Gnocchi with Porcini Mushrooms

Place the unpeeled potatoes in cold, lightly salted water and bring to a boil. Meanwhile, clean the mushrooms: remove the dirty parts of the stems and gently brush off the caps with a damp cloth.

Cut the mushrooms into strips, cook them in a bit of hot oil with a whole garlic clove, salt, pepper, and a pinch of finely chopped parsley. For the cheese sauce, mince the shallots, cook them in the butter, then add the cheese in pieces; melt over medium heat, then season with plenty of chopped herbs, salt and freshly ground black pepper.

Strain the potatoes once slightly al dente, peel and mash them with a potato ricer, allowing them to drop onto a floured work surface, spreading them out a bit. Season with salt, 1/4 cup of Parmigiano and a bit of grated nutmeg, then knead everything together and form the gnocchi, finishing by rolling them on a fork to create the ridges. Cook the gnocchi in a large pot of salted boiling water. Remove them as soon as they float to the surface, then layer them in a baking dish, alternating with the mushroom sauce, the cheese sauce, and a few tablespoons of Parmigiano. Place them under the broiler to lightly brown the surface. Serve hot.