Home-made gnocchi with chicken and mushrooms

Ingredients

• 6 chicken thigh cutlets, skin removed
• 1/4 cup (35g) plain flour
• salt and freshly ground black pepper
• 1 tablespoon olive oil
• 20 grams butter, chopped
• 1 medium (150g) brown onion, chopped finely
• 1 medium (120g) carrot, chopped finely
• 1 stick (150g) celery, chopped finely
• 3 cloves garlic, sliced
• 20 grams dried porcini mushrooms, rinsed
• 1/2 cup (125ml) white wine
• 1 1/2 cup (375ml) salt-reduced chicken stock
• 250 grams swiss brown mushrooms, halved
• 3 large (900g) desiree potatoes
• 2 tablespoons milk
• 2 egg yolks
• 1/3 cup (25g) finely grated parmesan cheese
• 1 cup (150g) plain flour, approximately, extra
• 1/2 cup lightly packed fresh flat-leaf parsley leaves
• 90 grams butter, melted, extra