Summary

Ingredients

• 400 g chanterelles
• 300 g tomato (s)
• 1 bunch spring onion (s)
• 3 tablespoon olive oil
• 50 ml white wine
• 275 ml cream
• salt
• Pepper, colored
• Paprika powder, hot
• 1 bunch parsley
• 100 g parmesan, fresher
• 450 g nocchi, fresh pack

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Instructions

1. Wash and clean the chanterelles and drain on paper towels. Eight the tomatoes, cut the spring onions into rings. Heat the oil and fry the chanterelles in it for 2 minutes. Deglaze with white wine and cream and boil down thickly for 5 minutes without a lid. Add tomatoes and spring onions and simmer for another 2 minutes. Season to taste with salt, a little hot paprika and freshly ground colored pepper.
2. Cook the gnocchi according to the instructions on the packet, drain and mix with the sauce. Sprinkle with parsley and freshly grated parmesan cheese.
3. Tip: Alternatively, prepare all the ingredients as above, pour them into a flat baking dish, sprinkle thickly with grated Gouda cheese and bake in the oven for about 15 minutes.