Grape Stuffed Gnocchi
(from Sale & Pepe magazine, Serbian issue for September 2008)
1 kg potatoes
300 g tiny grapes
150 g flour
1 egg
100 g Trappist cheese (you can also use Emmentaler or Gruyère)
40 g butter
salt
ground black pepper
Place the potatoes (with their skin) into large pot filled with cold water, bring to boil, and then add salt and cook for about 40 minutes. Peel the potatoes, puree them with a potato masher while they’re still hot and knead into dough with flour, egg and a pinch of salt.
Form 2 cm thick cylinders from the dough, cut them into pieces, press a little and place one grape onto each pillow, roll and shape into gnocchi.
Cook gnocchi in salted boiling water until they come up the surface. Melt butter. Pour it over gnocchi, add pepper and grated cheese. Decorate with fresh chives.
Note: I sending this to the Weekend Herb Blogging, hosted this week by Valentina from Trembom.
20 comments
friedwontons4u says:
Oct 3, 2008
These look fun to make. Have you tried stuffing it with different other fruits?
Rosa's Yummy Yums says:
Oct 3, 2008
An unusual recipe! Really beautiful and surely delicious!Cheers,rosa
A World in a PAN says:
Oct 3, 2008
My grandmother used to make delicious gnocchi. I have never tried but reading your post makes me want to try.
Vera says:
Oct 3, 2008
Marija, what a pretty dish! Beautiful photos!
_ts of [eatingclub] vancouver says:
Oct 3, 2008
Oh wow, this is the first time I’ve seen this! Pretty.
Kalyn says:
Oct 3, 2008
Very interesting. I love that last photo with the grape all melted into the gnocchi. I bet it’s very tasty.
farida says:
Oct 3, 2008
Interesting recipe. I have never seen gnocchi stuffed with grapes before! Great pics!
ratatouille says:
Oct 4, 2008
Recipes and photos are great. I realy enjoy visiting your web pages.
Foodycat says:
Oct 4, 2008
How unusual! They look amazing. I don’t think I have the dexterity to make gnocchi as pretty as those.
Anonymous says:
Oct 4, 2008
At No. 9 Park in Boston, Barbara Lynch stuffs her gnocchi with prunes (and serves it with a foie gras sauce). It’s probably the best dish at any restaurant in Boston.
Valentina says:
Oct 5, 2008
Wow, this is a fabulous twist to the old gnocchi. I have been using grapes in breads and with sausages,so i welcome your dish as I can now experiment with gnocchi as well.
Anna says:
Oct 6, 2008
this is a great idea!i bet this could easily become a dessert by making a different sauce. very inventive and adaptable.
Lael says:
Oct 6, 2008
I love finding unusual takes on classics. Gnocchi is great on its own, but I’m dying to try it with grapes stuffed inside! I’ll definitely return to this recipe. Thank you so much for sharing it; you have a beautiful blog.
Gaga says:
Oct 6, 2008
Mogu li ja da dobijem prevod, preko veze
Divno izgleda…
Marija says:
Oct 7, 2008
@Lael – Thank you so much!@Gago – stiže!
Y says:
Oct 7, 2008
So unusual and sounds absolutely delicious. I love the idea of stuffing gnocchi. Must try this some time!
Claudia says:
Oct 8, 2008
Excellent idea. I will probably try one of this days.Great!Claudia
kittie says:
Oct 9, 2008
I’m so impressed! I can’t make even normal gnocchi very well, so this is amazing to me!!
Natasha says:
Oct 19, 2008
Hm, an unusual idea, but yummy, I’m sure! They look like a savory version of plum dumplings!
[eatingclub] vancouver || js says:
Oct 22, 2008
A gnocchi with a jewel inside — so inspired!