Gnocchi with Duck Ragù & Porcini Mushrooms

Ingredients

• 100 gm parmesan, finely grated
• 2 tbsp finely chopped flat-leaf parsley
• 125 gm pecorino pepato, shaved
• Duck and porcini ragù
• 6 duck Marylands (250gm-300gm each), skin seasoned with sea salt 1 hour before cooking
• 1 carrot, diced
• 1 onion, finely chopped
• 1 tbsp crushed garlic (3-4 cloves)
• 2 sage sprigs
• 1 thyme sprig
• 1 fresh bay leaf
• 10 gm dried porcini mushrooms, soaked in 250ml warm water for 1 hour
• 100 gm tomato paste
• 125 ml dry white wine
• 750 ml chicken stock (3 cups)
• Gnocchi
• 1 kg floury potatoes (such as sebago or russet Burbank), scrubbed
• 200 gm "00" flour, plus extra for dusting (1⅓ cups)
• 30 gm finely grated parmesan
• 1 small egg yolk
• Pinch of finely grated nutmeg