Restaurants›No.9 Park›Prune Stuffed Gnocchi* Recipe

Prune Stuffed Gnocchi* Recipe

Inspired by No.9 Park
Time1h
Serves4

hudson valley foie gras, marcona almond, vin santo

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Ingredients

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Gnocchi and Filling

Method

Preparation

1

Make the Gnocchi Dough

Boil the potatoes in salted water until tender. Drain and let cool slightly before peeling. Mash the potatoes until smooth, then mix in the egg yolk and salt. Gradually add the flour until a soft dough forms. Be careful not to overwork the dough.

2

Prepare the Filling

In a bowl, combine the chopped prunes, cooked foie gras, and chopped Marcona almonds. Mix well to create a stuffing.

3

Form the Gnocchi

Divide the gnocchi dough into sections. Roll each section into a long rope about 1/2 inch thick. Cut into 1-inch pieces. Flatten each piece slightly, place a small amount of filling in the center, and fold over to seal. Pinch the edges to ensure the filling is enclosed.

4

Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop the gnocchi into the water. They are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

5

Prepare the Sauce

In a skillet, melt the butter over medium heat. Add the Vin Santo and cook for 2-3 minutes until slightly reduced. Add the cooked gnocchi to the skillet and toss to coat in the sauce.

6

Serve

Plate the gnocchi and garnish with additional chopped Marcona almonds and a drizzle of Vin Santo sauce.