- Bacon 200 gr.
- Chanterelles 400 gr.
- Cooking cream 160 ml.
- Onion 2
- Extra virgin olive oil 8 spoons
- Parsley 2 twigs
- Salt q.b.
- Pepper q.b.
- Gnocchi 600 gr.
Clean the chanterelles by rinsing them quickly under cold water, then remove the soil and any leftover leaves with a damp cloth, help yourself with a small knife. Dry them by blotting with absorbent paper.
Peel the mushrooms with your hands, or cut them with a knife if they are too small.
Fry the sliced onion in oil for a few minutes, then add the Pancetta (diced bacon).
As soon as it starts to brown, add the mushrooms and brown them for a few minutes: 4-5 minutes will suffice, depending on their size.
Add salt, pepper, cover with a lid and continue cooking for another 10 minutes, stirring occasionally.
Cook the gnocchi in salted water and then drain and pour directly into the pan with mushrooms. Add the cream and mix the ingredients. Add the chopped parsley and serve everything.