INGREDIENTS
12 oz
Mushrooms, assorted
2
lbs Yukon gold or russet potatoes
2
Eggs, large
1 cup
Vegetable stock, homemade or store-bought low-sodium
2 cups
All-purpose flour
1/4 tsp
Black pepper, freshly ground
1 pinch
Cayenne pepper
1 pinch
Nutmeg
4 tbsp
Salt, coarse
1
Olive oil
3 tbsp
Olive oil, extra-virgin
4 oz
Gorgonzola cheese
1 cup
Heavy cream