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1
If using Italian prune plums, halve them lengthwise and remove the pits.
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2
Fill each cavity with 1/2 teaspoon of the sugar and re-form the plums by pressing the halves together.
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3
If using larger plums, halve them crosswise, remove the pits and cut into 1/2-inch dice.
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4
Toss the diced plums with 1/4 cup of the sugar.
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5
Prepare gnocchi dough according to the recipe without the pepper or cheese.
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6
Bring the water to a boil in a large pot.
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7
Meanwhile, on a flour-dusted surface roll the dough under your palms to form a cylinder 2 inches in diameter and slice into 24 rounds.
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8
Flatten each into a circle 5 inches in diameter.
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9
Place a plum or about 3 tablespoons of the diced plums or 2 tablespoons jam in the center of each dough circle.
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10
Gather the dough up around the filling, enclosing it completely without tearing the dough.
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11
Pat the dough between your hands to seal and even the gnocchi.
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12
Drop gnocchi in the boiling water.
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13
Cook until the dough is tender, stirring gently to prevent sticking, about 8 minutes after they rise to the surface.
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14
Meanwhile, in a medium-size skillet, melt the butter and the bread crumbs and toast until golden brown.
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15
Remove from heat and stir in remaining 1/2 cup sugar and cinnamon.
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16
Transfer to a baking dish.
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17
Remove gnocchi from the water and roll in the bread crumb mixture until all are well coated.
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18
Arrange on a serving plate and sprinkle with remaining crumbs.
