Potato gnocchi with wild mushrooms in white wine Recipe | Home Beautiful

Ingredients

• 3 large (1kg) potatoes, peeled, halved (see note, below)
• 2 egg yolks, beaten
• 1 cup plain flour
• ½ cup finely grated parmesan
• 1 tbsp sea salt flakes
• 80g butter
• ¼ cup olive oil, extra for cooking
• 250g Swiss brown mushrooms, sliced
• 350g button mushrooms, sliced
• 1 cup white wine
• 2 tsp lemon thyme leaves, plus sprigs for garnish
• 120g speck, rind removed, finely chopped
• 200g pine mushrooms, sliced
• 100g small chestnut mushrooms (optional)
• Sea salt flakes & cracked black pepper, to season
• 80g flaked chilli pecorino or extra parmesan, to serve
• Note: Potatoes suitable to use for gnocchi include kennebec, russet burbank, nicola and sapphires, which you can find at farmers’ markets.