Gnocchi alla Bava

Wash the Potatoes thoroughly and boil them in their skins in a large pot of salted water until very tender, approximately 30-40 minutes depending on size. Drain the Potatoes and, while still hot, peel them.

Pass the hot, peeled Potatoes through a potato ricer or mash them very finely onto a clean work surface. Allow the riced Potatoes to cool slightly for a few minutes to release some steam.

Create a well in the center of the riced Potatoes. Add the 00 flour, Egg yolk, and Fine sea salt into the well. Gently bring the ingredients together, kneading minimally until a soft, cohesive dough forms. Over-kneading will make the gnocchi tough.