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1
Force the ricotta through a fine sieve into a large bowl.
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2
Add the mascarpone, the pecorino, and the eggs, beating with an electric mixer only until mixture is smooth.
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3
Combine the flour, salt, pepper, and nutmeg and stir them into the ricotta mixture, combining all into a thick paste.
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4
Cover the bowl tightly with plastic wrap and permit it to rest in the refrigerator at least 4 hours, or as long as overnight.
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5
Roll portions of the rested, chilled dough into ropes about 3/4 inch in diameter and 10 inches in length.
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6
Cut the ropes into 1-inch lengths and place them on a tray lined with a clean kitchen towel sprinkled with chestnut flour.
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7
Roll the gnocchi about in the flour.
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8
Repeat the process until all the gnocchi are coated.
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9
Cover the gnocchi with another clean kitchen towel and permit them to dry while you make the sauce.
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10
In a large saute pan over a medium flame, heat the olive oil and cook the garlic until it is transparent, taking care not to color it.
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11
Add the mushrooms, sprinkling with sea salt and generous grindings of pepper.
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12
Toss the mushrooms about in the fat, until they give up their juices.
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13
Add the wine and bring to a quiet simmer.
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14
Cover the pan with a skewed lid and, over a gentle flame, permit the mushrooms to absorb their juices and the wine until they are plumped and soft, about 1/2 hour.
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15
Mince the parsley leaves and stir into the mushrooms.
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16
Cover the pan and let the mushrooms rest for a few minutes while you cook the gnocchi.
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17
In a large pot, bring abundant, sea-salted water to a boil and drop in the gnocchi.
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18
As the gnocchi begin to rise to the surface, remove them with a slotted spoon and place in a warmed, shallow bowl.
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19
When all the gnocchi have been cooked, pour over the barely reheated mushrooms and all their juices and portion onto plates or shallow bowls.
