for 4 person

Dough

700 g	Blaue St. Galler potatoes (blue potatoes), freshly cooked, peeled
300 g	white flour
1	egg, beaten
1 ¼ tsp	salt

Sauce

1 tbsp	oil
250 g	chanterelles
1 dl	white wine
2 dl	single cream for sauces
¼ tsp	salt
a little	pepper
50 g	Parmesan, shaved into thin strips using a peeler
¼ bunch	chives, cut 4 cm long

Cook the gnocchi

salted water, boiling

How it's done

Dough

Place a steaming basket into a wide pan, fill with water until it is just below the bottom of the basket, add the potatoes, season with salt, cover and cook over a medium heat for approx. 45 mins. until soft.

Pass the potatoes through a food mill into a bowl, allow to cool slightly. Add the flour, egg and salt.

Gnocchi

On a lightly floured surface, shape the mixture into 4 rolls (each approx. 2 cm in diameter). Cut the rolls into pieces approx. 2 cm long. Using your thumb, roll them over the prongs of a fork to create a pattern. Place the gnocchi on a floured towel.

Sauce

Heat the oil in a frying pan, fry the chanterelle for approx. 3 mins. Pour in the wine, reduce almost completely, add the reserved cooking water and cream, heat through, season. Stir in the gnocchi and heat gently. Sprinkle with the parmesan and chives.

Cook the gnocchi

Cook the gnocchi in batches in gently simmering salted water for approx. 2 mins. until they float to the surface. Remove with a slotted spoon, drain, add the oil and keep warm. Set aside 100 ml of cooking water.

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