Preparation / Directions:
Boil the potatoes in medium-sized saucepan with the salted water until very soft, about 45 minutes, depending on size. Peel the po- tatoes and pass them through a potato ricer, using the disc with the smallest holes, onto a board.Arrange potatoes in a mound, make a well, let rest until cool, about 20 minutes.
Prepare the plums. If using fresh, pit them by cutting open on one side and pulling out pit. If using dried, poke them open. Put 1/8 teaspoon sugar in the whole left by the pit. Close again, and let stand until needed.
Put the eggs, salt, butter,semolina flour in potato well and use a fork to mix ingredients. Then use your hand to knead the dough, incorporating 1/2 cup the all-purpose flour. Cut the dough into 4 pieces, using your fingers and a little flour, roll each piece into a cord about 1-inch thick. Cut each cord into 8 pieces, with your fingers press each piece a disc less than 1/2-inch thick. Place a plum in center of each disc and wrap it with the dough. When all plums are ready, bring a very wide pot full of cold water to a boil. Add coarse-salt to taste, then add plums and simmer 2 minutes. Meanwhile, put a large skillet with the butter over medium heat, when butter is completely melted, add bread crumbs, cinnamon, and sugar. Transfer the gnocchi to the skillet and saute for 30 seconds until they are all coated with butter mixture. Serve with the skillet, pouring some of the sauce over each serving. Makes 6 to 8 servings.
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