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1
Preheat oven to 375 degrees F.
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2
Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes.
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3
(The salt keeps the potatoes from touching the dish and developing a hard spot.)
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4
Cool potatoes until warm, then halve lengthwise and scoop out the flesh.
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5
Pass the flesh through a food mill or ricer, or push it through a coarse sieve.
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6
You should have about 4 cups.
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7
In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg.
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8
Work the mixture with a wooden spoon until smooth.
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9
Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated.
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10
Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn't stick to your hands.
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11
Transfer dough to a work surface and roll into a log about 3 inches in diameter.
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12
Cut the log into 8 equal pieces.
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13
Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks.
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14
Flour the ropes generously, and then cut crosswise at 1/2-inch intervals.
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15
You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is.
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16
Let them dry at room temperature for at least 20 minutes before cooking.
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17
For the sugo:
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18
Heat a large saute pan over high heat.
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19
When hot, add oil, and then sprinkle in the mushrooms.
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20
Don't stir!
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21
Let the mushrooms sizzle and caramelize for 7 to 8 minutes.
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22
Stir and season with salt and pepper.
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23
Add garlic and cook, stirring, for about 1 minute to release its fragrance.
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24
Add the rosemary and shallot and cook for about a minute.
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25
Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated.
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26
Add the broth or water.
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27
Simmer until slightly reduced, 4 to 5 minutes.
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28
Season, to taste, with salt and pepper.
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29
Remove from heat and stir in the butter.
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30
Sprinkle with the parsley and keep warm.
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31
Bring a large pot of salted water to a boil.
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32
Add the gnocchi.
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33
They are usually done about 2 minutes after they float to the surface, but test 1 to be sure.
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34
Lift them out with a skimmer and transfer to a large platter.
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35
Pour the warm sauce over the gnocchi.
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36
Grate Parmesan over the top and serve immediately.
