Golden Potato and Sardo Cheese Gnocchi with Creole Mushroom, Leek and Malbec Ragout

Instructions

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   1. Place the potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook until tender, about 20 to 25 minutes. Drain well, return them to low heat for 1 minute to remove excess moisture, and mash until smooth while still hot.

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   2. Transfer the mashed potatoes to a large bowl and let cool slightly for 10 minutes. Add the egg yolk, 40 g (1.5 oz) of the grated Sardo cheese, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the nutmeg. Gradually incorporate the flour until a soft dough forms, without overworking it.

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   3. On a lightly floured surface, divide the dough into 4 pieces. Roll each into ropes about 2 cm (3/4 inch) thick and cut into small gnocchi. If desired, gently mark them with a fork. Set aside on a floured tray.

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   4. In a large skillet or shallow pot, heat 1 tablespoon olive oil over medium heat. Add the onion and leek with a pinch of salt and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.

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   5. Raise the heat to medium-high, add the button mushrooms and portobellos, and cook for 6 to 8 minutes until they release their moisture and begin to brown. Season with the remaining black pepper, sweet paprika, and dried oregano.

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   6. Deglaze with the Malbec wine and cook for 2 to 3 minutes until the alcohol evaporates and the liquid reduces slightly. Add the crushed tomatoes, hot vegetable stock, and sugar if using. Simmer over medium-low heat for 12 to 15 minutes, stirring occasionally, until you have a rich, saucy ragout. Adjust salt to taste.

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   7. While the ragout finishes cooking, bring a large pot of salted water to a boil. Cook the gnocchi in batches; once they float, let them cook 1 minute more and remove with a slotted spoon.

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   8. Heat a wide skillet over medium heat with the butter and the remaining tablespoon of olive oil. Add the cooked gnocchi in a single layer and brown them for 2 to 3 minutes per side, turning carefully. Sprinkle the remaining grated Sardo cheese over them so it melts lightly from the heat.

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   9. Serve the golden gnocchi with the creole mushroom ragout spooned over or under them. Finish with the chopped fresh parsley and a little extra black pepper if desired.

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    10. If you want to keep everything warm before serving, transfer the browned gnocchi to an oven-safe dish and hold for 5 minutes in a preheated oven at 120 °C / 250 °F, without letting them dry out.