1 If you have dried chanterelles (trumpets of death), soak them for 3 hours in warm milk (30cl (1.25 cups)), salt and pepper. Then drain them, keep and strain the milk through a fine sieve.
2 Sweat the sliced shallots in butter for 2 minutes then add the chanterelles, salt and pepper, add the cream then let sweat gently covered for 10 minutes.
3 Meanwhile, in a small saucepan melt your 30g (1.1 oz) of butter then add the flour, stir with a whisk let cook 3 minutes then add the cold soaking milk, make this small sauce, salt pepper then add the veal stock make a broth and pour over your braised chanterelles, let cook gently for 10 minutes.
4 While your chanterelles braise gently, boil 4 liters (4.25 qt) of lightly salted water, bring to a boil, pour in your gnocchi, lower the heat, when they turn over themselves (2 to 3 minutes) drain them and lay them flat.
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