Place whole potatoes in a large pot with cold salted water. Bring to a boil and cook until tender. Drain.

Peel while still warm. Pass them through a potato ricer onto a wooden board. Spread them out and let steam escape. Warm potatoes mash smoothly. Dry potatoes need less flour.

Do not rush this step.

Make the Dough

Add egg, melted butter, and salt to the potatoes. Sprinkle flour over the mixture.

Mix gently with your hands. Form a soft dough. It should feel smooth and slightly tacky, never sticky.

Do not knead like bread. Overworking the dough makes heavy gnocchi.

Wash and dry the plums. Cut each one open along the seam. Remove the pit.

Place one teaspoon of sugar inside each plum. Add a pinch of cinnamon if you like warmth and spice. Close the plum gently.

Keep them whole if possible. Whole plums create a beautiful surprise when you cut into the dumpling.

Dust your hands with flour.

Take a piece of dough slightly larger than the plum. Flatten it into a disc. Place the plum in the center.

Wrap the dough around the fruit. Seal carefully. Roll gently between your palms to form a smooth ball. The plum must stay completely hidden inside.

Place each dumpling on a floured tray.

Bring a large pot of salted water to a gentle boil.

Lower the dumplings into the water in small batches. Give them space. Do not stir aggressively.

When they float to the surface, cook them for 2 more minutes. Lift them out with a slotted spoon.

Prepare the Breadcrumb Coating

While the gnocchi cook, melt butter in a wide pan.

Add breadcrumbs, sugar, and cinnamon. Toast over medium heat. Stir constantly. The crumbs should turn golden and smell nutty.

Take your time. Properly toasted breadcrumbs give the dish depth and texture.

Add drained gnocchi to the pan. Roll them gently in the breadcrumbs until fully coated.

Serve warm. Sprinkle extra cinnamon sugar on top if you wish.