Recipe: Gnocchi with Chanterelle Sauce

1- If you have dried chanterelles (trumpets of death), soak them for 3 hours in warm milk (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 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 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.

5- Blend for a long time (2 to 3 minutes) your chanterelle sauce then taste the seasoning, this is when you can pour in your gnocchi. Bring to a boil and serve hot either in the middle of the table in a nice round dish or in deep plates with for example placed on top not only a medley of wild mushrooms but also add small cubes of cooked foie gras (divine).
Here is a good way to rediscover this wonderful mushroom