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1
In a medium saucepan, cover the potatoes with cold water and bring to a boil.
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2
Reduce the heat to moderate and cook until tender, 45 minutes.
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3
Drain, let cool slightly and peel, then pass through a ricer.
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4
Transfer to a plate and let cool.
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5
Transfer the potatoes to a large bowl and make a well in the center.
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6
Add the egg and salt to the well; stir in the potatoes.
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7
Add 1 cup of the flour; stir until a stiff dough forms.
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8
Transfer the dough to a work surface and quickly knead in the remaining 2 tablespoons of flour until a smooth, firm dough forms.
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9
Add more flour if the dough is not firm or smooth; the less flour you use, the softer the dough will be.
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10
Roll the gnocchi dough into a log and cut it into 16 pieces.
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11
Flatten 1 piece of the dough into a 3-inch round in your palm.
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12
Spoon a scant tablespoon of the preserves into the center of the dough and carefully pinch the seams together, rolling and patting the dough into a ball.
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13
Pinch together any tears and transfer the ball to a large plate dusted with flour.
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14
Repeat with the remaining dough and preserves.
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15
In a large nonstick skillet, melt 4 tablespoons of the butter.
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16
Add the bread crumbs and cook over moderate heat, stirring, until golden and very crisp, about 7 minutes.
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17
Remove from the heat and stir in the sugar and cinnamon.
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18
Transfer the crumbs to a pie plate.
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19
Wipe out the skillet.
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20
In a large pot of boiling water, cook half of the gnocchi just until they rise to the surface, stirring once, 5 minutes.
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21
Using a slotted spoon, transfer them to a large plate and gently pat dry with paper towels.
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22
Repeat with the remaining gnocchi.
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23
Melt the remaining 2 tablespoons of butter in the skillet.
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24
Add the gnocchi and cook over moderately high heat, turning once, until lightly browned, about 4 minutes.
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25
Add the gnocchi to the pie plate and roll to coat them with crumbs.
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26
Transfer to plates and serve at once.
