Herb gnocchi on chanterelle cream

Name: Herb gnocchi on chanterelle cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Chanterelles; 800 g waxy potatoes; 7-10 Tbsp Salt; 500 g Carrots; 2 Garlic cloves; 3 TABLESPOONS vegan margarine; 250 ml Vegetable broth; 1-2 TABLESPOONS Agave syrup; 7-10 Tbsp Pepper; 60 g Silken Tofu; 1/2 bunch Chives; 1/4 Beet Cress; 1/2 bunch Parsley; some stem(s) Chervil; 30 g + 2 tablespoons flour; 40 g Cornstarch; 2 Shallots; 1 TABLESPOON Oil; 7-10 Tbsp Cinnamon; 50 ml dry white wine; 150 ml Oat Drink; 1/2-1 TABLESPOON light balsamic vinegar; 7-10 Tbsp Flour

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Chanterelles
800 g waxy potatoes
7-10 Tbsp Salt
500 g Carrots
2 Garlic cloves
3 TABLESPOONS vegan margarine
250 ml Vegetable broth
1-2 TABLESPOONS Agave syrup
7-10 Tbsp Pepper
60 g Silken Tofu
1/2 bunch Chives
1/4 Beet Cress
1/2 bunch Parsley
some stem(s) Chervil
30 g + 2 tablespoons flour
40 g Cornstarch
2 Shallots
1 TABLESPOON Oil
7-10 Tbsp Cinnamon
50 ml dry white wine
150 ml Oat Drink
1/2-1 TABLESPOON light balsamic vinegar
7-10 Tbsp Flour

Directions

1
Wash and clean the mushrooms thoroughly, drain them in a sieve and dry them on a clean tea towel. Peel and wash potatoes, cut in half if necessary and cook covered with boiling salted water for 20-25 minutes.
2
Peel the carrots and cut them into sticks about 5 cm long. Peel the garlic and press on with the flat of your hand. Heat margarine in a pot. Cover the carrots, garlic and 50 ml broth and simmer for about 15 minutes at low heat.
3
5-7 minutes before the end of the cooking time, remove the lid, add the agave syrup and allow to caramelize slightly. Season to taste with salt and pepper. Keep carrots warm.
4
Meanwhile, pour the potatoes into a sieve, drain well and put them back into the pot and let them evaporate for about 5 minutes. Press the potatoes through a potato ricer. Mash the tofu. Wash the herbs, shake dry.
5
Pluck leaves from chervil and parsley and chop finely. Cut chives into fine rolls. Cut cress from the bed. Add herbs, tofu and 1 teaspoon salt to the potatoes. Also add 30 g flour and starch and knead into a smooth dough with your hands.
6
Form the dough into 4 rolls on a well floured work surface and cut into pieces of approx. 2 cm in length. Roll into shape with your hands and use a fork to make grooves on both sides.
7
Peel and halve the shallots and cut into rings. Heat the oil in a large pan. Sauté the shallots for about 2 minutes. Add mushrooms and fry for 3-4 minutes. Dust with 2 tbsp. flour and cinnamon, sauté briefly.
8
Add wine, 200 ml stock and oat drink, bring to the boil and simmer for 5-7 minutes. Season to taste with salt, pepper, vinegar and agave syrup.
9
Cook the gnocchi in a large, wide pot in boiling salt water for about 5 minutes. Drain well in a sieve and arrange on plates together with chanterelles and carrots. Garnish with chervil as desired.