Gnocchi di patate

Wash the Potatoes thoroughly. Place the whole, unpeeled Potatoes in a large pot and cover with cold water. Add 5 grams of Fine sea salt to the water. Bring to a boil and cook until the Potatoes are very tender when pierced with a fork, about 30-40 minutes depending on size.

Drain the cooked Potatoes and, while still hot, peel them. Pass the hot Potatoes through a potato ricer or mash them very finely with a fork or potato masher onto a clean, lightly floured work surface. Spread them out to allow some steam to escape for a few minutes.

Create a well in the center of the mashed Potatoes. Add the 00 flour, the remaining 5 grams of Fine sea salt, and the Egg into the well. Gently mix the ingredients with your hands, bringing the flour from the outside into the center, until a soft dough forms. Avoid overworking the dough, as this will make the gnocchi tough.