Potato Gnocchi Stuffed with Prunes

• 1 batch Basic Potato Gnocchi, page 47 (see below for timing of procedure)
• 4 tablespoons butter
• 2 cups fine dry bread crumbs
• 1 cup sugar, plus more for finishing
• 3 teaspoons cinnamon
• 1/2 cup chunky plum jam
• 18 plump, moist pitted prunes (about 5 ounces)
• 1 tablespoon coarse sea salt or kosher salt for boiling
• A large, heavy skillet for the bread-crumb coating
• A wide 8-to-10-quart pot, with a cover, for cooking the stuffed gnocchi

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

batch, butter, bread crumbs, sugar, cinnamon, chunky plum, prunes, salt, a large

Taken from www.epicurious.com/recipes/food/views/potato-gnocchi-stuffed-with-prunes-384254 (may not work)