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Grape Stuffed Gnocchi

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.

Grape Stuffed Gnocchi, preparation

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.

Grape Stuffed Gnocchi, preparation

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.

Grape Stuffed Gnocchi

Note: I sending this to the Weekend Herb Blogging, hosted this week by Valentina from Trembom.