Name: Canederli: Fruit (Canederli Dolci)
Yield: Serves 6
Cuisine: Italian
Ingredients: 100 g caster sugar; 12 apricot kernels or bitter almonds (if you can get them, otherwise a teaspoon of almond essence); ½ teaspoon ground cinnamon; 3 tablespoons rum; 50 g butter; 30 g breadcrumbs; 6 ripe apricots/small plums or 12 soft dried prunes or apricots or 12 dates; 500 g floury potatoes (Maris Piper or King Edwards); 1 egg yolk; 1 whole egg; 50 g caster sugar; ½ scant teaspoon cinnamon; 200 g flour, plus plenty for extra rolling; grated zest of 1 small lemon; 100 g marzipan

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

If the idea of a potato dessert seems bizarre, it is suggested you try the recipe below. Delicate and aromatic, and a substantial winter treat, these are a winner…

Ingredients

500 g floury potatoes (Maris Piper or King Edwards)
1 whole egg
1 egg yolk

Method

For the dough, boil the potatoes whole, skins on, until cooked through. Drain, peel with your fingers while still hot, and pass through a mouli or potato ricer. When cool enough to handle, mix in the remaining ingredients. Knead just enough to make an even dough, like that for gnocchi, only stiffer. Do not mix too much or the texture will be unpleasant.