400 g gnocchi
400 g chanterelle
3 tbsp. chives (chopped)
150 ml beef stock (cube)
150 ml cream
2 tbsp. butter
parmesan (shaved)
salt, pepper
Cook gnocchi in salted water. Heat butter in a pan and
sautée chanterelle. Spice with salt and pepper. Remove gnocchi, let them
drain and add them to the chanterlelle. Douse with beef stock and cream
and sprinkle with chives. Season to taste with salt and pepper.
Serve on deep and preheated plates and sprinkle with shaved parmesan.
