Seal the potatoes individually with aluminum foil and bake them on a baking sheet on a bed of coarse salt for 1 hour at 200°C, then mash them while still hot.

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Evenly mix in a bowl, mashed potatoes, melted butter, Pecorino Sardo Maturo DOP, flour and egg yolk, then season with salt, pepper and nutmeg and let rest for 15 minutes.

In a small saucepan, melt some Moliterno al Vino, cut into small pieces, with the cream and shape a nice fluid cream with a shiny violet color.

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Shape the gnocchi from the rested dough, by using flour, making uniform balls and cook them first in boiling water for a few minutes and then sauté them in a pan with a drizzle of evo oil.

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Chop the remaining Moliterno al Vino into thin slices of 2 inches and set aside.

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Serve warm with a garnish of wild fennel.