500 g potatoes
150 g flour
50 g sugar
handful of breadcrumbs
100 g butter
Cook the peeled potatoes in salted water, drain them and mash them twice. Knead a dough made from the mashed potatoes, adding 75 g strong flour and 75 g soft flour. Knead the dough with oil and eggs. Add a half of whole eggs and only egg yolks from the remaining half. Knead the dough twice so that the cooked gnocchi become light.
Sprinkle the stoned plum with sugar and cover it with an appropriate quantity of dough and then form the shape of balls by turning the gnocchi in moistened hands. Cook them in salted boiling water for about ten minutes. When they rise to the top, simmer them for a short while.
Season the gnocchi with breadcrumbs, sautéed in butter. Sprinkle them with sugar, if desired.