Herb Gnocchi with Mushroom Sauce

Ingredients
1.5 lb. Russet potatoes, about 2 large potatoes
1 cup of flour, plus more for dusting
1/4 cup parmesan
2 egg yolks
1/4 tsp nutmeg
2 tbsp Thyme, finely chopped
1 tsp salt
1/4 tsp pepper
2 tbsp unsalted butter
2 cup cremini mushrooms, sliced
½ cup white wine
½ cup heavy cream
2 tbsp Fresh parsley, garnish
2 tbsp Grated Parmesan cheese, garnish

Method
Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat. Bring the potatoes to a boil and cook for 20-25 minutes until soft enough to mash. Check with a knife to see if potatoes are ready. Once ready drain the potatoes. When cool enough to handle peel each potato and cut into small pieces and pass them through a potato ricer over a medium size bowl. Add the flour, parmesan, egg yolks, nutmeg, thyme, salt and pepper and mix into a doughy consistency. Transfer dough to a well floured surface. Using your hands roll pieces of the dough into a rope about ½ inch in diameter. With a knife cut the rope into ½ to 3/4-inch-long pieces. Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper. When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes. They will rise to the top when done. Using a slotted spoon remove gnocchi from pot and serve with mushroom sauce.

For the sauce
In a skillet add the butter and mushrooms and saute until nicely browned about 5-7 minutes. Add the white wine and reduce by half, about 5 minutes. Add the cream and gently simmer for another 2-5 minutes. Once the sauce has simmered add the gnocchi and cook for 2 minutes. Serve with fresh parsley and grated parmesan.