Summary

Ingredients

• 800 g nocchi (from the refrierated shelf)
• 600 g chanterelles
• 80 g bacon, diced
• 3 tablespoon oil
• 1 onion (s), diced
• 150 ml vegetable stock
• 10 leaves sage
• 30 g parmesan cheese
• 150 g crème fraîche

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Instructions

1. Cook the gnocchi in plenty of salted water according to the instructions on the packet, drain and drain.
2. Clean the chanterelles. In a hot pan, fry the cubes of bacon in the oil. Add onion and chanterelles and fry vigorously for 2 minutes. Deglaze with the vegetable stock and let it simmer for 3 minutes. Add the crème fraiche and reduce until creamy. Cut the sage into fine strips. Add with the gnocchi to the sauce. Serve sprinkled with the grated cheese.