Potato Gnocchi with Wild Mushroom Ragù and Hazelnuts – Classic Wine Vinegar

Ingredients

• four 1/2 lb baking potatoes, pierced all over with a fork
• 2 large eggs, beaten
• 1 1/2 tsp kosher salt
• 3/4 cup plus 2 T all-purpose flour, plus more for dusting
• 4 T unsalted butter, softened
• 2 & 1/2 T finely chopped mixed herbs, such as parsley, chives, tarragon, thyme and chervil
• kosher salt and fresh cracked pepper
• 1/4 cup dry white wine
• 1/2 cup chicken stock or low-sodium broth
• finely chopped skinned toasted hazelnuts, for serving