Gnocchi chanterelle pan

Name: Gnocchi chanterelle pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Chanterelles; 250 g cherry tomatoes; 4-5 Stem(s) Basil; 50 g smoked streaky bacon in cubes; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 200 ml Vegetable broth; 2-3 TABLESPOONS Oil; 1 package (500 g) Gnocchi (potato dumplings; cooling shelf); 50 g grated Parmesan cheese to sprinkle

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Chanterelles
250 g cherry tomatoes
4-5 Stem(s) Basil
50 g smoked streaky bacon in cubes
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sugar
200 ml Vegetable broth
2-3 TABLESPOONS Oil
1 package (500 g) Gnocchi (potato dumplings; cooling shelf)
50 g grated Parmesan cheese to sprinkle

Directions

1
Wash and clean the mushrooms thoroughly and let them drip off on kitchen paper. Wash and halve the tomatoes. Wash basil, dab dry and cut into fine strips except for a few leaves for garnishing.
2
Heat a large, coated pan. Leave bacon cubes in it until crispy, take them out. Heat butter in it. Add the mushrooms and fry them for about 3 minutes, turning them over. Add tomatoes and cook for about 2 minutes.
3
Fold in basil. Season with salt, pepper and a little sugar. Add stock and simmer for 2-3 minutes. In the meantime heat up oil in a pan. Fry the gnocchi for about 3 minutes while turning. Mix gnocchi and vegetables and arrange on plates immediately.
4
Garnish with remaining basil. Sprinkle with parmesan.