Peel the potatoes and boil them in salted water for 25 minutes. Once they have cooled, mash them.
Add the oil, salt and beaten egg and mix all the ingredients. Next, add the flour and start to mix until obtaining a slightly sticky dough. Divide the dough to taste, creating a cylinder for cutting it into balls.
Once cut, pass over a floured surface and shape them by lightly pressing the gnocchi with a fork so that they are marked with lines.
Boil water and add the gnocchi one by one, letting them cook for 1 minute. Remove and leave to cool.
Prepare the sautéed mushrooms. To do so, heat the oil and cook the garlic, removing it when golden.
Add the mushrooms and sauté for 5 minutes on a high heat, then reduce the heat, season, add a little chopped parsley and cook for 15 minutes more until done.
Serve by mixing the sautéed mushrooms with the gnocchi and adding cherry tomatoes and grated cheese for decoration.