Gnocchi von Ackermann

For gnocchi:
2 large russet potatoes, peeled
1 egg yolk
about 1/4 cup white flour
salt
pepper
nutmeg

For sauce:

butter
1 clove garlic
1/2 lb assorted wild mushrooms
1 C chicken stock
1/2 C dry white wine
sage
salt
pepper
arugula

To make Gnocchi -
1. Peel potatoes and cut into roughly 1 - 1 1/2" chunks. Boil until soft, mash thoroughly. Allow to cool.
2. Add egg yolk, salt, pepper, nutmeg, and enough flour to make a soft dough. Knead just until smooth.
3. Working in batches, roll dough into 1" ropes and cut into sections. Use a fork to shape and mark each gnocchi.
4. Cook in batches in rapidly boiling water.

To make sauce -
1. Brown butter in large skillet. Press garlic clove and add.
2. Chop mushrooms and add to butter, cook until fragrant.
3. Add stock and wine, reduce to rich sauce.
4. Season to taste.
5. Remove from heat, pour over fresh gnocchi and roughly chop and stir in arugula. Serve at once.

To personalize:

1. Remove all ingredients that have fat and/or cholesterol.
2. Remove all alchohol.
3. Triple recipe.
4. Squeeze 1 1/2 hour preparation time into a scant hour, because child forgot to mention it needed to take 'something Italian' to a school potluck it didn't tell you about until two hours ago.
4. Shovel 2/3 of finished gnocchi into a bowl, cover with foil and tear (late) up to school with child. Feel free to curse vigorously on the road.