Wash potatoes and pierce all over with a fork. Bake the potatoes in the oven at 450˚F for 45-60 minutes until easily pierced then let rest until they are cool enough to handle. Peel potatoes and cut each one into 4 slices. Use a potato ricer to press one piece of potato at a time over a clean work surface.

Drizzle 3 tablespoons of Just Egg or 1 beaten egg over the potatoes. Mix 2 tsp salt and 1 tsp pepper into 1 cup potato flour then sift the flour mixture over the potatoes.

Use your hands or better yet a bench scraper to mix everything together lightly then use your hands to press dough together gently. Dust work surface and dough with flour as you gently knead, roll and fold the dough. Do not over-knead or smash the dough but keep it light and fluffy. Knead just until flour is incorporated and a soft and smooth dough has formed.

Roll dough into a log and divide it into 8 pieces. Roll each piece into thin strips and cut strips into 1-inch pieces. Roll gnocchi over a floured fork or over a gnocchi paddle for a ridge pattern. Transfer formed gnocchi to a parchment-lined and flour-dusted baking sheet, keeping them in a single layer.

Boil in salted water until it floats. Cool for use with mushrooms.

Trim the mushroom stems to an even length. Toss the mushrooms in a bowl with the oil, salt, garlic, thyme sprigs and pepper.

Heat the shallot slices in a dry cast iron skillet until lightly charred (or just saute them quickly). Remove to a bowl and add the vinegar.

Saute the mushrooms in the cast iron pan for 5 minutes before adding in cooled gnocchi. Add tablespoon butter and continue to saute until golden brown.

Take out thyme springs. Add back in reserved shallots. Toss and serve over the gnocchi. Enjoy!