1. Preheat your oven to 400°F (200°C). Poke the potatoes all over with a fork and place them on a baking sheet. Roast until they’re completely tender, about 45-60 minutes. Let them cool just enough to handle.
2. Once the potatoes are cool enough, scoop out the flesh and pass it through a potato ricer or mash it until smooth. Let it cool slightly.
3. On a clean surface, form a mound with the potato, make a well in the center, and add the two egg yolks and a pinch of salt. Gradually mix in the flour until a soft dough forms, being careful not to overwork it.
4. Divide the dough into portions, roll each into a rope, and cut into bite-sized pieces. Optionally, roll each piece over the back of a fork to create ridges.
5. Boil a pot of salted water and cook the gnocchi in batches. Once they float, they’re done. Remove with a slotted spoon and set aside, reserving a little of the cooking water.
6. In a large skillet, heat your high smoke point oil over high heat. Add the sliced mushrooms and sauté until they develop a nice color. Season with a bit of salt and pepper at this stage to bring out their flavor.
7. Add the minced garlic and cook until fragrant.
8. Deglaze the pan with the white wine, let it simmer, then add the heavy cream and a splash of the reserved pasta water. Cook until the sauce thickens slightly.
9. Add the cooked gnocchi to the sauce and toss gently to coat. Stir in the fresh parsley and thyme.
10. Taste and adjust seasoning if needed. Serve hot, topped with freshly grated Parmesan cheese.
