Homemade Gnocchi with Chanterelles and Pecorino

First, boil the potatoes whole with their skins until soft. Let cool, peel, and press through a potato ricer or mash finely. Add egg, a pinch of salt, and flour. The amount of flour is a guideline – more or less may be needed depending on the potato variety. The dough should no longer be sticky, but contain as little flour as possible. Form the dough into rolls (approx. 1 cm diameter) and cut into 2 cm long pieces. Roll into balls and gently press with a fork to create the typical ridged pattern.

While the potatoes are cooking, prepare the sauce. Sauté finely chopped onion in olive oil. Slice the garlic, add, and let it turn golden brown. Clean the chanterelles, halve larger ones. Add them to the pan along with the thyme sprigs and deglaze with Prosecco. Add the second pinch of salt and simmer for approx. 5 minutes until the chanterelles are soft. Reduce heat, add cream, and let it reduce by half. Season with pepper and chili to taste. Stir in half of the finely grated Pecorino. In a separate pan, crisp up the pancetta cubes.

Cook the gnocchi in boiling salted water for 3–5 minutes (until they float to the surface). Drain, drizzle briefly with a little olive oil, and mix with the sauce. Serve sprinkled with crispy pancetta, the remaining Pecorino, and chili to taste.