Preheat oven to 400 degrees. Wrap potatoes in foil, pierce with a fork.  Bake potatoes for about an hour, until a knife easily pushes through. Cut lengthwise and open up to cool for 10-15 minutes. Scrape inside of potatoes out of the skins and place in a bowl. Discard skins.

Add salt, cinnamon, and egg. Stir together until incorporated.

Begin folding in flour the until well combined. Continue adding flour until dough ball has most of its stickiness.

Taste the dough to make sure it has enough salt/cinnamon. Add more if desired.

Turn the dough ball out onto a floured surface. Knead it into a tighter ball.

Cut it into four smaller pieces and set to the side.

Begin rolling each quarter into a long tube. Sprinkle with flour if needed to keep from sticking. Try to roll it out in a tube that is about as thick as your finger; if it keeps breaking just roll as thin as you can and pinch back together.

Cut the tube into little nubs and set aside.

Bring a pot of water to a boil. Add the gnocchi to the boiling water and boil for about 5 minutes, until they float to the top of the water. Don’t overcrowd the pot - work in batches if you need to.

Remove the gnocchi from the water with a strainer and drop into an ice water bath to stop the cooking. Let sit for 2 minutes and then remove to a separate container.

Next, heat a large skillet over med-high heat. Add the olive oil, butter, rosemary, and gnocchi and saute for a few minutes, until they become golden.

Serve with steamed green beans and sliced apples.