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OK, when I said I was going to post a complete recipe I lied – I still haven’t gotten over my respect for making gnocchi myself, so those are of the storebought “fresh” variant. But the final dish is so infused with the delicious flavour of chanterelles I didn’t want to keep it from you!
It’s just to my taste – simple and lazy, but with a fantastic final result.

Here are the mushrooms in their glorious yellow goodness. I cleaned them – you shouldn’t really clean mushrooms under running water, but those were full of moss and pine needles and associated things, and needed to be cleaned. Since I was going to use them immediately, I didn’t bother about it too much. There’s also a red onion, already chopped, a clove of garlic and about half a cup of chopped parsley.

I started by frying the onion and garlic in some chili oil (you can also use butter) until it was soft and translucent. Taking some time seems to really be worth a lot in this dish – I am usually all about getting things done quick but the flavour gets better here if you really get everything timed correctly.
The next step was to fry the parsley a little, and then add the chanterelles, salt and pepper.

At this point, I started to warm the lazy gnocchi: I emptied the bag into a sieve, hung the sieve in a pot on the warm stove, and poured boiling water on it, leaving them to steam for another minute.
I also added 1/2-1 cup of cream to the pan to infuse it with the mushroom taste.

I love gnocchi for their ability to really soak up sauces and flavours, much better than pasta. Therefore, just pouring the sauce over them would be wrong. They have to go in the pan and finish cooking with the sauce! Since they’re pre-made it takes about 2 more minutes, just enough to set the table and pour the wine. Perfect!
Aah… it’s good to be lazy…

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