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1
Bring 6 quarts water to boil and add 2 tablespoons of salt.
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2
Pinch off walnut-sized balls of the gnocchi dough and roll with a rolling pin to form 2 1/2-inch circle of dough.
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3
Place 1/4 of a plum and a 1/2 teaspoon sugar on each and fold dough around plum pieces to form a package without tears or rips, relatively smooth and evenly coated.
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4
Continue until all are finished.
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5
Place the gnocchi in the water, 10 at a time, and carefully stir to prevent sticking to sides or bottom of pan.
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6
Allow to float and continue cooking for 2 minutes.
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7
Meanwhile, melt the butter in a 12-inch saute pan over medium heat.
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8
Add the bread crumbs and then add cooked gnocchi and toss gently to coat.
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9
Serve on a plate and sprinkle with cinnamon.
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10
3 pounds russet potatoes
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11
2 cups all-purpose flour
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12
1 egg, extra large
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13
1 pinch salt
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14
1/2 cup canola oil
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15
Boil the whole potatoes until they are soft (about 45 minutes).
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16
While still warm, peel and pass through vegetable mill onto clean pasta board.
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17
Set 6 quarts of water to boil in a large spaghetti pot.
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18
Set up ice bath with 6 cups ice and 6 cups water near boiling water.
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19
Make well in center of potatoes and sprinkle all over with flour, using all the flour.
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20
Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta.
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21
Once egg is mixed in, bring dough together, kneading gently until a ball is formed.
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22
Knead gently another 4 minutes until ball is dry to touch.
