Summary

Ingredients

For the gnocchi:

• 600 g potato (s), floury cookin
• 200 g flour
• 100 g durum wheat semolina
• 1 egg yolk
• salt
• Flour for the work surface
• some butter

For the mushrooms:

• 400 g chanterelles, fresh
• 100 g bacon, mixed (bacon)
• 1 medium onion (s)
• 3 tablespoon olive oil
• 150 ml vegetable stock
• 150 g crème fraîche
• 10 sage leaves
• 30 g parmesan, freshly rated

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Instructions

1. For the gnocchi, wash the potatoes and cook them in the skin very soft. Place in the oven preheated to 50 ° C for 15 minutes to steam out.
2. Press the potatoes with their peel through a potato press into a sufficiently large bowl. Press a hollow in the middle and add the flour, semolina and egg yolk with the salt. Quickly knead a non-slip dough with your hands. If the dough is still very sticky, add a little flour.
3. Knead the dough well again on a floured work surface and then cut into 3 equal parts. First work a roll from each part, divide it again and then form strands with a diameter of 2 cm. Cut the gnocchi approx. 1 cm away with a knife and place them on a floured board.
4. Bring salted water to a boil in a large saucepan.
5. Put the gnocchi in the boiling salted water and cook for 3 - 4 minutes. When they rise to the surface, skim them off with a slotted spoon and place in a preheated bowl with a little butter to prevent them from sticking together.
6. Remove sand and dirt from chanterelles with a brush. Quarter large mushrooms. Cut the bacon and onion into cubes.
7. Heat the olive oil in a preheated pan. Fry the bacon cubes, then add the onion and fry with it. When the onions have turned some color, add the mushrooms and fry until they start to squeak. Deglaze with vegetable stock and reduce for 3 minutes. Add the crème fraîche and reduce until creamy.
8. Cut the sage leaves into strips. Mix the sage into the mushrooms and spread over the gnocchi. Serve sprinkled with parmesan.