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1
Place potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat.
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2
Cook potatoes, partially covered, until tender, about 35 minutes.
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3
Drain and set aside until cool enough to handle (but not too long: The hotter potatoes are when peeled and riced, the lighter gnocchi will be).
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4
Peel potatoes, then press through a potato ricer onto a clean surface.
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5
Spread in a thin layer to cool completely.
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6
Gather potatoes into a mound, form a well, add egg, salt, and nutmeg, and beat together.
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7
Knead dough, gradually adding about 1 1/2 cups flour, until smooth and slightly sticky.
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8
Roll out dough on a floured surface to 1/4'' thick.
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9
Using a 4'' round cookie cutter or a glass, cut out 30 circles.
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10
Gather scraps together to roll out again, if necessary.
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11
To fill gnocchi, cut plums into 30 3/4'' pieces.
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12
Place a dough circle in palm of your hand, place a piece of plum in center, then sprinkle with 1/2 teaspoons sugar.
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13
Gather dough up and around plum and press to seal, pinching dough together if it tears. Shape into a smooth, even ball, then place on a lightly floured tray.
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14
Repeat with remaining dough and filling.
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15
Melt butter in a large skillet over medium heat.
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16
Add bread crumbs and toast, stirring constantly, until deep golden brown, about 7 minutes.
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17
Remove from heat and add cinnamon and remaining sugar.
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18
Cook gnocchi in small batches (so that they don't touch) in a large pot of boiling water over high heat.
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19
Stir gently to prevent sticking and cook until dough is tender and slightly translucent, about 20 minutes.
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20
Lift gnocchi from boiling water with a slotted spoon, drain well, then roll each in the bread crumbs to coat well.
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21
Arrange on a serving platter and sprinkle with any remaining bread crumbs.
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22
Serve warm.
