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1
Boil the whole potatoes until they are soft, about 45 minutes.
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2
While still warm, peel the potatoes and pass them through vegetable mill onto clean pasta board.
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3
Make a well in the center of the potatoes and sprinkle all over with the flour, using all the flour.
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4
Place the egg and salt in the center of the well and using a fork, stir into flour and potatoes, just like making normal pasta.
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5
Once the egg is mixed in, bring dough together, kneading gently until a ball is formed.
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6
Knead gently another 4 minutes until ball is dry to the touch.
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7
Divide the dough into 6 large balls.
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8
Roll each ball into 3/4-inch diameter ropes and cut the ropes into 1-inch long pieces.
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9
Flick the pieces off of a fork or along the concave side of a cheese grater to score the sides.
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10
Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute.
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11
Meanwhile, in a medium bowl, combine the ricotta, cocoa, cinnamon, sugar, and a pinch of salt and stir well.
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12
Drain the gnocchi and place them in the bowl with the cocoa mixture.
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13
Toss to coat and remove from the bowl.
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14
Place in a clean serving bowl with the citrus peel and raisins, drizzle with the melted butter and serve immediately.
