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1
Make the gnocchi Preheat the oven to 400.
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2
Bake the potatoes directly on the oven rack for about 1 hour or until tender.
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3
Transfer to a work surface and let cool slightly.
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4
Halve the potatoes lengthwise.
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5
Scoop the flesh into a ricer and rice the potatoes.
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6
Spread the riced potatoes on a work surface and let cool completely.
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7
Discard the skins.
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8
On the work surface, gather the riced potatoes into a loose mound and make a well in the center.
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9
Add the eggs and salt to the well.
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10
Sift the flour on top and, using a bench scraper, mix everything together until a dough forms.
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11
Knead gently until smooth; the dough will be slightly sticky.
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12
Line a baking sheet with wax paper and dust with flour.
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13
On a floured work surface, cut the dough into 8 pieces and roll each piece into a 3/4-inch-thick rope.
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14
Cut each rope into 1-inch lengths.
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15
Roll the gnocchi against the tines of a fork or a gnocchi paddle to make ridges; transfer to the prepared baking sheet.
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16
Make the ragu In a small bowl, blend the butter with the mixed herbs.
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17
Season the herb butter with salt and pepper.
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18
In a very large skillet, heat the olive oil.
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19
Add the sliced fennel and shallots and cook over moderately high heat, stirring, until just starting to soften,3 to 5 minutes.
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20
Add the mushrooms and season with salt and pepper.
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21
Cook over high heat, stirring occasionally, until the mushrooms are browned and tender, about 10 minutes.
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22
Add the wine and cook, stirring, until absorbed, about 2 minutes.
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23
Add the chicken stock and cook over moderate heat, stirring, until the mushrooms are coated in a light sauce, 3 to5 minutes.
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24
Remove from the heat and stir in the herb butter.
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25
Season the ragu with salt and pepper; keep warm.
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26
In a large saucepan of salted simmering water, working in2 batches, cook the gnocchi until they rise to the surface, then simmer until cooked through, 1 to 2 minutes longer.
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27
degrees Using a slotted spoon, transfer to shallow bowls or a platter.
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28
Spoon the ragu over the gnocchi and top with chopped hazelnuts, shredded pecorino and fennel fronds.
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29
Serve right away.
