Ingredients for 4: ... for the dough
50g butter, 200 g flour, 60g Parmesan cheese, 800 g potatoes, pinch of salt, 1 egg ...for the filling
300g small prunes, 1 tsp sugar per prune ...for the sauce
150g butter, cinnamon powder. 100g breadcrumbs, sugar
Soak the prunes in warm water then squeeze lightly. Pit the prunes and fill each one with a teaspoon of sugar (or a sugar cube). Do not peel the potatoes and boil in salted water. Peel when still warm then put them through a potato masher. Place on a chopping board and add some butter curls to the potatoes along with the flour, egg, Parmesan cheese and a pinch of salt. Knead together to obtain a soft yet firm dough (add a little warm milk if too hard). Form apricot-sized balls, placing a prune in each one. Cook in boiling salted water and drain when they come to the surface. Melt some butter in a pan and fry the breadcrumbs, sugar and cinnamon until golden. Add the cooked gnocchi and toss in the sauce until well covered. Serve immediately.
When cooked, remove the gnocchi from the boiling water and drop them into cold water to stop them sticking. Toss in the pan with the sauce.
Wash the plums, cut them in half, cover with 40g sugar and set aside. In a bowl cream the remaining butter, sugar and a pinch of salt, add the egg yolks, potato flour and flour a little at a time then the baking powder. Mix the ingredients together well. Whisk the egg whites and add to the mixture, folding in delicately. Put a sheet of baking paper in a baking tin, grease and sprinkle with breadcrumbs. Pour in half the mixture and bake for 10 minutes at 180°C. Remove from the oven and spread the sugared-coated plums on top. Cover these with the remaining cake mixture. Bake for another 50 minutes. Dust the cake with icing sugar and cut into squares.