Il Buco Celebrates 25 Years As The City's Most Romantic Hot Spot With A Gorgeous New Book

INGREDIENTS
2 pounds large russet potatoes
11⁄2 cups coarse sea salt
2 cups 00 flour, plus additional for rolling
1 teaspoon fine sea salt, plus additional to taste 1 large egg, lightly beaten
2 tablespoons olive oil, divided
4 tablespoons unsalted butter, divided, plus additional for finishing
8 ounces mixed wild mushrooms, cleaned, trimmed, and torn into large pieces
8 sage leaves, roughly torn
2 small shallots, finely diced
4 ounces grated Parmigiano-Reggiano, plus additional shavings for garnish
Freshly ground black pepper to taste

INSTRUCTIONS
1. Preheat the oven to 400°F. Place the potatoes on a sheet pan covered in coarse sea salt. Roast for 45 minutes until fork tender. Allow to cool.

2. Peel the potatoes and pass through the finest setting of a ricer into a large bowl.

3. Spread the potatoes out on a lightly floured work surface. In a small bowl, mix the flour and the fine sea salt. Pour over the top of the potatoes. Drizzle the egg on top. Slowly cut into the dough with a bench scraper and continue until fully incorporated. Knead the mass gently until the outside is slightly crumbly, still aerated. Divide the dough into 8 pieces. Roll each piece into a 24-inch- long rope about 1⁄2 inch thick. Cut into 3⁄4- to 1-inch pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet. Transfer to the freezer for at least 3 hours, or overnight for best results.

4. Remove the gnocchi from the freezer, then prepare them in two batches (or two pans simultaneously). For each batch (or pan), heat 1 tablespoon each olive oil and butter over medium until shimmering. Once the butter begins to foam, add half of the gnocchi and cook untouched for 2 to 3 minutes. The tops will begin to rise like a soufflé and a golden brown crust will start to form. Add half of the mushrooms, sage, and shallots and toss gently for 2 minutes. Pour off the excess fat. Add a splash of water, 1 tablespoon butter, and half the Parmigiano, remove from heat, and toss until glazed.

5. Portion gently into four bowls, then top with the pepper to taste, and a few shavings of Parmigiano.