1 Bring 2.1 qt (2 liters) of water to a boil, salt it and add a bay leaf and a splash of olive oil. Once boiling, plunge your gnocchi in; when they turn over on themselves, they are cooked, then drain them and set aside.
2 In a wide pan, heat the porcini coulis, then slowly add the gnocchi and bring back to a boil.
3 Serve your porcini gnocchi in nice deep dishes with some sautéed porcini mushrooms in the center, 2 or 3 parmesan shavings and a basil leaf.
following the same principle: tagliatelles spaghetti, ravioles and raviolis etc can be prepared this way with as decoration for example, a small sprinkling of parma, slices of smoked duck breast or any other interpretation guided only by your own imagination.
In Photo my friend the chef
Youcef Djellab officiating in Vedène (84) returning from his foraging done on October 12 at Mas de la Barque
in the high Cévennes at 1400m altitude in the nearby peatlands
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