Preparation / Directions:
Soak mushrooms in lukewarm water for 30 minutes. Drain the mushrooms into a strainer lined with several layers of paper towels, saving the soaking water. Make sure no cand remains attached to the stems, then finely chop the mushrooms and set aside.
Finely chop garlic and parsley on a board. Heat butter and oil over medium heat in a heavy saucepan. When butter is melted, add the chopped ingredients, saute for 10 minutes, then add mushrooms. Saute for 10 minutes longer then add the wine salt and pepper to taste. Let the wine evaporate over low heat for 10 minutes. Put in the tomato paste and cook for 15 minutes more, stirring every so often so that nothing sticks to the bottom of the pan. Remove pan from heat and let rest for a few minutes. Use a food processor or blender to finely mince the contents, but DO NOT completely puree. Transfer to a crockery or glass bowl and let cool completely.
Meanwhile,bring a large pot of cold water to a boil add coarse salt to taste. Peel potatoes and in colander or large strainer. Isert colander in pot of boiling water, but be sure the water level is low enough so that the water does not touch the bottom of the colander. Place aluminum foil over the potatoes and steam for 45 minutes or until tender but not mushy.
Place flour on a paasta board in a mound. Pass potatoes through a potato ricer, using disc with smallest holes onto the flour. Make a well on the potatoes and put in the ground mushrooms.Add salt, pepper and nutmeg to taste. Start incorporating the flour into the potato-mushroom mixture little by little until dough is homogenous and the dough into several pieces, and with your hands roll, roll each piece into a long roll about 1-inch in diameter. Cut rolls into 3/4-inch long pieces.
To shape gnocchi, use the inside part of a concave hand cheese grater. Start by holding a piece of dough on the top of the grater with the index and middle finger of one hand. Lightly draw the piece around in a motion that makes the letter"x" and let drop. Continue this procedure until all gnocchi is prepared.
Add 2 cups cold water to the reserved mushroom-soaking water and bring to a boil in a large pot, then add coarse salt to taste. Meanwhile, melt butter on the serving dish by placing the dish over a second pot of boiling water.
Gently drop gnocchini into the pot with the mushroom-water and stir gently with a wooden spoon to keep them from sticking. After a few seconds the gnocchi will rise to the surface of the water. Cook for 1 minute more. Then using a strainer-skimmer, transfer the gnocchi to the prepared serving dish.Sprinkle the parsley over and serve immediately. Pass the grated Parmigano cheese at the table if you choose.
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