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1
Make the Gnocchi Preheat the oven to 375.
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2
On a rimmed baking sheet, bake the potatoes for 1 hour, until tender; let cool slightly.
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3
Peel the potatoes and pass them through a ricer into a bowl.
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4
Stir in the butter, egg, egg yolk, salt, pepper, nutmeg and 1/2 cup of cheese and let cool.
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5
Make the Gnocchi Lightly dust a baking sheet with flour.
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6
Sprinkle the 1 1/4 cups of flour over the potato mixture and gently knead until the flour is almost incorporated.
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7
Scrape the dough onto a floured work surface and gently knead until smooth.
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8
Divide the dough into 4 equal pieces.
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9
Roll out 1 piece of the dough into a 3/4-inch-thick rope.
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10
Cut the rope into 1-inch pieces and transfer the gnocchi to the prepared baking sheet.
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11
Repeat with the remaining dough.
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12
Roll each gnocchi against the tines of a fork or gnocchi paddle to make ridges.
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13
Cover the gnocchi with plastic wrap and refrigerate until firm, about 20 minutes.
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14
Make the Mushroom Ragu In a very large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil.
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15
Add half of the mushrooms and season with salt and pepper.
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16
Cook over moderately high heat, stirring, until tender and just browned, about 7 minutes.
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17
Add half each of the shallots, garlic and thyme and cook until fragrant, about 3 minutes.
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18
Transfer to a bowl.
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19
In the skillet, melt the remaining 1 tablespoon of butter in the remaining 2 tablespoons of oil and repeat with the remaining mushrooms, shallots, garlic and thyme.
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20
Return all of the mushrooms to the skillet.
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21
Stir in the wine and cook until nearly evaporated, about 2 minutes.
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22
Add the chicken stock and season the ragu with salt and pepper; keep warm over low heat.
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23
Make the Mushroom Ragu Bring a large pot of salted water to a boil.
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24
Add half the gnocchi and simmer over moderately high heat until they rise to the surface, then simmer until cooked through, about 2 minutes longer.
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25
Using a slotted spoon, transfer the gnocchi to warm bowls or a platter.
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26
Cook the remaining gnocchi.
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27
Spoon the ragu over the gnocchi and serve, passing grated cheese at the table.
