Homemade Gnocchi with Chanterelles and Pecorino

First, boil the potatoes whole in their skins until soft. Let them cool and peel them. Mash or press them through a ricer. Add the egg, salt, and flour. The amount of flour is approximate. Each potato can contain a different amount of water, so a different amount of flour may be needed. Generally, it is important 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 ropes about 1 cm in diameter and cut them into 2 cm pieces. Roll them into balls and press them with a fork to create ridges.

While the potatoes are cooking, prepare the sauce. Sauté the finely chopped onion in oil. Add the 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 the thyme sprigs and pour in the Prosecco. Season with salt and simmer together for about 5 minutes until the chanterelles are soft. Reduce the heat and pour in the cream. Let it reduce by half. Season with salt, pepper, chili, and stir in half of the finely grated Pecorino.

Cook 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.