Recipe: Gnocchi with Chanterelle Sauce
Ingredients for 4 servings
- Gnocchi with chanterelle sauce for 4 people:
- 14 oz (400 g) good gnocchi(*)
- 1.75 oz (50 g) dried chanterelles or 14 oz (400 g) fresh cleaned ones
- 1.1 oz (30 g) butter
- 1.25 cups (30 cl) milk
- 0.8 cup (20 cl) veal stock without binding
- 0.4 cup (10 cl) liquid cream 30%
- 2 shallots finely sliced (chopped)
- 1.1 oz (30 g) butter
- 1.1 oz (30 g) flour
- salt pepper from the mill
Step-by-step directions
1 If you have dried chanterelles (trumpets of death), soak them for 3 hours in warm milk (1.25 cups (30cl)), 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 1.1 oz (30g) 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 4.25 qt (4 liters) 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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