Potato Gnocchi always remind me of my childhood. My grandmother would make them filled with plums, rolled in cinnamon-sugar breadcrumbs. It was one of my favorite meals and I still remember helping my grandmother roll the potato dough into a log and cutting bite-size pieces with a plastic knife. Making potato-plum gnocchi is not something you can just whip up in minutes – my grandmother always spent hours in the kitchen preparing this dish. The other day I was really craving this recipe but didn’t have the time to spend in the kitchen. I went out, bought the gnocchi and prepared them without the plums for lunch. I had some leftovers which I ate for breakfast the next day. Really, there is no wrong time to eat sweet gnocchi!
1 tbsp Butter
¼ cup Bread Crumbs
1 tsp Sugar
Dash of Cinnamon
In a large pot of boiling water, cook the gnocchi just until they rise to the surface, stirring once, about 2-3 minutes.
Melt butter on low heat in a skillet. Add the bread crumbs, sugar and cinnamon and cook until golden and crisp.
Add gnocchi and roll to coat them with crumbs.