Gnocchi Pan with Chanterelles

A delicious mushroom dish for any occasion!

For the gnocchi, mix potatoes with egg yolks, melted brown butter, 1 pinch of salt, pepper and nutmeg (freshly grated). Add flour, cornstarch and semolina and quickly knead until smooth.

Divide the dough into pieces barely the size of a walnut, shape into balls, and roll over the back of a fork with light pressure, creating a small bulge on the bottom and a grooved surface. Or roll the dough into 1 to 2 cm thick strands and cut into small 2 cm thick pieces with a kitchen knife. Place the finished gnocchi on a board or tray sprinkled with semolina until ready to use.

For the sauce, remove the skin from the onion, cut in half, chop into small cubes and sauté in a frying pan at a low temperature with the butter until soft. Pour in whipping cream, lemon zest and bay spice, simmer for 5 min just below boiling point and season with salt and cayenne pepper. Remove lemon peel and bay spice again.

Clean the chanterelles, do not rinse, halve or quarter each according to size and sauté in oil in a hot frying pan over medium heat for up to 2 min. Season lightly with salt and season with pepper, add to the sauce form and sprinkle with parsley.

To finish, form the gnocchi in batches in boiling salted water, turn down the temperature. Soba

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