Summary

Ingredients

• 400 g potato (s), floury cookin
• 1 tablespoon butter
• 1 egg (s)
• 70 grams flour
• 50 g durum wheat semolina
• 80 g bacon, finely diced
• 1 tablespoon parsley, finely chopped
• Salt, nutmeg
• 400 g chanterelles
• 2 shallot (s)
• 1 tablespoon butter
• 100 ml broth
• 100 ml cream
• 2 tablespoon chives, finely chopped

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Instructions

1. Leave the bacon crispy in a pan.
2. Wash the potatoes and cook them in salted water. Let cool a little, peel and press through the potato press. Add the bacon, parsley, egg, butter, flour and semolina. Season with salt and nutmeg and mix into a dough. Cook a sample dumpling in boiling water to see if it lasts. If necessary, add some semolina or flour.
3. On the work surface dusted with flour, portion the dough and roll small dumplings (golf ball size). Cook these in boiling salted water for about 4 minutes (come to the top as soon as they are done). Then let it draw a little more.
4. Clean the chanterelles, halve the large mushrooms. Peel the shallots and cut into fine cubes. Heat the butter, add the chanterelles and cook a little. Add shallot cubes and fry with them. Top up with the broth, reduce a little and then add the cream. Bring to the boil once, season and add the chives. If you like the sauce more creamy, you can reduce it a little or bind it with starch.
5. Serving:
6. Place the small potato dumplings on a deep plate and spread the chanterelles in the cream over them.
7. Good Appetite!