Boil <quantity>500<unit>g</unit></quantity> of red potatoes over medium heat until very soft. Let them cool slightly and peel them

Toast <quantity>2<unit>tbsp</unit></quantity> of hazelnuts in a skillet over medium heat until golden brown and fragrant. Stir occasionally

Break and chop the toasted hazelnuts. Reserve

Pass the potatoes through a sieve onto a large cutting board

Combine <quantity>4</quantity> egg yolks, <quantity>1<unit>tbsp</unit></quantity> of olive oil, and <quantity>1¾<unit>tsp</unit></quantity> of salt in a bowl. Mix well

Combine the puréed potato and the egg yolk mixture on the cutting board until uniform. Use a pastry scraper to help

Add <quantity>130<unit>g</unit></quantity> of all-purpose flour and mix to form a ball of dough

Flatten the dough ball and cut it into <quantity>1½<unit>inch</unit></quantity> wide rectangles

Dust the cutting board with all-purpose flour and stretch each rectangle to form <quantity>1<unit>inch</unit></quantity> thick rolls. Cut each roll into <quantity>1<unit>inch</unit></quantity> long pieces

Dust a baking sheet with all-purpose flour and place the gnocchi pieces in it. Distribute them in rows so that they do not stick to each other

Add <quantity>2½<unit>tbsp</unit></quantity> of butter, <quantity>1<unit>tsp</unit></quantity> of black peppercorn, and <quantity>1</quantity> bay leaf to a saucepan

Trim, peel, and halve <quantity>2</quantity> garlic cloves and add them to the pan

Trim, quarter, and peel <quantity>1</quantity> small onion. Cut each quarter in half and add them to the pan

Place the pot over medium-low heat and sweat for 4m, stirring frequently until the onion is translucent. Do not brown the butter or vegetables

Add <quantity>50<unit>ml</unit></quantity> of white wine and turn the heat to medium-high. Simmer for 2m until the liquid is creamy and almost completely reduced

Add <quantity>1<unit>l</unit></quantity> of cream and stir to combine. Simmer for 5m to slightly reduce and thicken. Remove from heat

Strain the cream mixture into another pan

Fill a medium pan with water and bring it to a boil over high heat

Grate <quantity>1<unit>cup</unit></quantity> of smoked mozzarella

Add the grated cheese to the seasoned cream

Add ground black pepper and salt to taste

Mix with a hand blender on high speed until smooth. The smoked cheese sauce is ready

Carefully drop the gnocchi into the boiling water and cover the pan. Cook until they start to float

Remove the gnocchi with a slotted spoon. Transfer them to a baking tray that is drizzled with olive oil

Melt <quantity>1<unit>tbsp</unit></quantity> of butter in a hot skillet over medium heat

Pan-sear the gnocchi in batches until golden brown on both sides

Add <quantity>1½<unit>cup</unit></quantity> of the smoked cheese sauce to the skillet and sautée to incorporate it

Plate <quantity>¼</quantity> of the gnocchi with the smoked cheese sauce

Sprinkle with the chopped hazelnuts and garnish with microgreens to taste

Add some drops of lemon juice to taste

Finish with black pepper and flaky salt to taste. The gnocchi with smoked cheese sauce is ready

Take a picture of this wonderfulness and enjoy!