Plum cultivation was widespread mainly on the Slovenian border, as evidenced by the production of a plum distillate. It may be served both as a first course and as a dessert.
Preparation
Boil the potatoes with the peel still on and then peel them and mash them. Spread the mashed potatoes on a cutting board and let them cool, add a little bit of sugar and salt, a sachet of vanilla sugar and as much flour as the potatoes can absorb.
Mix everything together.
Meanwhile, wash, dry and stone the prunes taking care not to break them in half. Mix sugar and cinnamon in a bowl.
Roll out the dough and cut out some discs, then place a plum in the centre of each (with a sugar and cinnamon pill in place of the stone). Wrap the dough around the plum evenly and seal off well. Bring salted water to a boil and cook the dumplings until they come to the surface. Mix the freshly drained gnocchi with bread and sugar and serve them with the remaining sugar and cinnamon and plenty of melted butter.
Ingredients
- 1 kg of red mountain potatoes
- 1 egg
- as much flour as the dough can absorb
- small, little sour purple plums
- sugar and vanilla sugar
- cinnamon
- breadcrumbs
- salt and butter
- a sachet of vanillin
