Homemade Gnocchi with Chanterelles and Pecorino

First, boil the potatoes in their skins until soft. Let them cool, peel them, and press them through a potato ricer or mash them finely. Add the egg, a pinch of salt, and flour. The amount of flour is a guideline – use as little as possible so that the dough doesn't stick, but just enough to make it pliable. 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.

Cook the gnocchi in boiling salted water for 3–5 minutes until they float to the surface. Drain and drizzle with a little olive oil to prevent them from sticking together.

While the potatoes are cooking, prepare the sauce. Sauté the finely chopped onion in olive oil until translucent. Add the sliced garlic and fry briefly. Add the chanterelles (halve large ones) along with the thyme sprigs to the pan and deglaze with Prosecco. Season with another pinch of salt and simmer for about 5 minutes until the mushrooms are soft.