Entree: Italy – Friuli-Venezia Giulia – Gnocchi di Susine (Potato gnocchi served with a savory-sweet fresh plum and pancetta butter sauce)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 20 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) starchy potatoes (such as Russet), unpeeled
- 1 large egg (50 g)
- 1 1/2 cups (190 g) all-purpose flour, plus extra for dusting
- 1 tsp (6 g) fine sea salt, plus more for boiling water
- 4 oz (115 g) pancetta, diced
- 3 tbsp (45 g) unsalted butter
- 6 small fresh plums (about 1 lb / 450 g), pitted and sliced
- 10 fresh sage leaves (approx. 5 g)
- 1/2 cup (50 g) grated Montasio cheese (or aged Italian cheese)
- Freshly ground black pepper, 1/2 tsp (1 g)
- Olive oil for finishing, 1 tbsp (15 ml)

Instructions

1. Step 1: Boil the potatoes in their skins until fork-tender, about 30–40 minutes. Drain, cool slightly, peel, and pass through a ricer or mash finely. Spread on a tray to release steam and cool to warm.
2. Step 2: Mound the warm riced potatoes, make a well, add the egg and 1 tsp salt, then gradually incorporate 1 1/2 cups flour until a soft dough forms; handle lightly to avoid tough gnocchi.
3. Step 3: Portion the dough into 4 pieces, roll into ropes about 3/4 inch (2 cm) thick on a floured surface, cut into 1-inch (2.5 cm) pieces and, if desired, roll over a fork to create ridges. Dust lightly with flour.
4. Step 4: Bring a large pot of salted water to a boil. Cook gnocchi in batches; when they float to the surface, cook 30–60 seconds more, then remove with a slotted spoon and keep warm.
5. Step 5: In a large skillet over medium heat, render the diced pancetta until crisp, about 5–7 minutes. Remove half the pancetta and set aside for garnish.
6. Step 6: Add butter to the skillet with the remaining pancetta and let it brown slightly. Add sliced plums and sage leaves and sauté briefly until plums are just softened but still hold shape, 2–3 minutes.
7. Step 7: Add cooked gnocchi to the skillet and gently toss to coat in the plum-pancetta butter. Add grated Montasio and toss until melted and coating the gnocchi. Adjust seasoning with salt and freshly ground pepper.
8. Step 8: Finish with a drizzle of olive oil, scatter reserved crisp pancetta and additional shaved Montasio if desired, and serve immediately.