for 4 person

Potatoes

700 g	mealy potatoes
	salted water, boiling

To shape the gnocchi

1 tbsp	olive oil
120 g	cured ham in slices
200 g	white flour
1	egg
2 pinch	nutmeg
1 ½ tsp	salt
	Maizena cornflour, to dust

Plum sauce

2 tbsp	butter
2	red onions, cut into thin slices
300 g	plums, cut into wedges
2 dl	port
2 dl	beef bouillon

To cook the gnocchi

salted water, boiling

To serve

50 g	Parmesan by the piece, shaved into thin strips using a peeler

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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