Canederli: Fruit

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

Canederli Dolci

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

Main course
Winter
Vegetarian

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.