For the sweet gnocchi with nut crumbs, peel potatoes and press them through the potato ricer. Knead with all the ingredients to a cold dough (be careful to use only a pinch of salt).
Let rest for about 30 minutes. Then form thin rolls and cut down gnocchi diagonally with a knife. Simmer in lightly simmering water for about 20 minutes.
Melt the margarine in a non-stick frying pan and sprinkle in the breadcrumbs and nuts. Sauté gently and then add sugar. Stirring constantly, toast the nut crumbs some more.
Toss the finished sweet gnocchi in the breadcrumbs and you’re done.