Homemade Gnocchi with Chanterelles and Pecorino

Boil the potatoes whole with their skin until soft. Let them cool, peel, and press through a potato ricer or mash finely. Add egg, salt, and flour. The amount of flour is a guideline – use just enough so that the dough no longer sticks, but remains nicely pliable.

Form the dough into rolls about 1 cm in diameter and cut into 2 cm long pieces. Roll into small balls and gently flatten with a fork to create the typical ridged pattern.

While the potatoes are cooking, prepare the sauce: Sauté finely chopped onion in olive oil until translucent. Slice the garlic, add, and briefly roast. Clean the chanterelles, chop larger ones, and add them to the pan along with the thyme sprigs.