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 it's 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 a 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 made these pies as a part of Sale & Pepe Tasting Team for September 2008 issue and I'm sending it to the Weekend Herb Blogging event created by Kalyn from Kalyn's Kitchen hosted this week by Valentina from Trembom.
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 it's 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 a 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 made these pies as a part of Sale & Pepe Tasting Team for September 2008 issue and I'm sending it to the Weekend Herb Blogging event created by Kalyn from Kalyn's Kitchen hosted this week by Valentina from Trembom.
21 comments:
These look fun to make. Have you tried stuffing it with different other fruits?
No, but I really think they would be great with raisins.
An unusual recipe! Really beautiful and surely delicious!
Cheers,
rosa
My grandmother used to make delicious gnocchi. I have never tried but reading your post makes me want to try.
Marija, what a pretty dish! Beautiful photos!
Oh wow, this is the first time I've seen this! Pretty.
Very interesting. I love that last photo with the grape all melted into the gnocchi. I bet it's very tasty.
Interesting recipe. I have never seen gnocchi stuffed with grapes before! Great pics!
Recipes and photos are great. I realy enjoy visiting your web pages.
How unusual! They look amazing. I don't think I have the dexterity to make gnocchi as pretty as those.
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.
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.
this is a great idea!
i bet this could easily become a dessert by making a different sauce. very inventive and adaptable.
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.
Mogu li ja da dobijem prevod, preko veze :)
Divno izgleda...
@Lael - Thank you so much!
@Gago - stiže! :)
So unusual and sounds absolutely delicious. I love the idea of stuffing gnocchi. Must try this some time!
Excellent idea. I will probably try one of this days.
Great!
Claudia
I'm so impressed! I can't make even normal gnocchi very well, so this is amazing to me!!
Hm, an unusual idea, but yummy, I'm sure! They look like a savory version of plum dumplings!
A gnocchi with a jewel inside -- so inspired!
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