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
Preparation:
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.
Suggestion:
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.
Preparation:
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.
