Potato Gnocchi with Wild Mushroom Ragù and Hazelnuts – Sparrow Lane

Ingredients

• Four 1/2-pound baking potatoes, pierced all over with a fork
• 2 large eggs, beaten
• 1 1/2 t kosher salt
• 3/4 c plus 2 tablespoons 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
• Pepper
• 1/4 c extra-virgin olive oil
• 1 small fennel bulb, cored and thinly sliced, fronds chopped and reserved for garnish
• 2 shallots, thinly sliced
• 1 lb mixed mushrooms, such as oyster, cremini and stemmed shiitake, cut into 1-inch pieces
• 1/3 c dry white wine
• 1/2 c chicken stock or low-sodium broth
• Finely chopped skinned toasted hazelnuts, for serving