Potato gnocchi with ragù and porcini mushrooms

The potato harvest is almost over, so with the freshly harvested crop, what better way to try making this delicious recipe?
It's a very rich dish but it's worth it, of course as always accompanied by a good bottle of wine

- 900 g. of yellow-fleshed potatoes

- 300 g. of type 00 flour

- An egg

- 40 g of dried porcini mushrooms

- 100 g of Parmigiano Reggiano

- a large salami

- 300 g. of peeled tomatoes

- A clove of garlic

- Chopped parsley

- Nutmeg

- Salt

Boil the potatoes in their skins; peel them while still warm and mash them with a potato ricer. Season with salt and add the flour, egg, and a pinch of nutmeg.

Knead quickly on a floured surface to obtain a soft, elongated dough.

Cut into portions and, using your hands, stretch them out on the pastry board to obtain long, finger-thick cylinders from which you can cut gnocchi measuring 2-3 centimeters.

Quickly pass the gnocchi over the prongs of a fork to further shape them (or use a gnocchi board) and arrange them on floured trays so that they do not overlap.

Fry the chopped sausage and the previously washed dried porcini mushrooms (in lukewarm water for about 10 minutes, repeating the operation 2/3 times, retaining the second water after filtering it with a strainer which will be used to add to the sauce) and cut into pieces with the butter, garlic and parsley.

Then add the peeled tomatoes passed through a sieve, cooking for about 30 minutes until you obtain a thick and fragrant sauce.

Bring salted water to a boil and add the gnocchi; they cook very quickly.

Drain them as soon as they rise to the surface and toss them in a bowl with the previously prepared sauce and a generous sprinkling of grated Parmigiano Reggiano.