Preheat oven to 200°C/180°C fan-forced. Place salt in centre of large baking tray. Place potatoes on top. Bake for 1 hour and 30 minutes or until tender. Set aside for 10 minutes to cool.
Line baking tray with baking paper. Remove and discard skin from potatoes. Using a potato ricer, process potato flesh into a large bowl (see note 2). Set aside to cool for 10 minutes.
Add sea salt, yolks and flour to potato. Using a wooden spoon, stir to combine. Turn dough onto a well-floured surface. Knead gently until smooth. Divide into 4 portions. Roll 1 portion into a 30cmlong log. Using a lightly floured knife, cut into 2cm pieces. Using a lightly floured fork, press each piece to make an indentation. Place on prepared tray. Cover with a clean tea towel. Repeat with remaining portions.
Bring a large saucepan of salted water to the boil over high heat. Add one-third of the gnocchi. Cook for 2 to 3 minutes or until gnocchi rises to surface. Using a slotted spoon, transfer to a large bowl. Cover to keep warm. Repeat with remaining gnocchi. Gently stir in sauce. Serve topped with parmesan.
Note 1: Rock salt draws excess moisture from the potatoes, resulting in lighter, fluffier gnocchi.
Note 2: You could use a fine sieve and a wooden spoon to process potato.
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 165 (50%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||24 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 3g|
|Cholesterol 839.1mg||258 %|
|Sodium 614.6mg||21 %|
|Potassium 107.7mg||3 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 25.4g|
|Protein 14g||20 %|
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Calories per serving: 329
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