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1
Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat.
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2
Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash.
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3
Check with a knife to see if potatoes are cooked through and tender (they'll still be a lil hard, you don't want them cooked all the way through).
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4
Once ready drain the potatoes.
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5
When cool enough to handle peel each potato and mash.
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6
Add the 1/2 the flour, 1/2 the Parmesan, both egg yolks, all the nutmeg, thyme, salt and pepper
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7
Mix into a doughy consistency adding more flour as needed.
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8
Transfer dough to a well floured surface.
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9
Roll pieces of the dough into a rope about 1/2-inch in diameter.
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10
With a knife cut the rope into 1/2 to 3/4-inch-long pieces.
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11
Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper.
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12
Place the gnocchi in the refrigerator covered with plastic wrap for 1 hour.
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13
When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes (They will rise to the top when done).
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14
Using a slotted spoon remove gnocchi from pot and place into ice water bath to stop cooking.
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15
For the sauce
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16
In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes.
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17
Add the white wine and reduce by half, about 5 minutes.
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18
Add the cream and gently simmer for another 2 to 5 minutes.
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19
Once the sauce has simmered, add the gnocchi (drain out the cold water)and cook for 2 minutes.
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20
Garnish with fresh parsley and grated Parmesan (Parmesan will give you saltiness).
