A Balkan-inspired dessert with a modern twist

Imagine the flavors of traditional Balkan knedle sa šljivama, transformed into a beautiful plated dessert.

Instead of wrapping whole plums inside potato dumplings, this deconstructed version separates all those delicious elements: soft potato njoki, warm glossy plum compote, crunchy toasted Plazma and hazelnuts, creamy vanilla ice cream, and a little fresh mint.

The result is my playful “Balkan Plum Split” — nostalgic Balkan flavors presented in a completely new way.

The Plazma-hazelnut coating adds a wonderful caramelized crunch to the soft potato njoki, while the warm plum compote melts into the cold vanilla ice cream.

It is comforting, familiar and completely different at the same time.

Recipe note: This is a modern, deconstructed dessert inspired by Balkan knedle sa šljivama. It is not intended to be a traditional preparation.

Why the Potato Matters

The potato is the foundation of this dessert, so choosing the right potato makes a big difference.

Use a floury, starchy potato rather than a waxy variety. Starchy potatoes contain less moisture and require less flour, which helps produce softer, lighter njoki.

For the best texture, boil the potatoes in their skins, then peel and rice them while they are still hot.

Ricing the potatoes creates fine, fluffy strands and allows steam to escape. This helps prevent excess moisture from being trapped in the potato mixture.

Once the potatoes have cooled to warm, add the egg, butter and salt, followed by the flour.

The goal is a soft dough that comes together quickly. Avoid excessive kneading because developing too much gluten can make potato njoki dense and rubbery.

Ingredients

For the Plum Compote

500 g fresh plums, pitted and quartered
3 tbsp granulated sugar, adjusted to the sweetness of the plums
1 tsp vanilla extract
or 1 packet vanilla sugar
½ tsp cinnamon
2 tbsp rum or dark fruit liqueur, optional
1 tbsp butter

For the Potato Njoki Dough

500 g floury/starchy potatoes, measured after peeling
250–300 g all-purpose flour, plus extra for dusting
1 large egg
1 tbsp melted butter
Pinch of salt

For the Plazma-Hazelnut Crunch

80 g ground Plazma Keks
50 g toasted hazelnuts, finely chopped or ground
50 g butter
1 tbsp brown sugar, optional

For Serving

Vanilla ice cream
Fresh mint leaves

How to Make Deconstructed Balkan Plum Gnocchi

1. Make the Plazma-Hazelnut Crunch

Melt the butter in a pan over medium heat.

Add the ground Plazma and toasted hazelnuts.

Stir constantly for 1–2 minutes, until the mixture becomes fragrant and lightly golden.

Add brown sugar and stir briefly. (When heated, brown sugar will enhance sweetness with warm, caramel‑like notes and add depth)

Transfer to a bowl and set aside.

2. Prepare the Potato Dough

Boil the potatoes in their skins until completely fork-tender.

Peel them while hot and immediately rice them into a large bowl or onto a clean work surface.

Allow the riced potatoes to cool until warm rather than hot.

Add the melted butter, egg and a pinch of salt.

Mix gently.

Start with about 250 g of flour and gradually add more only if necessary.

Bring the mixture together gently until a soft dough forms.

Do not over-knead.

The dough should feel soft and slightly tacky but should still hold together.

3. Shape the Njoki

Lightly flour your work surface.

Divide the dough into portions and gently roll each portion into a rope approximately 2 cm thick.

Cut into small, bite-sized pieces.

You don’t need to make perfect traditional gnocchi shapes. For this deconstructed dessert, small rustic pillows work beautifully.

4. Cook the Njoki

Bring a large pot of salted water to a gentle boil.

Add the njoki in batches if necessary.

Once they float to the surface, cook for approximately 1 more minute.

Remove them with a slotted spoon.

Transfer them directly into the bowl with the Plazma-hazelnut crunch.

Toss gently until coated.

Shortcut Option: Store-Bought Gnocchi

Short on time? You can absolutely use store-bought potato gnocchi for this recipe. Cook the gnocchi according to the package directions, then drain well and gently toss them with the toasted Plazma-hazelnut mixture while they are still warm. Continue with the recipe as directed.

For the best result, choose plain potato gnocchi rather than flavored or filled varieties.

5. Make the Glossy Plum Compote

Melt the butter in a wide pan over medium heat.

Add the sugar and allow it to melt slightly.

Add the quartered plums, cinnamon and vanilla.

Cook for 8–10 minutes, stirring gently, until the plums soften and create a thick, glossy sauce while still retaining some shape.

Add the rum at the very end, if using.

Allow it to bubble for about 30 seconds, then remove from the heat.

How to Assemble the “Balkan Plum Split”

The Base

Spoon a generous layer of warm plum compote across the bottom of a Banana Split dish or shallow serving bowl.

The Stars

Arrange 6–8 Plazma-hazelnut-coated njoki neatly through the center of the dish.

The Scoops

Add two small scoops of vanilla ice cream.

The Finale

Drizzle a little of the warm plum sauce over the ice cream.

Finish with a fresh mint leaf.

Serve immediately while the contrast between the warm plum sauce, crunchy njoki and cold vanilla ice cream is at its best.

Serving Suggestions

Serve immediately after assembly.
Use vanilla ice cream for the classic flavor combination.
Add the mint just before serving for freshness and color.
Serve in individual glass dessert dishes for the best presentation.
For a dinner-party presentation, prepare the components ahead and assemble just before serving.

Storage

The plum compote can be refrigerated in an airtight container for up to 3–4 days.

The Plazma-hazelnut crunch can be stored separately in an airtight container for several days.

Cooked njoki are best served immediately, but leftovers can be refrigerated for up to 2 days.

For the best texture, store all components separately and assemble just before serving.

Variations & Substitutions

No Plazma?

Use another finely ground Balkan-style tea biscuit or plain sweet biscuit.

No Hazelnuts?

Walnuts or almonds would work beautifully.

Alcohol-Free

Simply omit the rum or fruit liqueur.

Sweeter Plums

Reduce the sugar in the compote if your plums are naturally very sweet.

More Traditional Inspiration

For a closer connection to classic knedle sa šljivama, use the same potato dough concept but serve the cooked dumplings with plum sauce and toasted buttery breadcrumbs.

Frequently Asked Questions

Can I use waxy potatoes?

You can, but they are not ideal. Waxy potatoes contain more moisture and can require more flour, resulting in heavier njoki.

Why do I need to rice the potatoes while they are hot?

Hot potatoes release steam more easily. Ricing them while hot creates a fluffy texture and allows excess moisture to escape before the flour is added.

Can I use a potato masher instead of a ricer?

Yes, but a ricer gives the smoothest and lightest texture. If using a masher, mash the potatoes very thoroughly to ensure there are no lumps.

Why shouldn’t I add all the flour at once?

Potatoes vary in moisture. Starting with less flour lets you adjust the dough based on its texture rather than automatically adding too much.

Why did my njoki become dense?

The most common reasons are potatoes with too much moisture, too much flour, or overworking the dough.

How do I know when the dough is ready?

It should be soft, smooth and slightly tacky without being wet or excessively sticky. It should hold its shape when rolled.

Why do the njoki float?

As they cook, the trapped air and steam inside the dough make the pieces less dense. Once they float, they are nearly cooked.

This Deconstructed Balkan Plum Gnocchi takes the nostalgic flavors of knedle sa šljivama and gives them a completely new presentation.

Soft potato njoki, warm cinnamon-scented plums, crunchy Plazma and toasted hazelnuts, creamy vanilla ice cream and fresh mint come together in one unforgettable dessert.

It is a little bit traditional, a little bit modern, and completely Balkan.

Dekonstruisani balkanske knedle sa šljivama – moderni “Plum Split” sa Plazmom i lešnicima

Balkanski ukusi u modernom izdanju

Zamislite ukuse tradicionalnih knedli sa šljivama, ali predstavljene na potpuno drugačiji način.

Umesto da šljivu umotamo u krompirovo testo, ovde razdvajamo sve elemente i serviramo ih zajedno: mekane krompir njoke, topli sjajni sos od šljiva, hrskavu Plazmu sa tostiranim lešnicima, kremasti sladoled od vanile i malo sveže nane.

Tako nastaje moj moderni “Balkan Plum Split” — poznati balkanski ukusi u potpuno novom obliku.

Plazma i lešnici daju njokama divnu hrskavu teksturu, dok se topli sos od šljiva topi preko hladnog sladoleda od vanile.

Rezultat je jednostavan, nostalgičan i veoma efektan desert.

Napomena: Ovo je moderna, dekonstruisana verzija inspirisana tradicionalnim balkanskim knedlama sa šljivama. Nije zamišljena kao tradicionalni recept.

Zašto je krompir toliko važan?

Za ovaj recept najbolji je brašnasti, skrobni krompir, a ne voštani krompir.

Skrobni krompir sadrži manje vode i omogućava da koristimo manje brašna, što daje mekše i laganije njoke.

Najbolje je da krompir skuvate u ljusci, a zatim ga oljuštite i protisnete dok je još vruć.

Protičenjem krompira kroz presu dok je vruć omogućavamo pari da izađe. Tako se sprečava zadržavanje viška vlage u krompiru i kasnije u testu.

Kada se krompir malo prohladi, dodaju se jaje, puter, so i brašno.

Cilj je da dobijemo meko testo koje se brzo formira. Previše mešenja razvija gluten i može da napravi teške i gumene njoke.

Sastojci

Za sos od šljiva

500 g svežih šljiva, očišćenih od koštica i isečenih na četvrtine
3 kašike šećera, prema slatkoći šljiva
1 kašičica ekstrakta vanile
ili 1 kesica vanilin šećera
½ kašičice cimeta
2 kašike ruma ili tamnog likera od voća, opciono
1 kašika putera

Za krompir njoke

500 g brašnastog/skrobnoga krompira, izmerenog nakon ljuštenja
250–300 g glatkog brašna, plus malo za posipanje
1 veliko jaje
1 kašika otopljenog putera
prstohvat soli

Za Plazma-hrskavicu sa lešnicima

80 g mlevene Plazme
50 g tostiranih lešnika, sitno seckanih ili mlevenih
50 g putera
1 kašika smeđeg šećera, opciono

Za serviranje

sladoled od vanile
sveža nana

Priprema

1. Pripremite Plazmu sa lešnicima

Otopite puter u tiganju na srednjoj temperaturi.

Ako koristite Dodajte mlevenu Plazmu i tostirane lešnike.

Pržite uz stalno mešanje 1–2 minuta, dok smesa ne zamiriše i blago ne porumeni.

Dodajte smeđi šećer i kratko promešajte.

Prebacite u činiju i ostavite sa strane.

2. Pripremite testo za njoke

Krompir skuvajte u ljusci dok potpuno ne omekša.

Oljuštite ga dok je vruć i odmah protisnite kroz presu za krompir.

Rasporedite krompir i ostavite da se prohladi dok ne bude topao, ali ne vruć.

Dodajte otopljeni puter, jaje i prstohvat soli.

Lagano promešajte.

Dodajte prvo oko 250 g brašna, pa po potrebi postepeno dodajte još.

Lagano sjedinite testo dok ne dobijete meku masu.

Nemojte dugo mesiti inace ce testo da bude zilavo.

Testo treba da bude meko i blago lepljivo, ali da može da zadrži oblik.

3. Oblikujte njoke

Lagano pobrašnite radnu površinu.

Podelite testo na nekoliko delova.

Svaki deo nežno razvucite u valjak debljine oko 2 cm.

Isecite na male komade.

Nema potrebe da budu savršeno oblikovani — za ovaj dekonstruisani desert mali, rustični komadi izgledaju odlično.

4. Skuvajte njoke

U većem loncu zagrejte posoljenu vodu do laganog ključanja.

Ubacite njoke, po potrebi u nekoliko tura.

Kada isplivaju na površinu, kuvajte ih još oko 1 minut.

Izvadite ih šupljikavom kašikom.

Odmah ih prebacite u činiju sa Plazmom i lešnicima.

Nežno promešajte da se svaki komad obloži.

Brža opcija: Kupovne njoke

Ako nemate vremena da pravite domaće njoke, slobodno možete koristiti kupovne krompir njoke. Skuvajte ih prema uputstvu sa pakovanja, dobro ocedite i dok su još tople nežno ih pomešajte sa tostiranom Plazmom i lešnicima. Nastavite sa receptom prema uputstvu.

Za najbolji rezultat koristite obične krompir njoke, bez dodatnih ukusa ili punjenja.

5. Pripremite sos od šljiva

U širokom tiganju otopite puter na srednjoj temperaturi.

Dodajte šećer i ostavite kratko da počne da se topi.

Dodajte šljive, cimet i vanilu.

Kuvajte 8–10 minuta, uz povremeno nežno mešanje, dok šljive ne omekšaju i naprave gust, sjajan sos, ali i dalje zadrže deo svog oblika.

Na kraju dodajte rum, ako ga koristite.

Ostavite da provri oko 30 sekundi, pa sklonite sa šporeta.

Kako složiti “Balkan Plum Split”

Osnova

Na dno staklene posude za desert sipajte sloj toplog, sjajnog sosa od šljiva.

Glavne zvezde

Po sredini poređajte 6–8 njoka obloženih Plazmom i lešnicima.

Sladoled

Dodajte dve male kugle sladoleda od vanile.

Završni sloj

Prelijte sladoled sa malo toplog sosa od šljiva.

Ukrasite svežim listićem nane.

Poslužite odmah.

Saveti za serviranje

Najbolje je servirati desert odmah nakon slaganja.
Sladoled od vanile daje najbolji kontrast toplim šljivama.
Nadu dodajte neposredno pre serviranja.
Staklene posude posebno lepo ističu slojeve.
Za goste možete unapred pripremiti sve komponente i složiti desert neposredno pre serviranja.

Čuvanje

Sos od šljiva čuvajte u zatvorenoj posudi u frižideru do 3–4 dana.

Plazmu sa lešnicima čuvajte odvojeno u dobro zatvorenoj posudi nekoliko dana.

Skuvane njoke su najbolje odmah nakon kuvanja, ali se mogu čuvati u frižideru do 2 dana.

Najbolje je sve komponente čuvati odvojeno i desert složiti neposredno pre serviranja.

Česta pitanja

Koji krompir je najbolji?

Najbolji je brašnasti, skrobni krompir. Voštani krompir sadrži više vlage i može zahtevati više brašna, zbog čega njoke mogu postati teške.

Zašto krompir treba protisnuti dok je vruć?

Zato što se tada para lakše oslobađa. Krompir postaje lagan i rastresit, a višak vlage izlazi pre nego što dodamo brašno.

Da li mogu koristiti običnu gnječilicu?

Možete, ali presa za krompir daje mnogo finiju i vazdušastiju teksturu.

Zašto ne treba odmah dodati svo brašno?

Krompir nema uvek istu količinu vlage. Zato je bolje početi sa manjom količinom brašna i dodavati samo koliko je potrebno.

Zašto su njoke ispale tvrde?

Najčešći razlozi su previše brašna, krompir sa previše vlage ili predugo mešenje testa.

Kako znam da je testo spremno?

Treba da bude meko, glatko i blago lepljivo, ali ne mokro. Kada ga oblikujete u valjak, treba da zadrži oblik.