flour (about as much as the cooked potato, by volume)
28 g dried mushrooms
227 g fresh mushrooms (lion's mane or another shreddable variety)
1 carrot, chopped
1 stalk celery, chopped
1 to 2 fresh tomatoes, chopped (or a small can of tomatoes)
1 to 2 shallots (or half an onion), chopped
wine (optional)
soy sauce (optional)
vinegar (optional)
tomato paste
oil
salt
pepper
garlic powder
other herbs and spices for the sauce
1 garlic clove, finely chopped
1 lemon zest
fresh herbs (such as parsley), finely chopped
Instructions
Bring a couple cups of water to a boil. Remove from heat, stir in dried mushrooms, and let steep.
Boil the potato chunks until soft and mashable.
Cut or shred the fresh mushrooms into large chunks. Fry them in a hot pan with a little water until softened and water is released. Add oil and fry until browned.
Add chopped carrot, celery, and shallots/onion to the pan (add more oil if necessary) and fry until softened, using the vegetable water to deglaze the pan.
Stir in tomato paste and fry briefly, then deglaze with wine or water. Add chopped fresh tomatoes and the finely chopped soaked dried mushrooms. Pour in the steeping liquid, avoiding any sand sediment at the bottom.
Strain the boiling water from the potato directly into the sauce. Season and simmer until thickened, stirring frequently to prevent sticking.
While the sauce simmers, mash the boiled potato and combine with flour, salt, and garlic powder (if using). Knead until a dough forms that can be rolled into a snake without breaking. Cut into gnocchi pieces.
When the sauce is thick, adjust seasoning. Consider adding vinegar or soy sauce for extra flavor.
Drop gnocchi into the simmering sauce, keeping them separated. Stir gently to coat and cook until gnocchi are plump and cooked through.
Prepare gremolata by mixing finely chopped garlic, lemon zest, and fresh herbs together.
Serve the gnocchi hot in bowls or plates, topped with a sprinkle of gremolata.