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1
Scrub the potato and put them in a medium pot. Cover with water by 2 inches, add 1 tsp kosher salt, and bring to a boil. Cook until the potato are tender to the center, about 25 minutes. Drain the potato, put back in the pot, and let sit 5 minutes.
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2
Using your hands or a soup spoon, peel the potato. Put into the bowl of a stand mixer fitted with the whisk attachment. Add the butter, 1 pinch of freshly grated nutmeg and 1/2 teaspoon of salt. Beat on medium until the potato is smooth and very fluffy, about 3 minutes.
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3
Switch the whisk for the paddle attachment. Add the flour and put the machine on medium-low. Work the flour in until a dough ball is formed.
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4
Place the dumplings onto a floured sheet pan and continue to make all of the dumplings. They can be covered and chilled for 8 hours or frozen at this point.
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5
When you are ready to cook, bring a wide pot of water up to a boil. Salt generously and add half of the gnocchi. Bring back to a boil. When the gnocchi float, let cook for 30 seconds more and then remove to a serving dish. Bring water back to boil to cook the other half.
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6
In a medium saucepan over medium heat, melt the butter. Add the shallot and sweat until fragrant, about 1 minute. Add the mushrooms and saute until the release their juices and then cook off the juices until the pan is almost dry.
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7
Add the garlic, stirring until fragrant. Then add the cream and reduce by 1/3. Season with porcini salt (or kosher) and lots of cracked black pepper. Stir in half of the parmesan.
