Homemade Gnocchi with Chanterelle Mushrooms and Pecorino

First, boil the potatoes in their skins until tender. Let them cool, then peel and mash or press them. Add the egg, a pinch of salt, and the flour. The amount of flour is approximate and may vary depending on the water content of the potatoes. Make sure to use only as much flour as needed to achieve a non-sticky dough. Form the dough into rods about 1 cm in diameter, cut them into 2 cm pieces, then use a fork to create the characteristic ridged pattern.

While the potatoes are cooking, prepare the sauce. Heat olive oil in a pan and sauté the finely chopped red onion. Add the sliced garlic and let it brown. Cut the chanterelle mushrooms into smaller pieces (leave smaller ones whole), add them to the pan along with the thyme sprigs, then pour in the prosecco. Season with a pinch of salt and simmer for about 5 minutes until the mushrooms soften. Reduce the heat, pour in the cream, and let it thicken by half. Season with pepper and stir in half of the finely chopped pecorino cheese.

Cook the gnocchi in boiling water for 3-5 minutes until they float to the surface. Drain them, drizzle with a little olive oil to prevent sticking, then toss with the prepared sauce. When serving, sprinkle with the remaining pecorino cheese and chili to taste.