Prune-Stuffed Gnocchi With Vin Santo Glaze

Preparation

1. Step 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. Step 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 ⅛-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. Step 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. Step 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 ¼ 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. Step 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.