Step 1

Preheat the oven to 350 F.

Step 2

Poke holes in the potatoes with a fork and place them on a half sheet pan with rack. Roast the potatoes for 45 minutes to 1 hour or until fork-tender. Remove from the oven, let rest for 15 minutes until you can handle, peel immediately and send through a ricer.

Step 3

Let the potatoes cool, then, on a wooden cutting board, lay out the potatoes and start incorporating the flour, porcini powder and eggs into the potatoes with a bench scraper. When all is incorporated, start kneading lightly until the dough is held together and not too wet.

Step 4

Cut the dough into 6 pieces and start rolling into a long cigar shape (cover the other pieces with plastic wrap). Cut the gnocchi one by one into 1/2- by 1/2-inch pieces and roll on the tines of a fork, cut side, until the ridges form. Repeat and transfer all gnocchi to a sheet pan and freeze (or prep to cook).

Step 5

Have a pot of boiling, sea-salted water ready. Drop the gnocchi (3 minutes for room temp, 4 minutes for frozen) into the boiling water

Step 6

Meanwhile, in a large sauté pan, over medium heat, add the butter. Then add the black trumpet mushrooms, season with salt and cook with the butter until the mushrooms are lightly caramelized and crispy, about 3 to 4 minutes. Then add the sage leaves and immediately add a 2 ounce ladle of pasta water (tilt the pan away from you).

Step 7

Drain the gnocchi and add directly to the sauce and cook on medium heat for an additional 30 seconds, until emulsified and creamy.

Step 8

Plate and serve with a healthy dusting of Parmigiano-Reggiano.