What Are Gnocchi di Susine?
Gnocchi di susine are potato dumplings filled with fresh plums (susine). Or in other words, they are gnocchi with a plum filling. These plum gnocchi are traditional in Friuli, especially in Trieste. They are very popular in the late summer or early Autumn when plums are at their best.
They are extremely tasty and very easy to make. You just wrap whole or halved plums inside soft potato dough. Then you boil the dumplings until they float. And then roll them in butter-toasted breadcrumbs, sugar, and cinnamon.
For many years, Trieste was the important trading port of the Austro-Hungarian Empire. During this time Trieste became a melting pot of the foods from Hungary, Austria, Slovenia and Croatia. Gnocchi di susine is one of the many traditional Friuli dishes that has survived from that period.
If you look at the traditional food the old Austro-Hungarian lands, you will find close cousins:
- Austrian Zwetschgenknödel
- Hungarian Szilvás gombóc
- Croatian Knedle sa šljivama
- Czech Švestkové knedlíky
You normally expect potato gnocchi with ragù or melted butter and sage. Instead, you cut into a soft dumpling and find warm, juicy plum inside. Cinnamon then rises with the steam. Buttered breadcrumbs cling to the surface. Sugar melts into the fruit.
The potato dough keeps the sweetness balanced. The breadcrumbs add richness. The fruit brings freshness. The dish feels comforting, not sugary.
Is Gnocchi di Susine Dessert?
Is it dessert? Or a main course? In Trieste, they proudly serve it as a first course before roasted meat or goulash. But in other homes across Central Europe, families bring it to the table as dessert. Either way, gnocchi di susine tell the story of Friuli Venezia Giulia — a region where Italian, Austrian, and Slavic traditions meet.
However there no strict rules in a Friulian kitchen, so you can eat them whenever you like. In fact it is not unusual for us to eat these as snacks, or with a coffee. They taste so good.
Tips for Perfect Plum Gnocchi
- Use starchy potatoes. Waxy potatoes make sticky dough.
- Mash while hot. Mix when warm but not steaming.
- Add flour gradually. Too much flour makes dense dumplings.
- Seal well. Any opening will let the plum escape.
- Toast breadcrumbs slowly. Pale crumbs taste raw.
- Cook gently. A rolling boil can break them apart.
Leftovers keep for one day. Reheat in the oven at 160°C until warm.
Variations
There are lots of ways you can tweak these plum gnocchi. You can:
- Add grated lemon zest to the plum
- Use apricots or instead of plums
- Add crushed almonds to the breadcrumbs
- Serve with a spoonful of lightly sweetened ricotta
Some Friulian cooks add a small cube of sugar instead of loose sugar inside the plum. It melts beautifully into syrup.
Buon appetito! 🇮🇹
Also Read
Looking for more classic recipes from the Friuli-Venezia Giulia region? Then here are some of my favourite recipes:
- Karst Venison with Juniper – a rich, hearty Friuli stew that will warm any cold night.
- Jota – delicious soup made with beans, sauerkraut, potatoes, and smoked pork.
- Friuli Chicken Liver Risotto – A delicious risotto of chicken livers with savoury sage.
- Gamberi San Giusto – a seafood dish from Trieste celebrating San Giusto’s feast day.
- Frico – Friuli’s signature dish of potatoes and Montasio cheese.
Gnocchi di Susine
Ingredients
For the potato dough
- 1 kg floury potatoes (russet or Yukon Gold)
- 1 egg
- 150 – 200 grams all-purpose flour (as needed)
- 30 grams melted butter
- Pinch of fine sea salt
For the filling
- 12 small Italian prune plums
- 12 tsp sugar (1 per plum)
- Ground cinnamon (optional)
- For the breadcrumb coating
- 100 grams unsalted butter
- 100 grams fine breadcrumbs
- 2–3 tbsp sugar
- ½ tsp cinnamon
Instructions
Cook and Prepare the Potatoes
- Place whole potatoes in a large pot with cold salted water. Bring to a boil and cook until tender. Drain.
- Peel while still warm. Pass them through a potato ricer onto a wooden board. Spread them out and let steam escape. Warm potatoes mash smoothly. Dry potatoes need less flour.
- Do not rush this step.
- Make the Dough
- Add egg, melted butter, and salt to the potatoes. Sprinkle flour over the mixture.
- Mix gently with your hands. Form a soft dough. It should feel smooth and slightly tacky, never sticky.
- Do not knead like bread. Overworking the dough makes heavy gnocchi.
Prepare the Plums
- Wash and dry the plums. Cut each one open along the seam. Remove the pit.
- Place one teaspoon of sugar inside each plum. Add a pinch of cinnamon if you like warmth and spice. Close the plum gently.
- Keep them whole if possible. Whole plums create a beautiful surprise when you cut into the dumpling.
Shape the Gnocchi
- Dust your hands with flour.
- Take a piece of dough slightly larger than the plum. Flatten it into a disc. Place the plum in the center.
- Wrap the dough around the fruit. Seal carefully. Roll gently between your palms to form a smooth ball. The plum must stay completely hidden inside.
- Place each dumpling on a floured tray.
Boil the Dumplings
- Bring a large pot of salted water to a gentle boil.
- Lower the dumplings into the water in small batches. Give them space. Do not stir aggressively.
- When they float to the surface, cook them for 2 more minutes. Lift them out with a slotted spoon.
- Prepare the Breadcrumb Coating
- While the gnocchi cook, melt butter in a wide pan.
- Add breadcrumbs, sugar, and cinnamon. Toast over medium heat. Stir constantly. The crumbs should turn golden and smell nutty.
- Take your time. Properly toasted breadcrumbs give the dish depth and texture.
Finish and Serve
- Add drained gnocchi to the pan. Roll them gently in the breadcrumbs until fully coated.
- Serve warm. Sprinkle extra cinnamon sugar on top if you wish.
