Homemade Gnocchi with Chanterelles and Pecorino

First, boil the whole potatoes in their skins until tender. Let them cool, then peel them. Pass them through a potato ricer or mash them well. Add the egg, salt, and flour. The amount of flour is indicative, as it depends on the moisture content of the potatoes. Ideally, use as little flour as possible, but enough so that the dough no longer sticks. Once you have a homogeneous dough, roll it into strips about 1 cm in diameter and cut them into 2 cm pieces. Form small balls and gently press them with a fork to create the characteristic ridges.

While the potatoes are boiling, prepare the sauce. In a pan with olive oil, sauté the finely chopped red onion. Add the sliced garlic and let it turn golden. Cut the chanterelles into smaller pieces (leave the small ones whole). Add them to the pan along with the thyme sprigs and pour in the prosecco. Season with salt and simmer for about 5 minutes, until the mushrooms are tender. Reduce the heat and pour in the cooking cream. Let the sauce reduce by half. Season with salt and pepper, then incorporate half of the finely chopped or grated pecorino cheese.

Boil the gnocchi in salted boiling water for 3-5 minutes, depending on their size (they are ready when they float to the surface). Drain them, drizzle with a little olive oil to prevent sticking, and mix them with the prepared sauce. Serve immediately, sprinkling the remaining pecorino on top and, optionally, a little chili pepper.