Gnocchi with Chanterelle Ragout

Ingredients

• 400 g chanterelles
• 0.5 Organic lemon
• 2 Garlic cloves
• 5 tbsp olive oil
• Salt
• Pepper
• 125 ml whipping cream
• 125 ml milk (3.5% fat)
• 800 g whole‑grain gnocchi (refrigerated section)
• 20 g basil (1 handful)

Instructions

1. 1.

   Wash chanterelles briefly in warm water, drain immediately in a sieve and pat dry on kitchen paper; then clean them. Rinse the half lemon hot and pat dry. Zest the peel and squeeze out the juice.

2. 2.

   Peel and chop garlic. Heat olive oil in a pan, brown chanterelles over medium heat for a short time. Add garlic and sauté until translucent. Season with salt and pepper, deglaze with cream, milk, and 1 tsp lemon juice. Simmer over medium heat for about 3 minutes to reduce.

3. 3.

   Meanwhile cook gnocchi according to package instructions in boiling salted water, drain and let rest. Wash basil, shake dry and tear leaves. Taste the pan sauce with salt and pepper, serve in four deep bowls, top with gnocchi. Garnish with basil and lemon zest.