Gnocchi alla Sorrentina

Boil the Potatoes in their skins in a large pot of salted water until very tender, about 25-30 minutes. Drain them, peel them while still hot, and pass them through a potato ricer or mash them thoroughly. Spread the riced Potatoes on a clean surface or baking sheet to cool slightly and allow excess moisture to evaporate for about 15 minutes.

On a clean work surface, create a mound with the cooled riced Potatoes. Sprinkle the "00" flour over the Potatoes, make a well in the center, and add the Egg and 3 grams of Fine sea salt. Gently bring the ingredients together with your hands, kneading briefly until a soft, cohesive dough forms. Do not overwork the dough, as this will make the gnocchi tough.

Divide the dough into several portions. Roll each portion into a long rope, about 1.5-2 cm in diameter. Cut the ropes into 2 cm pieces. You can leave the gnocchi plain or gently roll each piece over the tines of a fork or a gnocchi board to create ridges, which will help hold the sauce.