Potato Gnocchi with Wild Mushrooms

Boil the potatoes in their skin, peel and put through a food mill. Do not flatten them, they must retain some fluffiness and let them cool down. Heap on a floured board and make a well. Add the egg and measured flour and knead to a dry consistency. You may well need quite a bit more flour - both in the mix and on the table. The dough must start to form a firm ball as you knead; at which point you must immediately make the gnocchi balls. Cook them in boiling water - as you would pasta - briefly. Heat some olive oil in a pan and cook off the garlic and mushrooms. Add the mushroom mix to the gnocchi and serve immediately.