How to make potato gnocchi with wild mushroom ragù and hazelnuts:
1 1/2 teaspoons kosher salt4 tablespoons unsalted butter, softenedKosher salt 1 small fennel bulb, cored and thinly sliced, fronds chopped and reserved for garnish1 pound mixed mushrooms, such as oyster, cremini and stemmed shiitake, cut into 1-inch piecesFinely chopped skinned toasted hazelnuts, for servingPreheat the oven to 400°. Bake the potatoes directly on the oven rack for about 1 hour or until tender. Transfer to a work surface and let cool slightly. Halve the potatoes lengthwise.
Roll the gnocchi against the tines of a fork or a gnocchi paddle to make ridges; transfer to the prepared baking sheet.In a small bowl, blend the butter with the mixed herbs. Season the herb butter with salt and pepper.In a very large skillet, heat the olive oil. Add the sliced fennel and shallots and cook over moderately high heat, stirring, until just starting to soften,3 to 5 minutes. Add the mushrooms and season with salt and pepper.
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