Try something new with this sweet plum jam gnocchi with vanilla bean creme anglaise. It will be your new holiday favorite!
There is nothing I love more than holiday traditions. I love repeating the same joyous rituals with my family each year as we prepare for the holidays. I also love to try and mix things up and try something new each year. I love to try and come up with a unique recipe we can enjoy together to make each year just a little bit dfferent and just that much more memorable. This year, I decided to make my sweet plum jam gnocchi with a vanilla bean creme anglaise.
I know what you are thinking.
I know you are probably about to run far away from my blog never to be found again.
But trust me here. It is a thing. A delicious thing. A thing I promise you will love once you try it.
I did not just come up with sweet gnocchi… it is something my friend’s Italian mother used to make for her during the winter months and it is amazing.
The gnocchi is very lightly sweetened with a bit of sugar and cinnamon, and filled with jam. Then a velvety creme anglaise is poured on top with fresh berries and a light crumble on top for some crunch. It’s glorious!
The gnocchi paired with the creme anglaise ends up taking on a bit of a tapioca texture and flavor which I love. The jam and fruit add even more sweetness and freshness to the dish and the crumble on top is absolutely necessary to give you an even more satisfying mouthfeel.
Who knew you could work with potatoes like that, right? Well I decided I needed to try my hand at making this sweet plum jam gnocchi at home to see if it could come out as nicely as hers. And it did. In fact, it was so much more simple than I thought it would ever be. My biggest tip is to use Yukon golden potatoes. They have a nuttiness that really works here in this recipe. And if you don’t have a potato ricer, no problem! I don’t have one either. You can actually use a cheese grater to “rice” your potatoes.
- 1 lbs potatos (I prefer Yukon Golden potatoes here)
- 1 large egg, beaten
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1 cup, plus 2 tablespoons all-purpose flour
- ¾ cup plum jam (or any jam of your choosing)
- 4 tablespoons unsalted butter
- 2 tablespoons unsalted butter
- ½ cup graham cracker crumbs
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
- 6 tablespoons sugar, divided
- 2 cups whole milk
- 6 large egg yolks
- pinch of salt
- 2 teaspoons vanilla extract
- berries for garnish
- Boil the potoatoes whole and unpeeled until they are soft and tender - about 45 minutes. Drain and set aside until cool enough to touch. Remove the peel and process through a potato riser or a cheese grater. Allow to cool to room temperature.
- Place the potatoes on a lightly floured surface and create a well in the middle and fill with the egg, salt, sugar, and cinnamon. Mix until combined. Create another well and place the flour inside. Mix in thr flour until a stiff dough forms. It should be tacky, but still smooth and firm.
- Roll the gnocchi into a log (I put it into two logs to fit my marble slab) and cut into 16 pieces.
- Flatten one piece and place a scant tablespoon of the plum jam in the middle. Fold the dough over the jam and pinch the edges shut. Gently roll smooth. Repeat with the remaining dough. Set aside.
- In a skillet, melt the butter, then add the graham cracker crumbs, sugar, and cinnamon. Cook, stirring frequently until the graham cracker crumbs are crisp. Take out of the skillet and set aside.
- In a sauce pan mix together two tablespoons of sugar and the milk over medium heat until the milk is steaming, but not boiling.
- In a small bowl, mix together the remaining sugar and the yolks, plus the salt until light in color. Slowly add ⅓ of the steaming milk in the yolk mixture while whisking the yolks constantly. Slowly begin pouring the egg mixture into the saucepan with the rest of the milk, while constantly stirring the milk mixture, turn down the heat to medium-low. Stir the mixture constantly until the mixture thickens slightly. You can test if the anglaise is ready by dipping a wooden spoon in the mixture and then running your finger down the back of the spoon. You should see a trail where your finger was. Stir in the vanilla extract and set aside.
- Boil the gnocchi for about 5 minutes, then remove and pat dry. Melt the 4 tablespoons of butter in your skillet and lightly cook the gnocchi on all sides. Place the gnocchi on a dish and cover with the warm creme anglaise and crumbs. Top with fresh berries if desired.
This post is a sponsored conversation with The United States Potato Board (USPB). As always, all thoughts and opinions are entirely my own! Thank you for supporting A Cookie Named Desire!