Homemade Gnocchi with Chanterelles and Pecorino

INSTRUCTIONS

• 1
  First, cook the potatoes whole in their skins until soft. Let them cool and peel them. Pass them through a ricer or mash them. Add the egg, salt, and flour. The amount of flour is approximate. Each potato may contain a different amount of water, so a different amount of flour is needed. Generally, it is necessary to ensure that there is as little flour as possible, but at the same time, the gnocchi do not stick. Once you have a non-sticky dough, roll out several rolls about 1 cm in diameter and cut them into 2 cm pieces. Roll them into balls and flatten them with a fork into a roll with fork stripe impressions.
• 2
  While the potatoes are cooking, prepare the sauce. Sauté finely chopped onion in oil. Add sliced garlic and let it turn golden. Cut the chanterelles into smaller pieces, leaving the small ones whole. Add them to the pan along with sprigs of thyme and pour in the prosecco. Salt and simmer together for about 5 minutes until the chanterelles are soft. Reduce the heat and add the cream. Let it reduce by half. Season with salt, pepper, chili, and stir in half of the finely chopped pecorino.
• 3
  Boil the gnocchi in boiling water for 3-5 minutes depending on their size. Then drizzle them with olive oil to prevent sticking and mix with the prepared sauce. Serve sprinkled with chili and pecorino.