Recipe: Gnocchi and button mushrooms in lemon cream

1 Bring 2.1 qt (2 liters) of salted water to a boil with your bay leaf, then at boiling point place your zests and carrots in a tea infuser and boil for 5 minutes, and remove them while keeping this water.

2 In a saucepan melt your knob of butter, add your shallot, then your mushrooms, salt and pepper with timut, let sweat for 5 minutes then add cream and white wine, bring to a boil, cook for 10 minutes then drain your mushrooms and reduce your cooking liquid by half with your lemon juice.

3 Then bring your reserved water to a boil, then at boiling point pour in your gnocchi and wait 3 minutes for them to turn, then drain them and pour them into your cream.