× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel

Plum Jam Filled Gnocchi & Creme Angalise

This delicious potato gnocchi is filled with a plum jam and served with crème anglaise and a crumble topping. A delightful dessert.

Share this

Print Recipe
Potato Type: Yellow
Prep Method: BoiledPan Fried



Prep Time

30 Mins

Cook Time

5 Mins


Serves 8


This delicious potato gnocchi is filled with a plum jam and served with crème anglaise and a crumble topping. A delightful dessert.


  • 1 lbs yellow potatoes
  • 1 large egg, beaten
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 cup, plus 2 tablespoons all-purpose flour
  • ¾ cup plum jam (or any jam of your choosing)
  • 4 tablespoons unsalted butter

For the Crumb Topping

  • 2 tablespoons unsalted butter
  • ½ cup graham cracker crumbs
  • 1 tablespoon sugar
  • ¼ teaspoon cinnamon

For the Creme Anglaise

  • 6 tablespoons sugar, divided
  • 2 cups whole milk
  • 6 large egg yolks
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • Berries for garnish


  1. Boil the potatoes whole and unpeeled until they are soft and tender – about 45 minutes. Drain and set aside until cool enough to touch. Remove the peel and process through a potato ricer or a cheese grater. Allow to cool to room temperature.
  2. Place the potatoes on a lightly floured surface and create a well in the middle and fill with the egg, salt, sugar, and cinnamon. Mix until combined. Create another well and place the flour inside. Mix in the flour until a stiff dough forms. It should be tacky, but still smooth and firm.
  3. Roll the gnocchi into a log (I put it into two logs to fit my marble slab) and cut into 16 pieces.
  4. Flatten one piece and place a scant tablespoon of the plum jam in the middle. Fold the dough over the jam and pinch the edges shut. Gently roll smooth. Repeat with the remaining dough. Set aside.
  5. In a skillet, melt the butter, then add the graham cracker crumbs, sugar, and cinnamon. Cook, stirring frequently until the graham cracker crumbs are crisp. Take out of the skillet and set aside.
  6. In a sauce pan mix together two tablespoons of sugar and the milk over medium heat until the milk is steaming, but not boiling.
  7. In a small bowl, mix together the remaining sugar and the yolks, plus the salt until light in color. Slowly add 1/3 of the steaming milk in the yolk mixture while whisking the yolks constantly. Slowly begin pouring the egg mixture into the saucepan with the rest of the milk, while constantly stirring the milk mixture, turn down the heat to medium-low. Stir the mixture constantly until the mixture thickens slightly. You can test if the anglaise is ready by dipping a wooden spoon in the mixture and then running your finger down the back of the spoon. You should see a trail where your finger was. Stir in the vanilla extract and set aside.
  8. Boil the gnocchi for about 5 minutes, then remove and pat dry. Melt the 4 tablespoons of butter in your skillet and lightly cook the gnocchi on all sides. Place the gnocchi on a dish and cover with the warm creme anglaise and crumbs. Top with fresh berries if desired.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

















Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up