Bloody Butcher Polenta Bowl

 Gnocchi di mele /Apple gnocchi

Gnocchi di mele are meant to be a dinner food.  Nearly all the sweetness comes from the apples and raisins.  Only a small amount of cinnamon and sugar is sprinkled on the top when the cooking is complete.  

Ingredients

1 kg potatoes
250 g flour
2 apples
1 egg
Raisins (a small handful)
Butter
Breadcrumbs

Scrub, peel and cut the potatoes into small pieces.  Boil until tender.  Drain and mash potatoes.  Allow to cool.

Soak raisens in boiling water for about 5 minutes.  Drain and pat dry with a paper towel.  Peel and dice the apples. 

Add 1 egg and 250 grams of flour to the cooled mashed potatoes and mix until a soft dough forms.  Gnocchi do should not be kneaded. 

Use a spoon to scoop a generous amount of dough into your hand (about the size of a small clementine)  Flatten the dough and place 3 or 4 pieces of diced apple and 2 raisins in the center.  Bring the dough up around the apples and raisins and seal the ball.  Set aside and continue making these until you have used all of your dough. 

Cook in a large pan of salted boiling water.  Do not crowd the gnocchi, be sure each has enough space.  You will need to work in batches.  Once the gnocchi float to the top of the water, cook for an additional two minutes.

Melt about 4 tablespoons of butter in a frying pan.  Add about ¼ cup of bread crumbs and fry until golden brown.   

 When the gnocchi are done cooking remove from the boiling water with a slotted spoon and place directly into the frying pan with the toasted breadcrumbs and butter.  Cook for a minute or two on each side.  

Plate the gnocchi and sprinkle with cinnamon sugar.