INGREDIENTS

INSTRUCTIONS

Boil the whole potatoes until they are soft (about 45 minutes). While
still warm, peel and pass through vegetable mill onto clean pasta
board.  Make well in center of potatoes and sprinkle all over with
flour,  using all the flour. Place egg and salt in center of well and
using a  fork, stir into flour and potatoes, just like making normal
pasta.  Once egg is mixed in, bring dough together, kneading gently
until a  ball is formed. Knead gently another 4 minutes until ball is
dry to  touch.  To make Gnocchi di Susine:  Bring 6 quarts water to
boil and add 2 tablespoons of salt.  Pinch off walnut-sized balls of
gnocchi dough and roll with rolling  pin to form 2-1/2 inch circle of
dough. Place one quarter of plum and  a 1/2 teaspoon sugar on each and
fold dough around plum pieces to  form a package with no tears or rips,
relatively smooth and evenly  coated. Continue until all are finished.
If making pasta ahead cook  and the shock in cold water.  Place gnocchi
in water, 10 at a time, and carefully stir to prevent  sticking to
sides or bottom of pan. Allow to float and continue  cooking for 2
minutes. Meanwhile, melt butter in a 12-inch saute pan  over medium
heat. Add bread crumbs and then add cooked gnocchi and  toss gently to
coat. Serve on a plate and sprinkle with cinnamon.  Yield: 4 servings
Recipe by: Molto Mario MB1D10 Posted to MC-Recipe Digest V1 #593 by
Sue <suechef@sover.net> on May 03, 1997

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