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Combine all the gnocchi ingredients except the flour in a bowl and mix until incorporated − smearing the ricotta on the sides of the bowl will help. Add the flour to form a very sticky dough – it will feel too sticky to knead, but have faith, it works fine!
Sprinkle 1 tablespoon of flour on a bench to cover a 50cm-square area. Scrape the dough out of the bowl into a mound on the bench, and sprinkle the surface with 1 teaspoon of flour. Pat it down to form a disc about 2.5cm thick, then cut it into 8 wedges.
Roll a wedge of dough into a log about 1.5cm in diameter and about 25cm long. Repeat with remaining dough.
Line up the 4 logs and cut them into 1.5cm pieces, dipping the knife or cutting tool into flour as needed so it doesn’t stick to the dough. Transfer the gnocchi to a baking tray, dust with flour and shake to coat them so they don’t stick together. Repeat with the remaining 4 logs. (Make the mushroom sauce at this point.)