Richard Betts is an avid mushroom forager: "Mushrooms are a great expression of terroir, just like wine is." Using a recipe from Jennifer Biesty, a contestant on Top Chef, he sautés them with garlic to top his plump, intensely potatoey gnocchi.
10-ounce baking potatoes
unsalted butter, melted
large egg, lightly beaten
large egg yolk, lightly beaten
freshly ground pepper
pinch of freshly grated nutmeg
freshly grated Parmigiano-Reggiano cheese, plus more for serving
Preheat the oven to 375°. On a rimmed baking sheet, bake the potatoes for 1 hour, until tender; let cool slightly. Peel the potatoes and pass them through a ricer into a bowl. Stir in the butter, egg, egg yolk, salt, pepper, nutmeg and 1/2 cup of cheese and let cool.
Lightly dust a baking sheet with flour. Sprinkle the 1 1/4 cups of flour over the potato mixture and gently knead until the flour is almost incorporated. Scrape the dough onto a floured work surface and gently knead until smooth. Divide the dough into 4 equal pieces. Roll out 1 piece of the dough into a 3/4-inch-thick rope. Cut the rope into 1-inch pieces and transfer the gnocchi to the prepared baking sheet. Repeat with the remaining dough. Roll each gnocchi against the tines of a fork or gnocchi paddle to make ridges. Cover the gnocchi with plastic wrap and refrigerate until firm, about 20 minutes.
extra-vrigin olive oil
pounds mixed wild mushrooms, such as porcini, morels, oyster and hen-of-the-woods, quartered if large