Gnocchi with Chanterelles – Christian Wolff

Peel the pre-cooked potatoes and, while still warm, press them through a press into a large enough bowl. Add cornstarch and egg. Add a little salt and nutmeg to the potato mixture and mix with a wooden spoon at the beginning until smooth, then knead a little with your hands.

Depending on the consistency, add a little more cornstarch, or perhaps egg, so that the consistency is right: the mixture should be loose and smooth, and just not stick to your hands.

In a small saucepan, heat the chicken stock, add the butter, let it bubble and let the butter melt, a tiny bit lightly. Finally, beat with a hand blender, season the sauce. Pour some of the sauce into a small shallow frying pan and sauté the mushrooms briefly.

On a board dusted with flour, roll thumb-thick sausages out of the dough, divide them into 1cm to 2cm pieces and roll them in cornstarch all around. Cook the gnocchi in plenty of boiling salted water for three to four minutes.

Add the chanterelles to the sauce, cook for a short time and finally add the fresh chives cut into fine rolls.

Drain the gnocchi well, place them on deep plates and pour the mushroom sauce on top.

[1] The mass of cornstarch and egg is of course to be adapted to the mass of potatoes.

Our tip: Fresh chives i

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