250g boiled potatoes
pinch of salt
1 tbsp semolina
1 tsp sugar
Mix the flour with the semolina, salt and sugar. Press the potatoes through a ricer and mix with the flour.
Using a pizza cutter cut into half-inch strips, then cut into 1.5 inch pieces. Roll each between floured hands,
Bring a pot of water to boil with a pinch of salt. Boil the pasta in small bathes.
Meanwhile, brown some breadcrumbs with a little bit of oil stirring constantly. They burn easily. Add some sugar and cinnamon to taste.
When the gnocchi come to the surface of the boiling water, cook for a minute then remove into the caramelized breadcrumbs. Toss to coat.
Serve dusted with powdered sugar and homemade apricot jam.