We’re used to gnocchi as a savory dish, but this time, try a sweet version filled with fruity jam.
Imagine a big gnocchi ball that’s all covered with cookie crumbs, lemon zest and cinnamon and filled with your favorite fruit jam. When you slice through it, the warm fruit oozes out. Imagine how good it is. If I say I will have just a couple, I am lying, because when I have these in front of me, I have much more than my share.
What’s great about these gnocchi is that you can make them according to how you want them to taste by using your favorite fruit compote or jam and cookies. With cinnamon, I love plums, apricots, peaches and apples, and I use simple butter cookies to coat them. What about you?
Sweet jam-filled gnocchi recipe
These sweet gnocchi are so fragrant covered with cinnamon and cookies, and as you slice through the soft gnocchi, the fruit comes oozing out. Really delicious!
Prep time: 1 hour 23 minutes | Cook time: 7 minutes | Total time: 1 hour 30 minutes
- 9 ounces potatoes, peeled
- 3 ounces plain cookies of your choice
- 1 teaspoon cinnamon powder
- 1 teaspoon cane sugar
- 1 lemon, zest only
- 1-1/2 cups flour, plus extra for sprinkling
- 1/4 teaspoon grated nutmeg
- 1 teaspoon sugar
- Pinch salt
- 1 egg
- 1/4 cup fruit compote or jam of your choice
- In a pot of salted water, boil the potatoes for about 30 minutes or until very tender.
- Using a food processor, make some cookie crumbs by grinding the biscuits to a fine consistency, then add the cinnamon, cane sugar and lemon zest. Place the crumbs on a flat plate, and set them aside.
- When the potatoes are cooked, peel them, and then mash them using a potato ricer, or if you don’t have one, just use the back of a fork.
- Change the water in the pot, and start boiling it to cook the gnocchi.
- To a floured pasta board, transfer the mashed potatoes, and add 1 cup of the flour, the nutmeg, sugar, salt and egg. Mix well until you have a soft, compact dough that is not too sticky. Using the remaining flour, add more if needed. Using less flour will result in soft gnocchi, whereas using more flour will result in chewy gnocchi.
- With a rolling pin, flatten the dough to about 1/4 inch thick, and then use a round food cutter (about 8 centimeters) to make round discs.
- Put about a teaspoon of jam in the middle of each disc, and gather the sides to make a ball, taking extra care that the jam doesn’t leak out. Do the same with the remaining discs. Cover the gnocchi with more flour so they don’t stick to the plate.
- Into the pot of boiling water, carefully drop the gnocchi, and cook for about 7 minutes. Do not overcrowd in the pot. Do this in batches if needed.
- Using a slotted spoon, remove the gnocchi from the water, letting them drain well.
- Roll them on the plate of cookie crumbs, coating them well.
- Serve them immediately while they are still warm.
Note: When they get cold and harden, you can warm them up quickly in the microwave.
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