Potato Gnocchi With Chanterelles, Arugula And Tomato

Ingredients

• 1 pound russet potatoes
• 1 1/2 cup 00 flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon unsalted butter
• 12 ounce chanterelles, cleaned and trimmed
• 2 cup arugula, washed and stemmed
• 1 cup tomato concassée or marinara sauce
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• parmesan cheese, for grating