Apricot-Filled Dessert Gnocchi with Cinnamon-Sugar Crumbs
"Nonna Rosa would make gnocchi to accompany game, rabbit or venison, but as a special treat for the children, she'd set aside some dough and make this sweet version with marmalade or prunes," says Lidia Bastianich, owner of Felidia in New York City. Bastianich and her family moved to America in 1958, but her memories of her grandmother's kitchen in Istria, Italy--now part of Croatia and Slovenia--are vivid. She recalls eating these gnocchi when they were still hot from the skillet, the marmalade squirting out when she cut into them, and also helping her nonna make the dish for Sunday lunch: "I was so little that my elbows barely reached the table." Now Bastianich's own grandchildren sit at her table, learning the same recipes that she learned 50 years ago.