For the gnocchi:

• 1 pound Yukon gold potatoes
• 1 egg
• 1 cup all-purpose flour, plus extra for the board
• ⅓ cup grated Parmigiano-Reggiano
• Salt and freshly ground pepper

For the sauce:

• 1 tablespoon extra-virgin olive oil
• 14 ounces fresh mushrooms (white, porcini or chanterelles), cut into wedges
• 2 cloves garlic, minced
• Salt and freshly ground pepper
• 1 cup whole milk
• 1 tablespoon cornstarch, diluted in 2 tablespoons cold water
• ¼ pound fontina cheese, cubed
• 1 bunch parsley, chopped

Prepare the gnocchi: Cook the potatoes with their skin still on in boiling water until fork tender, and then put them through a ricer. On a flat work surface, knead the potatoes with the egg, flour, Parmigiano, salt and pepper, until you have a smooth dough. Roll the dough out into long coils the thickness of your index finger. Cut the coils into 1/2-inch pieces, and roll the pieces off a gnocchi board or the tines of a fork to create the ridges. As you work, spread the gnocchi out on a floured surface, and toss with additional flour so they don't stick to one another.

Prepare the sauce: In a large skillet over medium-high heat, warm olive oil, and add mushrooms, garlic, salt and pepper and cook until the mushrooms absorb their liquid. In another large skillet, bring the milk to a gentle boil; stir in the diluted cornstarch, and add the fontina. Turn the heat down to low, and let cheese melt. Season the sauce with salt and pepper.

Boil water for the gnocchi. When ready, salt the water and cook gnocchi in small batches so they don't stick together. Remove with a slotted spoon as soon as they float to the surface. Sauté briefly with the cheese sauce. Toss with the mushrooms and garnish with parsley.