Gnocchi Recipe

Cook the Potatoes

Boil the potatoes in salted water until fork-tender. Drain and let cool slightly. Peel and mash until smooth.

Make the Dough

In a large bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a soft dough forms.

Shape the Gnocchi

Turn the dough onto a floured surface and roll into ropes about 1/2 inch thick. Cut into 1-inch pieces and shape each piece with a fork.

Sauté the Aromatics

In a skillet, heat olive oil over medium heat. Add shallots and garlic, sauté until fragrant.

Cook the Mushrooms

Add the mixed mushrooms and cook until they release their moisture and are browned.

Add Tomatoes and Wine

Stir in crushed tomatoes, red wine, oregano, salt, and pepper. Simmer for 20 minutes until thickened.

Make the Cream

In a saucepan, heat heavy cream over medium-low heat. Stir in grated Parmesan until melted and smooth. Season with salt.

Cook the Gnocchi

Boil a pot of salted water. Add gnocchi, cooking until they float to the top, about 2-3 minutes. Drain.

Serve the Dish

Plate the gnocchi, top with wild mushroom bolognese, drizzle with Parmesan cream, and sprinkle with pecorino and parsley.