Gnocchi with Black Trumpet Mushroom Coulis tender and creamy

1 If using dried black trumpet mushrooms, soak them in warm milk (1.25 cups (30 cl)) for 3 hours, seasoning with salt and pepper. Then drain them, reserving the milk. Strain the milk through a fine sieve.

2 Sauté the minced shallots in butter for 2 minutes, then add the mushrooms, salt, and pepper. Add the cream and let simmer gently, covered, for 10 minutes.

3 Meanwhile, in a small saucepan, melt 1.1 oz (30 g) of butter, then add the flour. Stir with a whisk and cook for 3 minutes, then add the cold milk from soaking to make a light sauce. Season with salt and pepper, then add the veal stock. Bring to a boil and pour over your simmering mushrooms. Let cook gently for another 10 minutes.

4 While the mushrooms are cooking, bring 4.25 qt (4 liters) of lightly salted water to a boil. Once boiling, add your gnocchi and lower the heat. When they start floating and rolling over themselves (2 to 3 minutes), drain them and spread on a flat surface.

5 Blend your mushroom coulis thoroughly for 2 to 3 minutes, then taste and adjust the seasoning. Pour the gnocchi into the sauce. Bring to a boil and serve hot, either family-style in a beautiful round dish or in shallow bowls, topped with sautéed wild mushrooms and, if you like, a few cubes of cooked foie gras for something truly divine. This is a wonderful way to rediscover this marvelous mushroom, often underrated simply because of its unfortunate name. (*) If you're feeling adventurous, our site has a recipe for homemade gnocchi.