Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
To shape the gnocchi
Plum sauce
To cook the gnocchi
To serve
How it's done
Potatoes
Cook the potatoes, uncovered, in boiling salted water for approx. 20 mins. until soft. Drain the potatoes, return to the pan and allow the residual moisture to evaporate by shaking the pan on the switched-off hob. Peel the potatoes, cut into pieces, pass through a food mill into a bowl, allow to cool slightly.
To shape the gnocchi
Heat the oil in a frying pan. Add 2 slices of cured ham, fry for approx. 1 min. on each side until crispy. Remove and set aside. Finely chop the remainder of the cured ham, add to the potatoes along with the flour and all the other ingredients up to and including the salt, mix quickly to form a dough. Quarter the dough, sprinkle a little cornflour onto the work surface, shape the dough into rolls (each approx. 1.5 cm in diameter). Cut the rolls into pieces approx. 2 cm long, carefully make a hollow in each using your index finger.
Plum sauce
Heat the butter in the same pan. Add the onions, sauté for approx. 3 mins. Add the plums and cook for approx. 2 mins. Pour in the port, reduce by half. Pour in the stock, cook for approx. 5 mins.
To cook the gnocchi
Cook the gnocchi in batches in simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon, drain, add to the sauce.
To serve
Serve the gnocchi with the sauce in soup plates. Top with the parmesan shavings and the reserved cured ham.
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