Prune-Stuffed Gnocchi With Vin Santo Glaze

Ingredients

• 20 pitted prunes
• 2 cups vin santo or Madeira
• 4 ounces foie gras, veins removed
• 4 ounces butter, in pieces
• 1 ½ pounds Idaho (high-starch) potatoes
• 2 cups flour, approximately
• 1 egg
• ⅛ teaspoon grated nutmeg
• Salt and pepper to taste
• 1 big shallot, roughly chopped
• 10 sprigs thyme
• 12 peppercorns
• 12 coriander seeds
• ¼ cup cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    664 calories; 29 grams fat; 15 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 83 grams carbohydrates; 8 grams dietary fiber; 16 grams sugars; 12 grams protein; 113 milligrams cholesterol; 189 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Marinate prunes in wine for at least 3 hours, or up to 24 hours. Meanwhile, combine foie gras and butter with a wooden spoon; wrap in plastic and refrigerate until firm. Boil potatoes, skins on, in water to cover until very soft; cool just until you can handle them, then peel and rice or mash; refrigerate until cool.
2. Put potatoes in a bowl, along with about half the flour, the egg and nutmeg; mix until just combined. Season with salt and pepper. Add enough flour to make a delicate but only slightly sticky dough. Transfer half the dough to a lightly floured work surface; roll out a sheet about 1/8-inch thick. Use a cookie cutter to make 3-inch circles; repeat rolling and cutting with remaining dough until you have about 40 circles.
3. Strain prunes and reserve wine; cut prunes in half. Put a piece of prune in middle of each dough circle, then fold over and seal. Lay each package on a floured surface while you make sauce. (Packages can be refrigerated for a couple hours, or frozen for several days.)
4. About 20 to 30 minutes before you’re ready to eat, bring a large pot of water to a boil and salt it. Put wine in a small saucepan along with shallot, thyme, peppercorns and coriander. Over high heat, reduce mixture to about 1/4 cup, a thick glaze. Add cream, and cook until it reduces slightly, 3 to 5 minutes. Lower heat and use a wooden spoon to beat in a little of the foie gras-butter; as it melts, add a bit more. When it’s all incorporated, put sauce through a strainer to remove herbs and any remaining foie gras veins; keep warm but not hot or it will break. (If it threatens to break, beat in a bit of hot water and it will become smooth again.)
5. Drop pasta a few at a time in boiling water; they’re done when they rise to the top, about 2 minutes later. Drain and keep warm until they’re all cooked. Serve with sauce spooned over.