bread and prune gnocchi with plum brandy and pork

gnocchi di pane e prugne con maiale e slivovitz

TOTAL TIME: 60 minutes plus resting

MAKES: 4 servings

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Ingredients

3/4 cup whole milk
2 large eggs, lightly beaten
5 (1-inch-thick) slices rustic bread (12 ounces), crust removed and cut into 1-inch cubes (about 4 cups)
6 tablespoons unsalted butter
3/4 cup roughly chopped pitted prunes
1 tablespoon finely chopped shallot
5 tablespoons Slivovitz (plum brandy)
1/4 cup unbleached all-purpose flour
Fine sea salt
Freshly ground black pepper
1 (6-ounce) boneless pork loin, cut into 1/4-inch dice

Instructions

In a large bowl, whisk together milk and eggs, then add bread cubes. Using your hands, knead the liquid into the bread until well combined. Let mixture rest at room temperature 30 minutes.

In a medium skillet, melt 2 tablespoons butter over medium-high heat. Add prunes and shallot; cook until prunes are softened, about 2 minutes. Add 2 tablespoons Slivovitz and cook until liquid is evaporated, 2 to 3 minutes. Remove from heat and cool 10 minutes.

Line a baking sheet with parchment paper.

Add prune mixture, flour, 1/2 teaspoon salt and 1/2 teaspoon pepper to bread mixture. Mix well to combine. Form mixture into 30 (1-inch) balls and place on prepared baking sheet.

Bring a large pot of salted water to a gentle boil. In 3 batches, boil gnocchi until cooked through, about 5 minutes. Using a slotted spoon, transfer cooked gnocchi to a plate.

In a large skillet, melt remaining 4 tablespoons butter over medium-high heat. Brown gnocchi on all sides, about 5 minutes. Add pork and 1/4 teaspoon salt; reduce heat to medium-low and cook until pork is just cooked through, 3 to 5 minutes more. Add remaining 3 tablespoons Slivovitz; remove pan from the heat and ignite Slivovitz with a match. Return pan to heat. When flames subside, divide gnocchi among serving bowls. Serve warm.

November 2011

keywords:

pasta

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Comments [1]

Very Tasty! The mixture was a bit too watery though to make smooth balls, perhaps due to the type of bread I was using, so I just added about a 1/5th more bread to firm it up a bit.

Posted: December 22, 2011 07:07 by guillermo