Wash and boil the potatoes;

Clean the mushrooms of their earthy core by removing the base with a knife and the dirt from the caps with a brush, carefully;

Slice the mushrooms;

Peel the potatoes and mash them in a large bowl;

Combine the egg, chestnut flour, and 00 flour;

See the seasoning with salt and nutmeg;

Knead until smooth and elastic;

Cover with a bowl and let rest for half an hour;

Prepare the dressing;

Heat the oil and butter in a pan;

Add the finely chopped onion and sauté for a few minutes;

Add the speck, cut into strips, and after a couple of minutes, the mushrooms;

Chop some fresh parsley by hand, season with salt and pepper, cover with a lid, and let the mushrooms cook for about 15 minutes, stirring occasionally;

Remove the dough and use a scraper to scoop out a portion;

On a floured surface, form a loaf a little thicker than your finger. Cut the gnocchi and, if you prefer, run them over the tines of a fork to create incisions. Place them on a floured baking sheet, well spaced apart. Boil them in salted water.