Gnocchi di Patate Dolci Ripieni di Prugne

Preheat oven to 200°C (400°F). Pierce the Sweet potatoes several times with a fork, then bake for 45-60 minutes, or until very tender. Alternatively, steam them until tender. Once cooked, let them cool slightly, then peel and pass them through a potato ricer or mash thoroughly until completely smooth. Allow the mashed Sweet potatoes to cool completely.

On a clean work surface, combine the cooled mashed Sweet potatoes with 150g of the 00 flour and 2g of Fine sea salt. Knead gently for a few minutes until a soft, pliable dough forms. If the dough is too sticky, add the remaining 00 flour gradually, a tablespoon at a time, until it is manageable but still soft. Do not overwork the dough.

Wash the Fresh plums, halve them, and carefully remove the pits. In a small bowl, combine 50g of Granulated sugar with the Ground cinnamon. Lightly dust the cut side of each plum half with this sugar-cinnamon mixture.