Plum Gnocchi with Poppy Butter
- For the gnocchi
- 400 grams floury potatoes
- 100 grams Pastry flour
- 2 tablespoons Semolina flour
- 1 tablespoon softened butter
- 2 tablespoons sugar
- 1 egg yolk
- 1 pinch salt
- 12 Plum
- 12 Sugar cube
- Pastry flour (for working surface)
- mint (for garnish)
Rinse the potatoes and cook until tender, or for about 30 minutes. Drain. Peel and hot press the potatoes through the ricer onto the working surface. Let the moisture evaporate off the potato mixture. Add the flour, semolina, butter, sugar, egg yolk and salt to the mashed potatoes. Knead quickly into a smooth, well-moldable dough. Let sit for about 20 minutes.
Meanwhile, rinse the plums, cut open just enough to remove the pit, and put a lump of sugar in the plums where the pits were.
Roll out the potato mixture on a floured surface until about 5 cm (approximatley 2 inches) thick, cut into 12 equal slices, gently press the centers to be flat, fill each with a plum and form into gnocchi. Put all gnocchi together in boiling water and leave until done, or for about 20 minutes.
Fry the poppy seeds in a skillet over medium heat, or until they begin to smell. Remove and set aside. Heat the butter in a pan and let melt. Remove from heat and stir in poppy seeds and powdered sugar.
Drain the gnocchi, put on plates and serve sprinkled with poppy butter. Garnish with mint to taste.