Bolognese:
3 duck legs
3/4 cup chicken stock
2 sprigs fresh thyme
2 sprigs fresh oregano
Kosher salt and freshly ground pepper
1/3 cup olive oil
1 small onion, minced
1 small carrot, minced
2 stalks celery, minced
4 cloves garlic, minced
1/2 pound shiitake mushrooms, stems removed, minced
3/4 cup milk
3/4 cup Simi Alexander Valley Cabernet Sauvignon
1 cup chopped tomatoes (canned can be used if necessary)
2 tablespoons tomato paste

Gnocchi:
1 pound russet potatoes
1 to 2 cups all-purpose flour
2 egg yolks
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup ricotta
1 teaspoon salt
1/2 teaspoon white pepper
Parmigiano-Reggiano for garnishing

Make the Bolognese: Preheat the oven to 375°F.

Arrange the duck in a single layer in a baking dish. Pour the stock over the duck and add the thyme and oregano. Cover with foil and bake for about 1 1/2 hours until the meat becomes tender and falls off the bone. When cool enough to handle, pull the meat into shreds, then chop into small pieces.

Make the gnocchi: While the duck is cooking, put the potatoes on a baking sheet and bake until a knife passes easily through the center, about 1 hour, depending on size.

When the duck is shredded, heat the olive oil in a large non-reactive saucepan over medium-high heat. Add the onion, carrot, celery and garlic. Cook for 3 minutes. Add the mushrooms and cook for 3 minutes until they begin to brown. Add the shredded duck and milk. Bring to a boil and cook until the milk is almost fully absorbed. Add the wine, bring to a boil and cook until almost fully evaporated. Add the tomatoes and tomato paste. Reduce the heat and cook on a low simmer for 30 minutes. Season to taste with salt and pepper.

While the Bolognese is cooking, peel the potatoes and press through a potato ricer into a wide shallow bowl. Sprinkle 1 cup of the flour over the potato. Make a well in the center and add the egg yolks, Parmigiano, and ricotta. Mix the ingredients with your hands until the dough becomes smooth. If the dough is sticky, add a little bit more flour. Divide the dough into four pieces and roll each piece into long uniform cylinders about 1/2 to 3/4 inch in diameter. Cut into 1/2-inch pieces. Make a groove on one side with a fork, if desired. Dust with a little more flour if they start to stick. Place on a plate dusted with flour and set aside.

Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook for 2 to 3 minutes until they rise to the top. Drain. Add to the pan with the Bolognese and toss to coat. Arrange on plates and shave the Parmigiano  over the top.