2 pounds russet potatoes
4 egg yolks
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
Pinch freshly ground black pepper
Pinch freshly grated nutmeg
1 to 1 1/4 cups unbleached all-purpose flour, plus more for dusting or use store bought gnocchi (1 pound fresh or frozen)
1/3 cup extra-virgin olive oil
4 cups mixed wild mushrooms, finely chopped (from about 3/4-pound mushrooms)
Salt and freshly ground pepper
1 tablespoon chopped garlic
1 teaspoon minced fresh rosemary leaves
1 tablespoon minced shallots
1/2 cup tomato puree (from fresh or canned peeled tomato)
1/4 cup red wine
1/2 cup chicken broth or water
1 generous tablespoon unsalted butter
1 tablespoon minced fresh parsley leaves
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