Cut <quantity>7</quantity> medium potatoes in half, keeping the halves together

Make a bed of <quantity>1<unit>Kg</unit></quantity> of coarse salt in a roasting pan and place the potatoes on top

Bake the potatoes at <temperature>180<unit>°C</unit></temperature> for 1h20m until soft

Add <quantity>¾<unit>cup</unit></quantity> of sherry vinegar to a saucepan and bring to a simmer over medium-low heat

Add <quantity>½<unit>cup</unit></quantity> of goji berries and turn off the heat

Cover the pan and let it cool. Reserve in the refrigerator. The pickled goji berries are ready

Remove the skins of the potatoes and pass the flesh through a sieve into a large bowl

Add <quantity>2</quantity> egg yolks and <quantity>1<unit>tsp</unit></quantity> of salt

Add <quantity>1<unit>cup</unit></quantity> of grated parmesan cheese and mix until homogeneous

Add <quantity>1<unit>tbsp</unit></quantity> of squid ink and <quantity>2<unit>tbsp</unit></quantity> of black garlic paste. Mix until fully incorporated

Add <quantity>¾<unit>cup</unit></quantity> of all-purpose flour and mix until just combined

Fill a medium pot with water and bring it to a boil over high heat

On a floured surface, divide the dough into small portions and make <quantity>1<unit>inch</unit></quantity> thick rolls

Cut each roll into <quantity>1<unit>inch</unit></quantity> wide pieces. Roll each piece into a ball

Reduce the heat to low and cook the gnocchi until they float. Transfer to a tray and coat lightly with olive oil

Add <quantity>1<unit>cup</unit></quantity> of heavy cream to a saucepan over low heat

Add <quantity>1<unit>tbsp</unit></quantity> of black garlic paste and <quantity>1<unit>tsp</unit></quantity> of squid ink. Whisk until warm and slightly reduced. Season with salt to taste

Add the gnocchi

Plate the gnocchi and drizzle with the sauce

Top with pickled goji berries to taste. The black gnocchi with pickled goji berry is ready

Enjoy!