Potato Gnocchi with Wild Mushroom Ragu and Hazelnuts

Food & Wine

serves 6 as a first course or 4 as a main course

Ingredients

gnocchi

• Four 10-ounce baking potatoes
• 2 tablespoons unsalted butter, melted
• 1 large egg, lightly beaten
• 1 large egg yolk, lightly beaten
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper
• Pinch of freshly grated nutmeg
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 1 1/4 cups all-purpose flour

mushroom ragù

• 2 tablespoons unsalted butter
• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds mixed wild mushrooms, such as porcini, morels, oyster and hen-of-the-woods, quartered if large
• Salt
• Freshly ground pepper
• 2 shallots, minced
• 2 garlic cloves, minced
• 1 teaspoon finely chopped thyme
• 1/2 cup dry white wine
• 1/4 cup chicken stock