Homemade Potato Gnocchi with Wild Mushroom Sugo

Recipe available at Michael Chiarello. For additional information about making Gnocchi see tattum's kitchen and also potato gnocchi.

Hints about making gnocchi:
1. Use a baking potato such as an Idaho Russet. New potatoes are too sweet and will make the gnocchi gummy.
2. Use a potato ricer break up the cooked potato while it is still warm.
3. The gnocchi should be soft, so they are not kneaded very much. Use a press and folding motion to incorporate the flour into the riced potato.
4. After the gnocchi are shaped, you can use a fan to help the outside of the gnocchi dry and create a skin.
5. They are cooked by boiling them, simularly to pasta. They are done 1 minute after they float to the top.

Notes about the recipe:

To shape the gnocchi dough, I rolled it into snakes and sliced off small pieces. I then rolled and flicked the pieces off the back of a fork with my thumb. This process curls dough, imprints the front with lines, and indents the back with my thumbprint. The shaping process is actually a lot easier, faster, and more fun than it sounds.

For the wild mushrooms I used: crimini (coarsely chopped), shitake (thinly sliced), and dried morrels (sliced after they soaked in hot water). i.e. I kept the expensive mushrooms in a discernible form. I used 4 peeled deseeded minced roma tomatoes instead of tomato paste. I doubled the amount of wine and chicken stock, and added the morrel reconstituting liquid. I used 1 whole rosemary sprig, not chopped rosemary.