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1
Make the potato dough, and keep it covered with a towel.
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2
Be prepared to cut, shape, and cook the gnocchi without delay.
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3
To make the bread-crumb coating, melt the butter in the skillet over medium heat, stir in the bread crumbs, and toast them until golden.
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4
Let cool, then stir in the cup of sugar and the cinnamon.
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5
(I suggest you toast and cool the bread crumbs while the riced potatoes are cooling and drying, before mixing the gnocchi dough.)
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6
Cut the potato dough into eighteen equal pieces.
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7
Flatten each piece into a disk on a lightly floured surface, and drop a generous teaspoon of jam in the center.
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8
Press a prune on the jam, and wrap the dough to enclose it.
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9
Pinch all around the edges to seal the gnoccho, roll it gently into a ball, and put it on a floured tray.
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10
Meanwhile, bring 7 quarts of water with a tablespoon of salt to a rolling boil in the big pot.
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11
Shake excess flour off the gnocchi, and drop them into the water, stir, cover the pot, and return to the boil rapidly.
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12
As the gnocchi rise to the surface, turn and tumble them occasionally so they cook evenly and dont stick to each other.
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13
Boil for 20 minutes, until cooked through.
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14
Lift out the cooked gnocchi with a spider, drain only for a moment, and immediately spill them into the skillet of sugared bread crumbs.
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15
Roll the gnocchi around and around, until theyre coated with crumbs on all surfaces.
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16
Arrange the gnocchi on a platter, and dust the tops with more sugar.
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17
Serve warm or at room temperature.
