This delicious potato gnocchi is filled with a plum jam and served with crème anglaise and a crumble topping. A delightful dessert.
1 lbs yellow potatoes
1 large egg, beaten
1 teaspoon salt
2 tablespoons sugar
1 teaspoon cinnamon
1 cup, plus 2 tablespoons all-purpose flour
¾ cup plum jam (or any jam of your choosing)
4 tablespoons unsalted butter
For the Crumb Topping
2 tablespoons unsalted butter
½ cup graham cracker crumbs
1 tablespoon sugar
¼ teaspoon cinnamon
For the Creme Anglaise
6 tablespoons sugar, divided
2 cups whole milk
6 large egg yolks
Pinch of salt
2 teaspoons vanilla extract
Berries for garnish
Prep Time: 30min | Cook Time: 5min
Boil the potatoes whole and unpeeled until they are soft and tender – about 45 minutes. Drain and set aside until cool enough to touch. Remove the peel and process through a potato ricer or a cheese grater. Allow to cool to room temperature.
Place the potatoes on a lightly floured surface and create a well in the middle and fill with the egg, salt, sugar, and cinnamon. Mix until combined. Create another well and place the flour inside. Mix in the flour until a stiff dough forms. It should be tacky, but still smooth and firm.
Roll the gnocchi into a log (I put it into two logs to fit my marble slab) and cut into 16 pieces.
Flatten one piece and place a scant tablespoon of the plum jam in the middle. Fold the dough over the jam and pinch the edges shut. Gently roll smooth. Repeat with the remaining dough. Set aside.
In a skillet, melt the butter, then add the graham cracker crumbs, sugar, and cinnamon. Cook, stirring frequently until the graham cracker crumbs are crisp. Take out of the skillet and set aside.
In a sauce pan mix together two tablespoons of sugar and the milk over medium heat until the milk is steaming, but not boiling.
In a small bowl, mix together the remaining sugar and the yolks, plus the salt until light in color. Slowly add 1/3 of the steaming milk in the yolk mixture while whisking the yolks constantly. Slowly begin pouring the egg mixture into the saucepan with the rest of the milk, while constantly stirring the milk mixture, turn down the heat to medium-low. Stir the mixture constantly until the mixture thickens slightly. You can test if the anglaise is ready by dipping a wooden spoon in the mixture and then running your finger down the back of the spoon. You should see a trail where your finger was. Stir in the vanilla extract and set aside.
Boil the gnocchi for about 5 minutes, then remove and pat dry. Melt the 4 tablespoons of butter in your skillet and lightly cook the gnocchi on all sides. Place the gnocchi on a dish and cover with the warm creme anglaise and crumbs. Top with fresh berries if desired.
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