12 ready-to-eat prunes 20 g/ 3/4 oz sugar, plus extra for sprinkling
1 kg/2 1/4 lb potatoes 200 g/7 oz plain flour 1 egg
40 g/1/2 oz butter 4 tablespoons breadcrumbs pinch of ground cinnamon


1.This regional recipe is traditionally made with fresh plums, blanched for 5-7 minutes, then split, stoned, stuffed with half a sugar cube and put back into shape again.
2.However, when plums are out of season, prunes are often used. Split the prunes and remove the stones, if this has not already been done, and fill the cavity with a pinch of sugar.
3.Cook the potatoes in lightly salted, boiling water for 25 minutes until tender, then mash while still hot. Spoon into a mound on a work surface, add the flour, egg and a pinch of salt and knead to a smooth dough.
4.Make 12 egg-sized gnocchi and press a prune into each one. Bring a large pan of lightly salted water to the boil, add the gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface.
5.Meanwhile, melt the butter in a small frying pan, add the breadcrumbs, cinnamon and a sprinkling of sugar and cook, stirring frequently, until golden. Place the gnocchi on a warm serving dish and garnish with the breadcrumbs.

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